Cinnamon Raisin Streusel Muffins

Whole grain goodness with a double dose of cinnamon, make room for these muffins on your breakfast table.
Course Breakfast
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Servings 12
Author Lemons & Anchovies


  • 2 1/2 cups whole spelt flour or all-purpose flour
  • 8 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt I always use kosher salt
  • 1 - 1 1/2 teaspoons ground cinnamon I used 1 teaspoon Penzey's Vietnamese Cinnamon(See Note)
  • 1/2 cup plain yogurt
  • 2 eggs beaten slightly (or the equivalent egg substitute; I use Bob's Red Mill Egg Replacer)
  • 1/2 cup olive oil or melted coconut oil or butter(See Note)
  • 1/2 cup milk
  • 1/3 cup raisins
  • 1/3 cup cinnamon chips
  • Cooking Spray
  • ***Streusel Topping***
  • 1/4 cup flour spelt or all-purpose
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter diced small


  1. Preheat your oven to 350℉. Spray a muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk all the dry ingredients together: flour, sugar, baking powder, salt, cinnamon, raisins and cinnamon chips.
  3. In a smaller bowl, combine the wet ingredients--yogurt, eggs, olive oil and milk--before folding into the dry ingredients until well-combined. Pour the batter into the muffin tins.
  4. Stir all the streusel ingredients together and sprinkle over the muffin batter. Bake for 18-20 minutes or until a toothpick inserted into the muffin comes out clean. Serve warm or at room temperature.
  5. (For convection baking, I baked mine at 350℉ at 18 minutes.)

Recipe Notes

Cinnamon: I used a fresh jar of cinnamon so the flavor was very pronounced. I only needed one teaspoon here. If you have an older jar you might consider adding the extra 1/2 teaspoon.

Oil: if your batter looks too thick, add a tablespoon (up to six) until the texture looks right. This will be a thick batter to begin with.