Cinnamon Streusel Muffins (made with cake mix)
These Cinnamon Streusel Muffins turn a boxed cake mix into moist muffins all topped off with a cinnamon crumb topping! Made in just 30 minutes!
FLUFFY CINNAMON SUGAR MUFFINS
You will love these quick and sweet Cinnamon Streusel Muffins. They’ll be warm and ready to eat in just under 30 minutes. These muffins are made with a simple cake mix base, but don’t let that fool you – they turn into beautiful and delicious muffins. If you like easy shortcut recipes things like my Bisquick Coffee Cake, or Apple Streusel Muffins, you are going to adore these!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
We take out a cup of the cake mix to use for the streusel topping so we’re just trying to replace some of that into the muffins. You do not have to do this if you don’t want to make the full 18 muffins. Just leave it out and continue with the recipe just using the cake mix. You would then only need 3/4 cup butter (1/4 cup for the batter and the rest for the streusel topping).
My favorite way is to use one of those spring loaded ice cream or large cookie scoops. It works perfectly.
I’ve seen people add pudding mixes to the muffin batter as well. I bet vanilla pudding or even butterscotch pudding would be fantastic. You could add other spices like pumpkin spice, apple spice, or add some flavored extracts to the mix. You could even throw some of your favorite nuts in there like pecans or walnuts.
Absolutely and I think it’s a great idea. When filling your jumbo muffin pan, aim to fill the muffin wells about 2/3 of the way full with batter. Then try baking them at 375F for 20-25 minutes. Check them to be sure they’re done before removing them from the oven.
You can use the trusted toothpick trick where you insert it into the middle and if it comes out clean or with very little crumbs, they’re done. Or, you can just use your finger and touch them. If they bounce back on the top when pressed, they’re baked through, if they squish down they aren’t.
These Cinnamon Streusel Cake Mix Muffins should be stored in an airtight container so that they don’t dry out. They will last 3-5 days at room temperature, though you may notice a change in texture over time, or up to a week in the refrigerator. They can also be frozen for up to 3 months. Please be aware that refrigerating or freezing the muffins may dry them out faster.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- white cake mix– If you want to change up this up, you can use a butter pecan or yellow cake mix instead.
- all-purpose flour and baking powder – I talk a bit more about these added ingredients above in the FAQ section.
- large eggs – if you have time, allow the eggs to come close to room temperature, this helps them mix into the batter so much easier.
- salted butter– melted and divided use. If you need to replace it in the muffins, you can use oil, but you have to use butter for the streusel mixture, oil would NOT work. If you need to use unsalted butter, I’d add a pinch of salt to the mix.
- heavy cream – you can swap this out for milk or half and half (just don’t use skim milk – it will water down the batter too much.)
- cinnamon – you could use cardamom as well. I think you could even go with apple pie spice or pumpkin pie spice.
HOW TO MAKE CINNAMON STREUSEL MUFFINS
Preheat the oven to 350 degrees Fahrenheit and spray two muffin tins with nonstick cooking spray or line with cupcake liners. Whisk together the cake mix and flour in a large mixing bowl and then remove 1 cup of the mixture and place it to the side in a small mixing bowl. You will use it later to make the streusel. In the large mixing bowl, whisk in the baking powder.
Use a hand or stand mixer to beat in the large eggs, ⅓ cup of the melted butter and the heavy cream. Beat together only for about 1 minute or until everything is combined. Use a spatula to scrape the sides and bottom of the bowl if necessary but lumps are ok in this batter. Pour the muffin mix into the prepared muffin tins, filling each about ½ full with batter.
Whisk the cinnamon into the small mixing bowl with the extra cake mix. Using a fork, mix in the rest of the melted butter until a thick, slightly sticky mixture forms. Crumble the streusel evenly over the muffins.
Bake for 15-18 minutes or until the edges begin to turn golden brown and a toothpick inserted into the center comes out clean.
Cool for 5 minutes before removing from the muffin tins and serving warm or placing on a cooling rack to cool completely.
CRAVING MORE RECIPES?
Cinnamon Streusel Muffins (made with cake mix)
Ingredients
- 1 box box white cake mix
- ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
- 2 large eggs
- ½ cup (1 stick) salted butter, melted (divided use)
- ½ cup heavy cream (or half and half)
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray two muffin tins with nonstick cooking spray or line with cupcake liners
- Whisk together the cake mix and flour in a large mixing bowl and then remove 1 cup of the mixture and place it to the side in a small mixing bowl. You will use it later to make the streusel.
- In the large mixing bowl, whisk in the baking powder.
- Use a hand or stand mixer to beat in the large eggs, ⅓ cup of the melted butter and the heavy cream (or half and half).
- Beat together only for about 1 minute or until everything is combined. Use a spatula to scrape the sides and bottom of the bowl if necessary but lumps are ok in this batter.
- Pour the muffin mix into the prepared muffin tins, filling each about ½ full with batter.
- Whisk the cinnamon into the small mixing bowl with the extra cake mix. Using a fork, mix in the rest of the melted butter until a thick, slightly sticky mixture forms.
- Crumble the streusel evenly over the muffins.
- Bake for 15-18 minutes or until the edges begin to turn golden brown and a toothpick inserted into the center comes out clean.
- Cool for 5 minutes before removing from the muffin tins and serving warm or placing on a cooling rack to cool completely.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
