Name: Cinnamon Muffins with Crunch Topping Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 2 cups bread flour 260g, spooned and leveled; 1 cup light brown sugar 200g, packed; 2 tablespoons powdered milk; 2 teaspoons baking powder; 2 teaspoons ground cinnamon (Saigon or Vietnamese preferred); ¾ teaspoon salt or 1 teaspoon kosher salt; ¼ teaspoon ground nutmeg; 1 cup whole milk 240mL; ⅔ cup canola oil 160mL, or vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon salted butter melted; ¼ cup light brown sugar 50g, packed; 3 tablespoons bread flour; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

There’s nothing quite like the warm, spicy aroma of a freshly baked batch of Cinnamon Muffins with Crunch Topping Recipe. These muffins combine a soft, tender crumb with a sweet, crunchy topping that instantly brightens up breakfast or snack time. I’m excited to share the insider tips that make this recipe truly stand out in my kitchen.

A white plate holds a pile of cinnamon muffins with crumbly brown streusel on top; one muffin is cut in half and placed in front, showing a soft, light brown, and porous inside texture. Some muffins have thin white icing drizzled over the streusel topping. Around the plate are cinnamon sticks in a few clusters, and in the background, a white bowl filled with cinnamon sticks is slightly blurred. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Muffins with Crunch Topping Recipe
Top Tip
How to Serve Cinnamon Muffins with Crunch Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Muffins with Crunch Topping Recipe

Why You'll Love This Recipe

What makes this Cinnamon Muffins with Crunch Topping Recipe a staple in my baking is its perfect balance of soft texture and that irresistible crunchy cinnamon-sugar topping. Every bite feels like a cozy hug with a little surprise on top!

Perfect Spice Blend: The combination of cinnamon and nutmeg in the batter adds just the right amount of warmth without overpowering the muffins.
Crunchy Topping Delight: The cinnamon crumble topping melts slightly during baking, creating a sweet, crackly crust that’s simply addictive.
Simple Yet Impressive: This recipe uses common pantry ingredients but transforms them into a bakery-quality treat you’ll be proud to serve.
Versatile for Any Occasion: Great for breakfast, as a snack, or even paired with coffee for a cozy afternoon break.

A close-up view of a golden-brown muffin with a crumbly, dark brown streusel topping that covers the dome-shaped top. White icing is drizzled over the streusel, running slightly down the sides of the muffin. The muffin sits on a silver wire cooling rack placed over a white marbled surface. In the background, there are a few more muffins with similar icing and streusel, slightly out of focus, and a white bowl holding cinnamon sticks also blurred softly. There is a beige cloth napkin on the surface near the muffin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Cinnamon Muffins with Crunch Topping Recipe come together beautifully — each one plays an important role in flavor, texture, and that classic cinnamon aroma. Let me walk you through what makes them essential.

Flat lay of a small mound of bread flour, a small bowl of light brown sugar, a small bowl of powdered milk, a few teaspoons of baking powder and ground cinnamon, a pinch of salt, a small pinch of ground nutmeg, a small white bowl filled with whole milk, a small white bowl of canola oil, two whole uncracked brown eggs, a small bowl of vanilla extract, a small white bowl of melted salted butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Flour: This adds more structure and chewiness compared to all-purpose flour, giving the muffins a nice, satisfying bite.
Light Brown Sugar: Packed with molasses flavor, it deepens the sweetness and complements the cinnamon perfectly.
Powdered Milk: Helps tenderize the crumb while enhancing the richness without extra liquid.
Baking Powder: The leavening agent that ensures those muffins rise tall and fluffy.
Ground Cinnamon: Using a good quality one like Saigon or Vietnamese cinnamon really makes a difference with its warm and spicy notes.
Salt & Nutmeg: A pinch of salt balances sweetness, and nutmeg adds a subtle earthy warmth.
Whole Milk & Canola Oil: The milk keeps the crumb moist, while oil ensures tender, tender muffins without the heaviness of butter.
Eggs: They bind the ingredients and add richness that’s never overpowering.
Vanilla Extract: Just a splash elevates the overall flavor, married perfectly with the cinnamon.
Salted Butter (for topping): Melts into the topping mixture to help create that luscious, crunchy texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While this Cinnamon Muffins with Crunch Topping Recipe is fantastic as is, I love tweaking it depending on the season or what’s in my pantry. These muffins are your canvas to get creative!

Variation: I’ve swapped out whole milk for vanilla skyr in a pinch—it adds a subtle tang and keeps the muffins incredibly moist.
Dietary Tweaks: For a dairy-free option, try almond milk and coconut oil instead of milk and canola oil.
Flavor Boost: Mixing in chopped toasted pecans or pecan praline pieces inside the batter adds a surprisingly delightful crunch.
Mini Muffins: Perfect for parties! Just adjust baking time as noted in the recipe for perfectly bite-sized treats.

Step-by-Step: How I Make Cinnamon Muffins with Crunch Topping Recipe

Step 1: Whisk Together the Dry Ingredients

Start by combining your bread flour, brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a large bowl. Whisk them thoroughly. I like to make a well in the center for the wet ingredients — it helps to keep everything organized for when you mix it all together.

Step 2: Mix the Wet Ingredients Separately

In another bowl or measuring cup, beat together the milk, canola oil, eggs, and vanilla extract. I usually use a fork here—no need for a fancy mixer—just enough to blend everything smoothly.

Step 3: Combine Wet and Dry Mixtures Gently

Pour your wet ingredients into the well of the dry mixture. Using a rubber spatula, fold and stir until the batter comes together with minimal lumps but don’t overmix—it’s okay if it’s a bit lumpy. This prevents tough muffins later.

Step 4: Let the Batter Rest

Cover the bowl and let the batter sit for about 15 minutes. This rest time allows the powdered milk and flour to fully hydrate, resulting in a tender crumb. It’s a small step that makes a big difference.

Step 5: Prepare the Crunchy Cinnamon Topping

Melt the butter in a small bowl, then stir in brown sugar, flour, cinnamon, and vanilla extract until a paste forms. This topping is the star that gives these muffins their signature crunch and cinnamon glaze.

Step 6: Fill Muffin Liners and Add Topping

Spoon your rested batter evenly into a 12-muffin pan lined with paper liners, filling each almost to the top. Sprinkle the cinnamon sugar topping generously on each muffin, making sure it doesn't touch the liner edges — it can melt over and make a sticky mess if it does.

Step 7: Bake with Temperature Control

Bake at 425°F for 7 minutes to give these muffins a quick burst of rise. Then, reduce the oven temperature to 350°F and bake for an additional 15 to 17 minutes. This two-step baking keeps muffins tall and soft inside with a perfectly caramelized crunch on top.

Step 8: Cool Before Enjoying

Let the muffins cool in the pan for a few minutes to set, then transfer to a wire rack to cool completely. This helps the topping to crisp up as it cools and prevents sogginess.

Top Tip

From my kitchen to yours, here are some of the best little tricks I’ve learned while perfecting this Cinnamon Muffins with Crunch Topping Recipe. They make your baking smoother and the results more delicious.

Don’t overmix: Stir your batter just until combined; lumps are okay. Overmixing activates gluten and makes muffins tough.
Watch your topping placement: Keep the cinnamon sugar topping away from the edges of the liners to avoid overflow and sticky pans.
Use quality cinnamon: I recommend Saigon cinnamon—it’s stronger and more fragrant than regular ground cinnamon, giving the muffins that bakery aroma.
Resting is key: Let the batter rest 15 minutes before baking. It hydrates the ingredients for a softer, more tender muffin.

How to Serve Cinnamon Muffins with Crunch Topping Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or, if I’m feeling fancy, a drizzle of honey or maple syrup just before serving. Sometimes fresh berries on the side add a lovely burst of color and tartness that cuts through the sweetness.

Side Dishes

Pair these muffins with a hot cup of coffee or chai tea for the ultimate cozy combo. They also go surprisingly well with a small fruit salad or a smear of cream cheese for an indulgent touch.

Creative Ways to Present

For a brunch party, I like to arrange these muffins on a tiered stand with cinnamon sticks as decoration. If gifting, wrap them in parchment paper tied with twine and add a little cinnamon stick or dried orange peel for a rustic look.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store these muffins in an airtight container at room temperature. They stay fresh and moist for about 2 days, though they rarely last that long in my house!

Freezing

I often freeze leftover muffins individually wrapped in plastic wrap and placed in freezer bags. This way, I can pull one out for a quick snack anytime. They freeze beautifully without losing that crunch topping texture.

Reheating

To bring back that freshly baked magic, microwave for 20-30 seconds or pop in a toaster oven at 300°F for 5 minutes. The crunch topping crisps up again and the inside stays soft and warm, just like fresh.

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour in this muffin recipe?

Yes! While bread flour gives a chewier texture and more structure, all-purpose flour works fine too if that’s what you have on hand. Your muffins may be slightly less dense but still delicious.

What’s the best way to prevent the topping from sticking to the muffin pan?

Make sure to use paper muffin liners and avoid letting the cinnamon sugar mix touch the edges of the liners. This way, it won’t leak and stick to the pan, making cleanup easier.

Can I make these muffins vegan?

You can! Substitute eggs with flax or chia egg equivalents, use a plant-based milk like almond or oat, and swap canola oil with coconut or vegetable oil. The topping can use vegan butter or margarine. The texture may vary slightly but will still taste yummy.

How long do these muffins stay fresh?

Stored properly in an airtight container at room temperature, they stay fresh for about 2 days. For longer storage, freezing is your best bet, and they keep well for up to 3 months in the freezer.

Final Thoughts

Honestly, this Cinnamon Muffins with Crunch Topping Recipe has become one of my go-to recipes whenever I want to impress without spending hours in the kitchen. It’s just that good — easy enough to whip up on a weekday but fancy enough for guests. I’m confident you’ll find these muffins as comforting and delightful as I do. Grab your apron, give it a try, and get ready for compliments coming your way!