Cinnamon Streusel Mini-Loaves

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I found this Martha Stewart recipe for Cinnamon Streusel Coffee Cake and it used a round flute pan and was loaded with pecans. yummy-steuselWhile I love pecans I’ve used I wanted to do this without the pecans. I also didn’t have a round flute pan, but I figured I would take a stab at this. When I made the batter I realized the founding recipe was a “cake” and not a quick bread. I should have used the original Goody Mix and not the Muffin/Quick Bread Mix, but oh well. The batter was really, really good so I figured it would turn out. I was nervous about inverting the mini-loaves with the streusel topping and also praying they would come out of the pan as well without having any sticking. Luckily, everything turned out even with a little sticking. I made the recommendation to use the plastic knife after I tried getting the mini-loaves out of the pan and not being successful. The taste and texture of this recipe were just what I hoped. It had the density of a pound cake, but the texture of a muffin so a nice combination. It was the perfect combination of buttery cinnamon that you would expect from a cinnamon streusel recipe.


Cinnamon Streusel Mini-Loaves
  • Batter:
  • 3 Cups Muffin/Quick Bread
  • 2 eggs
  • 2 tsp. vanilla extract
  • ½ C. softened butter
  • 1 C. sour cream
  • Streusel Topping:
  • 1½ C. Blondie Mix
  • ¾ C. softened butter
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Brown Sugar Cinnamon Layer:
  • ¼ C. packed brown sugar
  • ½ tsp. cinnamon
  • Dash of nutmeg
  • Glaze:
  • 1 C. powdered sugar
  • 1-2 T. milk
  1. Batter: Mix until uniform, don't over mix. Batter will be thick and sticky. In greased and floured mini-loaf pans put spread batter into pans (4 total). Use only about ⅓ of the batter for the bottom layer.
  2. Evenly spread the brown sugar cinnamon layer over the bottom layer of batter. Then spread the remaining batter over the first two layers.
  3. Top with the streusel topping and bake 30-35 minutes at 350 degrees.
  4. When the loaves come out of the oven, allow to cool for 5 minutes, then take a plastic knife around the edge to loosen. Quickly and carefully invert the loaves onto cooling racks and allow to cool.
  5. Glaze: Mix until uniform. Then drizzle over the tops of the mini-loaves.



Aaron Peterson

Aaron Peterson

Food Contrubutor at Fleece Fun
Aaron is a recovering sugar addict that likes to make tasty treats that ruin diets. A cosmetic materials sales rep by day and baker by night, he dreams of retiring and eventually working at the Sweet Tooth Fairy for fun.
Aaron Peterson
Aaron Peterson

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