Description
These Cinnamon Muffins with Crunch Topping are soft, moist, and packed with warm cinnamon flavor, topped with a sweet, buttery crumble for the perfect balance of texture and sweetness. Ideal for breakfast or a cozy snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Muffin Batter
- 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
Crumb Topping
- 1 tablespoon salted butter melted
- ¼ cup light brown sugar 50g, packed
- 3 tablespoons bread flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together 2 cups bread flour, 1 cup light brown sugar, 2 tablespoons powdered milk, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ¾ teaspoon salt, and ¼ teaspoon ground nutmeg. Create a well in the center of the dry ingredients.
- Prepare Wet Ingredients: In a large measuring cup or medium bowl, beat together 1 cup whole milk, ⅔ cup canola oil, 2 large eggs, and 1 tablespoon vanilla extract using a fork or whisk until combined.
- Combine Batter: Pour the wet ingredients into the well of the dry ingredients. Mix gently with a rubber spatula until fully incorporated and minimal lumps remain. Scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
- Rest Batter: Cover the batter and let it rest for 15 minutes to allow the ingredients to meld and the batter to thicken slightly.
- Preheat Oven and Prepare Topping: Preheat the oven to 425°F. Line a 12-count muffin pan with paper liners. In a small bowl, melt 1 tablespoon salted butter. Stir in ¼ cup light brown sugar, 3 tablespoons bread flour, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract until a cinnamon sugar paste forms.
- Fill Muffin Pan: After the batter has rested, divide it evenly between the 12 muffin wells, filling each almost to the top.
- Add Crumb Topping: Sprinkle the cinnamon sugar mixture evenly over the tops of the muffin batter, avoiding the edges of the liners to prevent the topping from melting onto the pan.
- Bake Muffins: Bake the muffins at 425°F for 7 minutes, then reduce oven temperature to 350°F and continue baking for an additional 17 minutes until a toothpick inserted in the center comes out clean and muffins are golden brown.
- Cool Muffins: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely.
Notes
- For mini muffins, bake for 5 minutes at 400°F, then 7 minutes at 350°F.
- Substitute ¼ cup canola oil with ½ cup vanilla skyr (125g) for a lighter texture.
- Ensure the cinnamon sugar topping does not touch the edges of the liners to avoid a messy bake.
- Use Saigon or Vietnamese cinnamon for a richer cinnamon flavor.
- Letting the batter rest helps improve muffin texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
