Weight Watchers Cinnamon Streusel Muffins

5/5

These Cinnamon Streusel Muffins are light, perfectly sweet with a cinnamon sugar streusel topping-the perfect coffee cake muffin recipe for only 2 smartpoints!

Author: thepounddropper.com PREP TIME 8 minutes

COOK TIME18 minutes

ADDITIONAL TIME12 minutes

TOTAL TIME38 minutes

Ingredients

MUFFIN INGREDIENTS

  • 1 1/2 cup Kodiak Cakes Pancake Buttermilk Mix, Gold Medal all purpose flour, or King Arthur Gluten-Free Baking Mix for gluten free 
  • 1 tsp baking powder
  • 1/2  tsp ground cinnamon 
  • 1/4 cup zero point white granulated sugar substitute- I use Lakanto Classic or Baking Monkfruit Sweetener  
  • 1/4 cup zero point brown sugar sweetener – I use Lakanto Golden Monkfruit Sweetener 
  • 1 large egg or 2 egg whites 
  • 1 tsp vanilla extract 
  • 1 cup water or unsweetened cashew, almond, or soy milk 
  • 2 Tbsp unsweetened applesauce 

STREUSEL TOPPING:

  • 2 1/2 Tbsp all-purpose flour or King Arthur Gluten-Free Baking Mix for gluten free
  • 4 tsp regular white sugar
  • 1/4 tsp ground cinnamon
  • 4 tsp light butter- I like to use Land O’ Lakes light butter made with canola oil 

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a 12-cup regular size muffin pan with non-stick cooking spray or line muffin tin with foil liners.
  3. In a large mixing bowl, add the pancake mix or flour and baking powder. Whisk to combine.
  4. In a separate bowl add the egg, vanilla extract, unsweetened applesauce, almond milk, and white and brown granulated sweetener. Whisk until just combined.
  5. Gradually add the wet ingredients to the dry ingredients. Stir until JUST combined. TIP: Over mixing the batter will cause the muffins to be tough, bake unevenly, create elongated holes, and/or form peaked tops.
  6. Scoop batter evenly among prepared mini muffin cups. Fill each one a little over halfway full.
  7. For topping, combine the flour, regular sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/2 to 1 teaspoon over each muffin.
  8. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
  9. Let them cool in pan for 5 minutes before removing from muffin tin. Serve warm or at room temperature.

Notes

  • Store leftover muffins up to 4 days in an airtight container or zip-lock bag on the counter. Place a paper towel over the top of the muffins- the paper towel will helps absorb any moister otherwise they can become soggy. You can store these muffins for up to a week in an airtight container or zip-lock bag in the fridge or up to 2 months in the freezer. Thaw overnight in the fridge and reheat in microwave or air fryer. 

Zero Point Orange Fluff

¾ cup boiling water1 packet sugar-free gelatin (4 serving size) ½ cup cold water ice cubes 1 cup plain non-fat yogurt (regular or Greek) I

Read More »

Simple Sushi Salad Bowl

This simple sushi salad bowl is only four weight watchers points! so good too! Keep reading for the delish deets! one simple swap makes all

Read More »

ONE PAN CHICKEN FAJITAS

Yield: 4 Servings (0 points for blue and purple, 3 points per serving for green) Click here to view your WW Personal Points and track it

Read More »

Skinny Creamy Broccoli Salad

This Skinny Creamy Broccoli Salad is packed with broccoli, bacon, red onions, sunflower seeds and tossed together with a creamy ranch dressing!! The combination of all

Read More »

Tofu Tikka Masala

Do you   Indian Recipes? Thanks to katie who’s husband made her this dish tonight! ZERO weight watchers points!  You need to love spice for this one! Ingredients

Read More »