Description
This recipe for Cinnamon Muffins with Crunch Topping features a moist and flavorful cinnamon-spiced batter topped with a sweet and buttery crumb topping. Perfect for breakfast or a mid-day snack, these muffins combine the warmth of cinnamon with a satisfying crunch.
Ingredients
Scale
Muffin Batter
- 2 cups bread flour 260g
- 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
- Mix Dry Ingredients. In a large bowl, whisk together the bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, salt, and ground nutmeg. Make a well in the center of the dry ingredients.
- Combine Wet Ingredients. In a separate bowl or large measuring cup, beat together the whole milk, canola oil, eggs, and vanilla extract with a whisk or fork until fully combined.
- Mix Batter. Pour the wet ingredients into the well of the dry ingredients. Gently fold with a rubber spatula until just combined, ensuring minimal lumps and scraping the sides and bottom of the bowl.
- Rest Batter. Cover the batter and let it rest for 15 minutes to allow the ingredients to fully hydrate for better texture.
- Preheat Oven and Prepare Pan. Preheat your oven to 425°F. Line a 12-cup muffin pan with paper liners and set aside.
- Make Crumb Topping. In a small bowl, melt the salted butter in the microwave. Stir in the light brown sugar, bread flour, ground cinnamon, and vanilla extract until a sticky cinnamon sugar paste forms.
- Fill Muffin Cups. After the batter has rested, divide it evenly among the muffin cups, filling them nearly to the top.
- Add Topping. Sprinkle the cinnamon sugar crumb topping evenly over the muffin batter, avoiding contact with the edges of the liners to prevent messiness during baking.
- Bake Muffins. Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and bake for an additional 17 minutes until a toothpick inserted in the center comes out clean.
- Cool Muffins. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If making mini muffins, bake for 5 minutes at 400°F, then 7 minutes at 350°F.
- For a lighter texture, substitute ¼ cup canola oil with ½ cup vanilla skyr (125g).
- Be sure not to let the crumb topping touch the edges of the muffin liners to avoid burning.
- Use Saigon or Vietnamese cinnamon for a richer cinnamon flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
