Cinnamon Streusel Muffins


So, I have a one-week-old already. WHAT?!

The first few days were a complete blur of feeding, changing, and very sporadic sleeping. My parents were here all week, and Mike was home from work, so I really didn’t have to do anything other than hang out with the cutest baby in the world.

This weekend was so beautiful we had to get outside and show Ellie some sights, like Golden Gate Park…

and Ocean Beach.

Between our brief outings, being a human milk machine, and trying to squeeze in any naps I could, I pretty much did NOTHING in the kitchen (other than slicing up honeydew melon and all kinds of unpasteurized cheese, which I ate a ton of…but not together).

I made these muffins the morning I went to the hospital. They ended up being great to snack on while we were sitting around waiting for Ellie to get with the program and make her way into the world.

Recipe:
(adapted from The Curvy Carrot

makes 12 muffins

streusel topping
1/3 cup brown sugar
1/3 cup rolled oats
1/2 cup all-purpose flour
1 tsp cinnamon
3 tablespoons unsalted butter, cut in small cubes

filling
3 tablespoons unsalted butter, melted
1/2 cup brown sugar
1 tablespoon ground cinnamon

muffins
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup whole milk
2 large eggs
1 and 3/4 cups whole wheat pastry flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
pinch ground nutmeg

Preheat the oven to 400 degrees and line a 12-muffin tin with paper liners

To make the streusel topping, combine all of the dry streusel ingredients, then add the cubes of butter and mix with a pastry blender until crumbly. Set aside.

To make the filling, combine all of the cinnamon filling ingredients and mix until smooth. Set aside.

To make the muffins, stir the melted butter, milk, and eggs together until combined.
In another separate bowl, whisk together the remaining ingredients
Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until the batter is well-mixed and nearly smooth.

Fill each muffin tin halfway full with batter, top with a spoonful of the cinnamon filling, then fill the tin with remaining batter.

Sprinkle the streusel topping evenly over each muffin.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 20-25 minutes.

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7 Responses to “Cinnamon Streusel Muffins”


  1. 1 Anne September 19, 2011 at 12:55 pm

    What a beautiful baby! My youngest is 3 and it seems like she was just that tiny.

    I know what you mean about being a human milk machine. But it is so worth it.

  2. 2 courtney (pancakes and postcards) September 19, 2011 at 1:39 pm

    i want those. hope you’re loving new mommy life, cate!

  3. 3 Sarah K. @ The Pajama Chef September 19, 2011 at 2:00 pm

    these look so good… and ellie is so adorable!

  4. 4 Jen September 19, 2011 at 2:06 pm

    the muffins look delicious and i cannot believe that you baked them the morning you went to the hospital!

    but even better than the muffins are the ellie pics! she is so beautiful cate. can’t believe it’s been a week!

  5. 5 Stephanie September 19, 2011 at 4:23 pm

    Ellie is so cute!! So glad your first week as parents went well! These muffins look like a great snack!

  6. 6 Maria September 20, 2011 at 1:23 pm

    Love the muffins and Ellie is such a doll! Congrats!

  7. 7 Kate September 20, 2011 at 2:05 pm

    Perfect snacking for after you came home too I bet.


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