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Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!

Cinnamon Muffins
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Here’s an impressive muffins recipe that no one can resist: these Cinnamon Streusel Muffins! We love healthy muffin recipes, but this one is straight up indulgent: ideal for impressing guests at brunch. It’s light, fluffy and moist, sparkling with a glittery streusel topping. The secret? A surprising ingredient brings just the right texture to these little cakes: cottage cheese! It’s unexpected but stands in for a bit of the oil and makes for perfectly moist muffins.

Ingredients in this cinnamon muffins recipe

These cinnamon muffins are sweet and crunchy: the perfect impressive treat for a brunch and much easier than cinnamon rolls! But you could almost argue a healthy spin with the benefits of our secret ingredient! Ever since we created these Cottage Cheese Pancakes, we’ve been experimenting with adding this healthy cheese to bake goods. Here it makes an ultra-fluffy crumb in these cinnamon muffins. Here’s what you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Cinnamon
  • Baking powder and kosher salt
  • Egg
  • Neutral oil: grapeseed or organic vegetable oil (substitute melted butter if you prefer)
  • Cottage cheese
  • Milk

The secret ingredient: cottage cheese!

You might already have all the ingredients on hand for these cinnamon muffins, except for the magic ingredient: cottage cheese! This high protein cheese brings a moist texture to these muffins that makes the ultra delicious. The protein content spread out between 12 muffins isn’t large, but it’s more than a regular muffin! Even better, using this cheese helps to cut back on the oil content that a standard muffin would use.

Other ways to use cottage cheese? Try these cottage cheese recipes, like Cottage Cheese Mac and Cheese, Cottage Cheese Pancakes, Cottage Cheese Dip, and Whipped Cottage Cheese.

Cinnamon muffins recipes

Making the cinnamon streusel topping (and sweetness variations)

Do you prefer a lightly sweet muffin? Make these cinnamon muffins plain, without the streusel topping. They’re lightly sweet and delicious. But we love them with the cinnamon streusel! It brings just the right texture contrast. Here are a few notes about the topping:

  • Use half the streusel if you’d like. This also makes a lightly sweet muffin.
  • Mix well until a crumbly texture forms. You’ll mix melted butter with sugar, flour and cinnamon until a crumbly mixture forms. Then sprinkle onto each muffin before baking! It makes the best crunchy texture to the muffin tops. Just make sure you follow the storage recommendations to preserve the topping texture (see below).
Cinnamon Muffins

Variation: make cinnamon roll muffins

Do you love a very sweet muffin? Turn these muffins into Cinnamon Roll Muffins by adding a drizzle of icing to the tops! It looks absolutely impressive and adds even more sweetness. It’s almost a little too sweet, in our opinion, so we’d use half the streusel topping if you’re planning to add icing.

Go to our 1 Minute Powdered Sugar Icing, then use a fork to drizzle it over the muffins. This drizzle adds some moisture to the muffins, so if you’re planning to store them, try to only ice the muffins you plan to serve.

Cinnamon Roll Muffins

Storage info for cinnamon muffins

Because of the streusel topping, these Cinnamon Muffins should be stored carefully. Ideally you should serve them the day of making, as they’re best fresh. Here’s what to know about storage:

  • The muffins taste best freshly made. If you can, try to make them 30 minutes before you plan to serve.
  • Room temperature: Store at room temperature up to 2 days loosely covered in foil: allowing for some airflow helps the topping stay crunchy. The muffins will become lightly drier.
  • Refrigerator: Store refrigerated in a sealed container lined with paper towel for up to 5 days. Let stand on the counter to come to room temperature before eating).

More muffin recipes

Looking for more muffins? We’ve got lots of healthy muffin recipes in addition to these tasty treats! Here are a few you might enjoy:

This cinnamon muffins recipe is…


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Cinnamon muffins

Cinnamon Muffins

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
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Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!



For the muffins

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • ¼ cup neutral oil (grapeseed or organic vegetable oil; substitute melted butter if you prefer)
  • 2/3 cup cottage cheese (small curd if possible)
  • 1 cup milk

For the streusel topping*

  • ¼ cup granulated sugar
  • 2 tablespoons flour
  • ½ tablespoon cinnamon
  • 1 tablespoon salted butter, melted


  1. Preheat: Preheat the oven to 350 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the egg, then whisk in the vegetable oil, cottage cheese and milk. Stir the wet ingredients into the dry ingredients until a thick dough forms. Scoop the batter evenly into the muffin cups (the cups will be nearly full).
  3. Make the streusel topping: Melt the salted butter. Stir in the sugar, flour and cinnamon for the topping until it is well mixed and forms a crumbly sugar mixture. Sprinkle it evenly between the muffins.
  4. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 20 minutes. You can also make into Cinnamon Roll Muffins by drizzling with powdered sugar icing. Leftovers do become soggy so only add icing to the muffins you plan to serve.
  5. Storage info: Store at room temperature up to 2 days loosely covered in foil, or refrigerated in a sealed container lined with paper towel for 5 days (let stand on the counter to come to room temperature before eating).


*If you prefer a less sweet muffin, omit the streusel topping. You can also make half the streusel amount for a lightly sweet muffin.

  • Category: Muffins
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Marlene Wilhelm says:

    Can you suggest options to make this recipe keto friendly?

    1. Alex Overhiser says:

      I’m not sure, sorry!

  2. Sam says:

    Should I blend the cottage cheese?

    1. Alex Overhiser says:

      It’s up to you! It will work either way.

  3. Catherine North says:

    Made this tonight and will definitely be saving the recipe! Followed the recipe and got 12 big muffins, froze some so we’ll see how that goes!

  4. Kenzie says:

    i live in a foreign country where we cant get cottage cheese, are there any substitutes?

    1. Alex Overhiser says:

      Sour cream or other slightly sour soft cheese.

  5. Amy Moyer says:

    I brought these to a friend over the weekend and they asked if I bought them from a bakery and received rave reviews!

  6. Audrey says:

    If I wanted to make these mini muffins is there any changes to the recipe?

    1. Alex Overhiser says:

      The bake time would be significantly shorter. Maybe start checking with toothpick at 12 minutes.

  7. Jacque says:

    Have you ever tried these gf? I’m celiac and wondering if a gf all purpose would work. I love so many of your recipes and how many are naturally gf!

    1. Alex Overhiser says:

      We haven’t tried it but I think an all-purpose GF would work fine in this one!

  8. Sonja Overhiser says:

    Let us know if you have any questions!

    1. Nina Smith says:

      Can I use olive oil instead of a neutral oil?

      1. Alex Overhiser says:

        The flavor would be pronounced and a bit more savory, but not bad.