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Overhead shot of a round muffin with a crumbly cinnamon streusel topping, visible apple pieces on top.

Cinnamon Streusel Muffins

Tigernut flour and coconut milk cinnamon streusel muffins with a crumb topping, optionally iced with coconut butter glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Cinnamon Crumb Topping

  • 2 tbsp coconut oil at room temperature
  • 2 tbsp coconut flour
  • 2 tbsp tigernut flour
  • 2 tbsp coconut sugar
  • 1/2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • pinch of sea salt

Muffin Batter

  • 3/4 cup tigernut flour
  • 1/2 cup tapioca starch
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 cup + 2 tbsp melted coconut oil
  • 3/4 cup unsweetened applesauce
  • 1/2 cup additive-free full-fat coconut milk
  • 1 tsp pure vanilla extract
  • 1 tbsp gelatin
  • 1 tbsp apple cider vinegar
  • 2 tbsp hot water

Icing (optional)

  • 1/4 cup melted coconut butter
  • 2 tbsp maple syrup
  • 2 tbsp full-fat coconut milk
  • 1 tsp pure vanilla extract
  • Pinch of sea salt

Instructions
 

Cinnamon Crumb Topping

  • Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C) and line a muffin pan with parchment liners.

Muffin Batter

  • Make Cinnamon Crumb Topping:

    Prepare cinnamon crumb topping: In a small bowl, mix 2 tbsp room-temperature coconut oil, 2 tbsp coconut flour, 2 tbsp tigernut flour, 2 tbsp coconut sugar, 1/2 tsp vanilla extract, 1 tsp cinnamon, and a pinch of sea salt. Work the mixture with your hands until it forms clumps.

  • Whisk Dry Ingredients:

    In a large bowl, whisk together 3/4 cup tigernut flour, 1/2 cup tapioca starch, 1/4 cup coconut flour, 1 tsp baking soda, 1/2 tsp sea salt, and 1/2 tsp cinnamon.

  • Mix Wet Ingredients:

    In another bowl, combine 1/4 cup + 2 tbsp melted coconut oil, 3/4 cup unsweetened applesauce, 1/2 cup full-fat coconut milk, and 1 tsp vanilla extract.

  • Combine Wet and Dry:

    Create a well in the dry ingredients, pour in the wet mixture, and stir until just combined.

  • Prepare Gelatin Egg:

    Make gelatin egg: In a small bowl, whisk together 1 tbsp gelatin, 1 tbsp apple cider vinegar, and 2 tbsp hot water with a fork until the gelatin dissolves and the mixture becomes frothy.

  • Fold in Gelatin Egg:

    Gently fold the gelatin egg into the batter.

  • Fill Liners and Add Topping:

    Divide batter among the muffin liners, then sprinkle the cinnamon crumb topping on top. Lightly press the topping into the batter to help it adhere.

  • Bake Muffins:

    Bake on the middle rack for 27–30 minutes, until a toothpick inserted into the center comes out clean.

  • Make Coconut Icing:

    If making icing, prepare it while muffins cool: In a small bowl, stir together 1/4 cup melted coconut butter, 2 tbsp maple syrup, 2 tbsp full-fat coconut milk, 1 tsp vanilla extract, and a pinch of sea salt.

Icing (optional)

  • Cool Muffins Completely:

    Remove muffins from oven and let them cool completely in the pan before transferring to a wire rack.

  • Drizzle Icing Over Muffins:

    Once fully cooled, drizzle the icing over the muffins.

  • Serve and Enjoy:

    Serve and enjoy!
Keyword almond flour muffins, cinnamon streusel muffins, coffee cake muffins, healthy muffins, mini muffins