Cinnamon Streusel Muffins

    40 min

    Be warned, one of these muffins is never enough. They are rich, moist and packed full of flavour. Enjoy with a big mug of tea or coffee.

    195 people made this

    Makes: 12 muffins

    • 250g plain flour
    • 150g caster sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 75ml vegetable oil
    • 125ml orange juice
    • 125ml buttermilk
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 3 tablespoons dark brown soft sugar
    • 1 1/2 teaspoons ground cinnamon
    • 4 tablespoons plain flour
    • 4 tablespoons caster sugar
    • 1 1/2 teaspoons ground cinnamon
    • 30g butter, softened

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12 hole muffin tin or line with paper cases.
    2. In a medium bowl, stir together 250g flour, 150g caster sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla and eggs. Pour the wet ingredients into the dry and mix until just blended. Some lumps are okay.
    3. Fill the prepared muffin holes halfway with the batter. Combine the dark brown soft sugar and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin hole. Spoon batter over the cinnamon mixture so that the muffin holes are 2/3 full. In a small bowl, mix together the remaining 14 tablespoons flour, 4 tablespoons caster sugar, 1 1/2 teaspoons cinnamon and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
    4. Bake for 20 to 22 minutes in the preheated oven, until a skewer inserted into the crown of a muffin, comes out clean. Cool in the tin over a wire rack.

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    Reviews & ratings
    Average global rating:

    Reviews in English (172)


    For some reason, the muffins went totally flat. As I followed all instructions I'm not going to give it another try.  -  29 Jan 2016


    Great little muffin! Fluffy and moist (did some reviewers overmix the batter?), cinnamony, with a light citrus flavor, and just the right amount of sweetness. I used buttermilk powder rather than fresh buttermilk, which I have always found is a very acceptable substitute. I also used a combination of orange and lemon juice and added an extra 2T. of sugar to compensate for the tartness of the lemon. Thinking it couldn't hurt, I added the zest from half of a small lemon. My only criticism, and I believe noteworthy, is that if using 1/2 tsp. of the cinnamon mixture in the filling as directed, you'll end up with twice as much as you need! My suggestion would be to make half as much rather than add more of the filling to the muffins, but that may be just a personal preference. These must be good because hubs, who doesn't care for citrusy stuff and doesn't like muffins much either, asked me to hold a few aside for him before I gave the rest away!  -  26 Feb 2009  (Review from Allrecipes US | Canada)


    Great muffin - but definitely lacking in orange flavor which is disappointing because the combination of spices goes so beautifully with orange.... However, on a bright note these muffins are so moist and full of flavor on their own that next time I would add some orange zest to heighten the orange flavor. I made this into 6 Texas sized muffins and used turbinado sugar vs. white in the topping to give it an extra crunch. They baked up very nice and the extra cinnamon/brown sugar inside was a nice touch!  -  23 Oct 2010  (Review from Allrecipes US | Canada)