Name: Cinnamon Muffins with Crunch Topping Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 53 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); 3/4 teaspoon salt or 1 teaspoon kosher salt; 1/4 teaspoon ground nutmeg; 1 cup whole milk 240mL; 2/3 cup canola oil 160mL, or vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon salted butter melted; 1/4 cup light brown sugar 50g, packed; 3 tablespoons bread flour; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

There’s just something incredibly comforting about warm, cinnamon-spiced treats straight from the oven. This Cinnamon Muffins with Crunch Topping Recipe delivers exactly that—the perfect blend of soft, aromatic muffin with a sweet, crunchy topping that’ll have you sneaking one (or two) before anyone else wakes up.

The image shows a white plate full of golden brown muffins with a crumbly, speckled topping, some of which have a white drizzle of icing on top. One muffin is cut in half and placed in the center, showing a soft and moist textured inside with a light brown color. Around the plate are cinnamon sticks lying on the white marbled surface, and in the background, there is a white bowl filled with cinnamon sticks. The whole scene has a cozy and warm feel, with a soft focus on the background and bright natural lighting, 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

This recipe is a staple in my kitchen when I want something cozy but still impressive to share. The magic is really in the crunch topping—which adds a delightful contrast to the tender muffins—and the rich cinnamon flavor that fills your home as they bake.

Perfect Texture: Soft, moist muffins with a crispy, sweet crust that’s addictive.
Easy to Make: Simple ingredients combine effortlessly, and the batter resting step makes a difference.
Versatile Flavor: The cinnamon is warm but not overpowering, great for breakfast or an anytime snack.
Impressive Presentation: The golden crumble topping looks just as good as it tastes.

A close-up view of a crumb-topped muffin sitting on a metal cooling rack with a pile of crumbles below it. The muffin has a golden brown base with a crumbly, darker brown streusel top, and white icing drizzled over it unevenly, flowing slightly down the sides. In the background, more muffins with similar toppings appear softly focused. A white marbled surface is underneath, with cinnamon sticks and a small cup filled with cinnamon sticks blurred in the background, and a beige cloth peeks into the lower right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cinnamon Muffins with Crunch Topping Recipe plays a specific role, creating a balanced flavor and texture. Plus, shopping is straightforward since most are pantry staples—just opt for good quality cinnamon if you can, it truly elevates the muffins.

Flat lay of a simple white ceramic bowl filled with creamy whole milk, a small white bowl with golden canola oil, two large brown eggs with clean uncracked shells, a neat mound of light brown sugar next to a pile of fine bread flour, a small white bowl containing ground cinnamon with warm reddish-brown tones, another small white bowl holding ground nutmeg powder, a few sticks of cinnamon arranged naturally, a small white bowl with powdered milk, a small white bowl of fine baking powder, and a small white bowl with smooth vanilla extract liquid, all ingredients fresh and natural, perfectly arranged with balanced symmetry 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: Provides structure and the right chewiness for a tender muffin that holds up well.
Light Brown Sugar: Adds natural sweetness and moisture thanks to its molasses content, deepening flavor.
Powdered Milk: Helps with the muffin’s tenderness and adds subtle richness.
Baking Powder: The leavening agent that makes sure your muffins rise beautifully.
Ground Cinnamon: The star spice that infuses everything with warm, comforting notes—Saigon or Vietnamese cinnamon is preferred for its bold flavor.
Salt: Balances sweetness and enhances all the other flavors.
Ground Nutmeg: A subtle layer of spice that complements cinnamon perfectly.
Whole Milk: Adds moisture and richness that you notice in every bite.
Canola Oil: Keeps the muffins moist and tender without overpowering flavors.
Eggs: Bind ingredients together and give structure.
Vanilla Extract: Rounds out the flavors, smoothing the cinnamon’s warmth.
Butter (for topping): Provides richness and helps bind the crunchy topping ingredients.
Bread Flour (for topping): Gives the crumb structure and crispness.
Light Brown Sugar (for topping): Sweetens and caramelizes the crunch topping.
Vanilla Extract (for topping): Adds a subtly sweet aroma that pairs perfectly with cinnamon.

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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

One of my favorite parts about this Cinnamon Muffins with Crunch Topping Recipe is how easily it adapts to your preferences or pantry staples. I often tweak it based on what I have on hand or a seasonal twist I want to try.

Variation: Sometimes, I swap half the whole milk for vanilla yogurt for a tangy note and extra moisture—works beautifully!
Dairy-Free: Use almond milk and coconut oil instead of whole milk and canola oil for a dairy-free version that’s still tender.
Spice It Up: Add a dash of ground ginger or cardamom to the batter for a little complexity.
Mini Muffins: I love making mini versions for parties—just adjust baking time accordingly (5 minutes at 400°F, then 7 minutes at 350°F).

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

Step 1: Whisk Together the Dry Ingredients

Start by combining the bread flour, light brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a large bowl. Whisking these early ensures everything is evenly distributed, which is key for consistent flavor and leavening throughout your muffins.

Step 2: Mix the Wet Ingredients

In a separate bowl or large measuring cup, beat together the milk, canola oil, eggs, and vanilla extract. I like using a fork here—it’s quick and gets the job done without overmixing.

Step 3: Combine Wet and Dry

Make a well in the center of your dry ingredients, pour in the wet mixture, and gently fold it all together with a rubber spatula. Scrape the sides and bottom of your bowl to make sure no flour pockets hide. Keep mixing just until combined; some small lumps are totally fine!

Step 4: Rest the Batter

Cover your bowl and let the batter sit for about 15 minutes. This resting step helps the flour fully hydrate and the muffins turn out moist and tender. Trust me, it’s worth the wait!

Step 5: Prep the Crunch Topping

While your batter is resting, melt the butter for your crumb topping. Stir in the brown sugar, bread flour, cinnamon, and vanilla extract until you have a sticky, cinnamon-sugary paste. This topping will create that irresistible crunch.

Step 6: Fill Muffin Tin and Add Topping

Preheat your oven to 425°F and line a 12-count muffin pan with liners. Spoon your batter into the cups, filling them nearly to the top. Then sprinkle the cinnamon sugar topping on each muffin. Be careful not to let the topping touch the edges of the liners to avoid a sticky mess.

Step 7: Bake to Perfection

Bake the muffins at 425°F for 7 minutes initially—this helps set the tops and gives a nice rise. Then lower the oven temperature to 350°F and bake for another 15 to 17 minutes until a toothpick inserted in the center comes out clean. Let them cool in the pan briefly before moving them to a wire rack.

Top Tip

From my experience, a few small tricks can make a big difference when making the Cinnamon Muffins with Crunch Topping Recipe—especially if you're new to muffin baking or want flawless results every time.

Quality Cinnamon Matters: Using Saigon or Vietnamese cinnamon makes the spice taste vibrant, not bitter or dull.
Don’t Overmix Your Batter: Mixing just enough keeps muffins tender; overmixing leads to toughness.
Rest Your Batter: Giving it 15 minutes lets the flour absorb liquids for better texture.
Watch Your Oven Temperature: Starting hot then lowering heat ensures a great rise and moist interiors.

How to Serve Cinnamon Muffins with Crunch Topping Recipe

Garnishes

I often sprinkle a little powdered sugar on top just before serving—it adds a lovely touch of sweetness and looks pretty. Another favorite is a light smear of softened butter or cream cheese for extra richness.

Side Dishes

Serve these muffins with a hot cup of coffee or chai tea for a morning treat. I also love pairing them with fresh fruit or a simple yogurt parfait to round out breakfast or brunch.

Creative Ways to Present

For a special occasion, arrange the muffins on a tiered stand with little cinnamon sticks and fresh orange slices for a festive, inviting display. Wrapping individual muffins in parchment paper with twine is a sweet touch if handing out as gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to three days. They stay wonderfully soft but still maintain a hint of that crisp topping—just like freshly baked.

Freezing

These muffins freeze beautifully! Pop cooled muffins into a freezer-safe bag or container, and they’ll keep well for up to 2 months. When I want one, I just thaw it on the counter or microwave lightly until warm.

Reheating

I prefer reheating in a toaster oven or regular oven at 325°F for about 5 minutes. This refreshes the crunch topping nicely and warms the muffin inside, giving you that just-baked feel.

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?

You can substitute all-purpose flour if bread flour isn’t available, but the texture will be slightly less chewy and more tender. Bread flour adds extra protein that helps muffins hold their shape and gives a bit of bounce to each bite.

What’s the purpose of resting the muffin batter?

Resting the batter allows the flour to fully hydrate, which improves texture and moisture. It also gives the gluten a chance to relax, resulting in tender muffins that aren’t dense or rubbery.

How do I prevent the crunch topping from melting onto the pan?

Make sure when you sprinkle the crumble topping, it doesn’t touch the edges of your muffin liners. This prevents the butter and sugar from melting and sticking to the pan, which can make cleanup tricky.

Can I make mini muffins with this recipe?

Absolutely! Simply reduce the baking time: bake mini muffins for 5 minutes at 400°F, then an additional 7 minutes at 350°F. Keep an eye on them to avoid over-baking.

Final Thoughts

This Cinnamon Muffins with Crunch Topping Recipe holds a special spot in my heart because it’s a simple pleasure that never fails to lift spirits. Whether you’re enjoying a quiet morning or feeding a crowd, these muffins bring warmth and a little sparkle to the day. Give them a try—I bet you’ll find yourself making them again and again, just like I do!