Cinnamon Streusel Orange Muffins Recipe -
Cinnamon Streusel Orange Muffins Recipe
  • READY IN 40 mins

Cinnamon Streusel Orange Muffins

Recipe by  

"Moist and rich, these beautiful muffins taste as good as they look. There is an added bonus of swirled cinnamon and sugar inside the muffins!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
  3. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
  4. Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2009

Great little muffin! Fluffy and moist (did some reviewers overmix the batter?), cinnamony, with a light citrus flavor, and just the right amount of sweetness. I used buttermilk powder rather than fresh buttermilk, which I have always found is a very acceptable substitute. I also used a combination of orange and lemon juice and added an extra 2T. of sugar to compensate for the tartness of the lemon. Thinking it couldn't hurt, I added the zest from half of a small lemon. My only criticism, and I believe noteworthy, is that if using 1/2 tsp. of the cinnamon mixture in the filling as directed, you'll end up with twice as much as you need! My suggestion would be to make half as much rather than add more of the filling to the muffins, but that may be just a personal preference. These must be good because hubs, who doesn't care for citrusy stuff and doesn't like muffins much either, asked me to hold a few aside for him before I gave the rest away!

Most Helpful Critical Review
Nov 09, 2010

HELPFUL TIPS IF YOU'RE SINKING: Several people mentioned sinking, and if you're not overmixing... it's from putting too much brown sugar in your middle layer, so it sinks... A mistake I remember for all muffins/crumb cakes. I use the mixture for the middle AND for the topping to do TWO batches. I can't imagine using all of it for one. Outside of that... wow is this quick and easy!! I fill them to just about the top so there is a nice "muffin top." Not sure why all muffin recipes say only 2/3rd full or whatever. Better if you go towards the very top!! Made 10-11 muffins in a normal muffin tin. :) Also my oven tends to bake fast, so it only took 17 min.


181 Ratings

Oct 26, 2010

Great muffin - but definitely lacking in orange flavor which is disappointing because the combination of spices goes so beautifully with orange.... However, on a bright note these muffins are so moist and full of flavor on their own that next time I would add some orange zest to heighten the orange flavor. I made this into 6 Texas sized muffins and used turbinado sugar vs. white in the topping to give it an extra crunch. They baked up very nice and the extra cinnamon/brown sugar inside was a nice touch!

Jan 29, 2003

Awesome muffins! I made jumbo size and they didnt last long! The only thing I did different is to add a little food coloring to brighten the color...Will definately make again!

Jan 29, 2003

These muffins were pretty good. They were nice and moist and the streusel was nice on the top. They did however lack a litlle in flavor. I agree that they did need a little more orange flavor, maybe the orange zest as someone else suggested or maybe I would use concentrated orange juice with not as much water added to it to make the flavor a little stronger. I also added chopped pecans into both the cinnamon swirl mixture and the topping, it was very good, added a nice extra and a little crunch. I will most likely make these again.

Dec 28, 2010

I added the zest of one orange to the muffin part of this recipe and I used thawed orange juice concentrate to really bump up the flavor of orange in this recipe. (I read through the reviews before making these and a constant complaint was that it wasn't orange-y enough.) I wisked together the dry ingredients and the wet ingredients seperately, then folded the wet into the dry to prevent overmixing. I used a teaspoon measuring spoon to evenly distribute the topping over all the muffins. These baked up perfectly and everyone just loved them. I did not have any issues with dry muffins. I highly recommend doing what I did and using thawed orange juice concentrate and adding orange zest for more orange flavor.

Jan 29, 2003

This is a fabulous recipe! I received many, many compliments. I made two double batches for a brunch and every single one disappeared! My husband was disappointed that we wouldn't be bringing any home! The good thing is that these are ingredients we have on hand every day, so they will be made often. The texture and flavor were perfect. The orange juice adds a subtle flavor, making them more unique. I accidentally put the cinnamon/sugar mixture in the middle and the brown sugar/butter mixuture on top...they still turned out great! The small amount of extra time they require is more than worth the terrific results! Thanks for submitting this recipe!

Jan 29, 2003

These muffins are excellent!!! Put some zest in the batter. Really good, thank you, it's a favorite.


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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