Cinnamon Streusel Muffins

Found in The Pioneer Woman magazine Spring 2026

 

Streusel:

1/2 c ap flour

1/2 c old fashioned oats

1/2 c packed dark brown sugar

3/4 tsp salt

5 tbsp salted butter, cubed and room temp

Cinnamon Swirl:

1/4 c dark brown sugar

2 tbsp salted butter, melted and slightly cooled

1 tbsp ap flour

1 tsp cinnamon

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 c sour cream, room temp

1 stick salted butter, melted and slightly cooled

1/2 c dark brown sugar

1/2 c sugar

2 large eggs, room temp

1/2 tsp vanilla

Glaze:

1 c powdered sugar

1-2 tbsp milk

 

Preheat the oven to 375°. Line 12 cup muffin pan with liners. Make the streusel:  Stir together the flour, oats, brown sugar, and salt in a small bowl. Cut in the butter until pea-size crumbs form. Set aside.

 

Make the cinnamon swirl: Whisk together the brown sugar, butter, flour, and cinnamon in a small bowl. Set aside.

 

Muffins: Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together the sour cream, melted butter, brown sugar, sugar, eggs, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with spatula just until no streaks of flour remain. The batter should be thick but smooth.

 

Divide half of the batter evenly among the muffin cups. Spoon 1 tsp of the cinnamon swirl mixture over the batter in each cup. Top with remaining batter, filling each cup 3/4 full. Sprinkle with streusel, pressing lightly to adhere.

 

Bake until the muffins are golden brown and spring back when gently pressed, 30-32 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely, about 30 minutes.

 

Make the glaze: Whisk together the powdered sugar and 1 tbsp milk in a bowl. Slowly add up to 1 more tbsp milk until the glaze is smooth and easy to drizzle. Drizzle over the cooled muffins and let set. 

Apple Oatmeal Muffins

Found this in Woman's Day Summer 2023...haven't tried yet.

 

2 1/2 c old fashioned oats, divided

1/2 tsp grated nutmeg

1/2 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp salt

1 c pecans, roughly chopped

1/4 c applesauce or oil

1/3 c honey, warmed

2 large eggs

1 tsp vanilla extract

3/4 c milk or unsweetened almond milk

2 granny smith apples, peeled, finely diced (2 cups)

 

Heat oven to 375°. Place 12 cup muffin pan with cupcake liners and lightly spray.

In food processor, pulse 1 cup oats until very finely ground to resemble coarsely milled flour; transfer to a large bowl. Whisk in nutmeg, cinnamon, baking powder, and salt. Stir in half of pecans.

 

In medium bowl, whisk together applesauce and honey, then whisk in eggs, vanilla, and milk. Add egg mixture to oat mixture and stir to combine, then fold in apples and remaining 1 1/2 cups oats. 

 

Divide batter among prepared muffin cups (heaping 1/4 cup each) and top with remaining pecans. Bake until tops no longer look shiny, 20-25 minutes. Store muffins in airtight container up to 4 days. 

Strawberry Orange Muffins

Original recipe found here.

1 1/2 cups all purpose flour
1 cup finely ground hazelnut meal/flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 1/2 teaspoons baking soda
pinch of salt
3 tablespoons unsalted butter softened
2 teaspoons vanilla extract
2 large eggs
1 cup non-fat plain yogurt
1/4 cup Bonne Maman orange marmalade
1 cup diced strawberries
1 teaspoon orange zest
1/2 cup semi-sweet chocolate chips

Preheat your oven to 375 degrees and grease (or line with muffin liners) a standard sized muffin pan. Using a large mixing bowl, mix together the flour, hazelnut meal, sugar, cinnamon, baking powder, baking soda and salt. Set aside.
In a separate medium sized mixing bowl, mix together the butter, vanilla, eggs (one at a time), yogurt and orange marmalade. Pour the wet ingredients into the dry flour mixture and, using a rubber spatula, mix until just combined. Fold in the diced strawberries, orange zest and chocolate chips.
Scoop the batter into the prepared muffin pan (I used a tablespoon sized cookie scoop and used two tablespoons of batter per muffin) and bake for about 20 to 24 minutes, or until a tester inserted comes out clean. Let cool in the pan for about 10 to 15 minutes before serving. Serve with the Bonne Maman orange marmalade.