These Cinnamon Streusel Muffins are tender, airy, and packed with warm cinnamon flavor. Made with white whole wheat flour, sweet golden raisins, Greek yogurt for moisture, and a crunchy oat-and-coconut-oil streusel on top, they make a cozy breakfast, a satisfying snack, or a sweet treat any time of day.
There’s something comforting about pulling a tray of cinnamon muffins from the oven. I make these on slow mornings or whenever I want a little homemade comfort. The raisins give gentle pockets of sweetness, the cinnamon provides warmth and depth, and the oaty streusel adds a contrasting crunch. They pair beautifully with coffee or tea.
Greek yogurt keeps the crumb moist and adds a touch of protein, while white whole wheat flour gives a mild, nutty flavor without the heaviness of regular whole wheat. These muffins also freeze well, so you can keep a few on hand for quick breakfasts or snacks.
Recipe Overview
A Few Key Ingredients
Here are the main ingredients that shape these muffins. Exact amounts are listed in the recipe card below.
- White whole wheat flour: Provides a light, slightly nutty flavor and more fiber than all-purpose flour without being heavy.
- Light brown sugar: Adds sweetness and a hint of caramel flavor; you can substitute other sugars if needed.
- Eggs: Help bind the batter and contribute to a tender, airy texture.
- Greek yogurt: Keeps the muffins moist and slightly tangy while adding protein.
- Melted refined coconut oil: Keeps the crumb soft; refined oil has a neutral flavor, but use virgin if you prefer coconut notes.
- Golden raisins: Provide bursts of natural sweetness and chewiness; swap with regular raisins, chopped dates, or dried cranberries if desired.
- Ground cinnamon: The star spice in this recipe—use fresh cinnamon for the best aroma and flavor.
- Oaty streusel: Rolled oats, a little flour and brown sugar, cinnamon, and melted coconut oil form a crisp topping that contrasts nicely with the soft muffin interior.
How to Make Cinnamon Streusel Muffins
Before you start: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
Step 1 — Make the streusel. Combine rolled oats, white whole wheat flour, light brown sugar, ground cinnamon, and a pinch of salt. Drizzle in melted coconut oil and stir with a fork until small clusters form. Chill the streusel while you mix the batter so the oil firms up and the crumbs hold their shape while baking.
Step 2 — Dry ingredients. In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 3 — Wet ingredients. In a separate bowl, whisk the brown sugar, eggs, melted coconut oil, Greek yogurt, and vanilla until smooth.
Step 4 — Combine. Pour the wet ingredients into the dry and fold gently just until nearly combined. Fold in the golden raisins. Stop mixing as soon as the flour is mostly incorporated—a few small streaks are fine.
Step 5 — Portion. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Step 6 — Top with streusel. Sprinkle a generous amount of the chilled streusel over each muffin, pressing a few larger crumbs lightly into the tops so they stay put during baking.
Step 7 — Bake. Bake for 20–22 minutes, until the tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
Step 8 — Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
- Dairy-free option: Use an unsweetened, plain soy-based or coconut-based Greek-style yogurt in place of dairy yogurt.
- Extra crunch: Fold in chopped pecans or walnuts with the raisins for added texture and flavor.
- Storage: Keep cooled muffins in an airtight container at room temperature for up to 3–5 days. Freeze for up to 3 months and thaw at room temperature when needed.
Common Mistakes to Avoid
- Overmixing: Stir the batter only until the dry ingredients are incorporated. Overmixing develops gluten and leads to dense, rubbery muffins.
- Measuring flour incorrectly: For consistent results, use the spoon-and-level method when measuring flour by volume—fluff the flour, spoon into the cup, and level with a knife.
- Overfilling cups: Fill each muffin cup about three-quarters full so the muffins have room to rise without overflowing.
- Skipping the chill for streusel: Chilling the streusel lets the melted coconut oil firm up so the topping bakes into crisp, defined crumbs.
Questions I Get Asked a Lot
Yes. Whole wheat pastry flour is a good substitute for white whole wheat and will produce a lighter texture than regular whole wheat.
Insert a toothpick into a muffin near the center of the pan. If it comes out clean or with a few moist crumbs, the muffins are done. If the toothpick has wet batter on it, bake a few minutes longer.
Yes. Melted unsalted butter can replace the coconut oil; it will add a slightly different, richer flavor.
Absolutely. Regular raisins work fine and offer a slightly deeper flavor. Dried cranberries or chopped dates also make good alternatives.
Density most often comes from overmixing. Mix until the ingredients are just combined; a few small lumps are okay.
More Muffin Recipes
- Banana Protein Muffins
- Cottage Cheese Blueberry Muffins
- Flourless Chocolate Muffins
- Oatmeal Protein Muffins
- Gingerbread Muffins
- Healthy Pumpkin Muffins
- Greek Yogurt Chocolate Chip Muffins
Made these? Leave a comment below and tell me how they turned out. I love seeing photos of your baking—tag your posts so I can enjoy your creations!
Cinnamon Streusel Muffins
Ingredients
Muffin Batter:
- 1¾ cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 cup light brown sugar
- 2 large eggs
- ⅓ cup melted refined coconut oil
- ¾ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- ¾ cup golden raisins
Cinnamon Streusel:
- ⅓ cup rolled oats
- ¼ cup white whole wheat flour
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons melted refined coconut oil
Instructions
- Preheat oven to 375°F and prepare a 12-cup muffin pan with liners or a light grease.
- Make the streusel: mix oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted coconut oil and toss with a fork until clumps form. Chill while you prepare the batter.
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk brown sugar, eggs, melted coconut oil, Greek yogurt, and vanilla until smooth.
- Pour the wet mixture into the dry and fold gently until just combined. Fold in the golden raisins.
- Divide batter among muffin cups, filling each about three-quarters full.
- Top each muffin with the chilled streusel, pressing a few larger crumbs into the tops to secure them.
- Bake 20–22 minutes, until golden and a toothpick shows a few moist crumbs. Cool in the pan 5 minutes, then transfer to a rack.
Notes
- Golden raisins are softer and sweeter, but regular raisins work fine.
- Do not overmix the batter to preserve a tender crumb.
- Store at room temperature for up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.
Nutrition
Nutrition information is an estimate and should be used as a guide.