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Commercial RecipeCinnamon Chip Streusel Muffin Tops


0 minutes
32 muffin tops

The top of the muffin is the best part! And it's even better with a HERSHEY'S Cinnamon Chip streusel topping! So try making these Cinnamon Chip Streusel Muffin Tops for your next breakfast service or bakery case refill.

Ingredients & Directions


  • 1 lb. 4 oz.
    HERSHEY'S Cinnamon Chips (Item# 14670), divided
  • 2 oz.
    unsalted butter
  • 1 lb. 14 oz.
    all-purpose flour, divided
  • 1 lb.
  • 8 oz.
    chopped nuts
  • 1 Tbsp.
    baking powder
  • 1 tsp.
    baking soda
  • 1 tsp.
    ground cinnamon
  • 1⁄2 tsp.
  • 10-2⁄3 fl. oz.
  • 4 fl. oz.
    vegetable oil
  • 3-1⁄2 oz. (2 large)
    egg, slightly beaten



Heat convection oven to 300°F (standard oven: 350°F). Spray sheet pans with vegetable cooking spray. Place parchment paper on prepared pans.


Place 8 oz. HERSHEY'S Cinnamon Chips and butter in large microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Add 7-1/2 oz. flour. Using your fingers or fork, blend until mixture forms crumbs. Set aside.


Mix together remaining flour, remaining HERSHEY'S Cinnamon Chips, sugar, nuts, baking powder, baking soda, cinnamon and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Using wire whisk, stir together milk, oil and eggs in 4-cup measuring cup, blending well. Add all at once to flour mixture, mixing on low speed just until dry ingredients are moistened (batter should be lumpy). Using #20 scoop, drop batter onto prepared sheet pans. Evenly divide and sprinkle reserved crumb mixture over muffin tops.


Bake 10 to 13 minutes* or until golden brown. Remove from oven to wire rack. Cool 2 minutes on sheet pans. Remove to wire rack. Serve warm. (Best served within several hours.)


Step 4: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.