Description
These Cinnamon Muffins with Crunch Topping offer a delightful balance of soft, tender crumb infused with warm cinnamon spice and a sweet, crunchy topping. Perfect for breakfast or a sweet snack, these muffins are easy to make and fill your kitchen with inviting aromas.
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)
- 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
Crumb Topping
- 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
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, salt, and ground nutmeg. Create a well in the center of the dry ingredients.
- Mix Wet Ingredients: In a separate large measuring cup or medium bowl, beat together whole milk, canola oil, large eggs, and vanilla extract until well combined.
- Incorporate Wet into Dry: Pour the wet ingredients into the well of the dry ingredients and mix carefully with a rubber spatula until the batter is fully incorporated with minimal lumps. Be sure to scrape the sides and bottom of the bowl.
- Rest the Batter: Cover the batter and let it rest at room temperature for 15 minutes to hydrate the ingredients and improve texture.
- Preheat and Prepare Muffin Pan: Preheat the oven to 425°F and line a 12-count muffin pan with paper liners.
- Make Crumb Topping: Melt the salted butter in a small bowl (microwave works well). Stir in light brown sugar, bread flour, ground cinnamon, and vanilla extract until a cinnamon sugar paste forms.
- Portion the Batter: After resting, divide the batter evenly among the 12 muffin wells, filling each almost to the top.
- Add Topping: Sprinkle the cinnamon sugar crumb topping evenly over the muffin batter, keeping it away from the edges of the liners to prevent melting onto the pan.
- Bake Muffins: Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For mini muffins, bake for 5 minutes at 400°F then 7 minutes at 350°F.
- To make the muffins lighter, substitute 1/4 cup canola oil with 1/2 cup vanilla skyr (125g).
- Using Saigon or Vietnamese cinnamon is preferred for a more intense cinnamon flavor.
- Do not let the cinnamon crumble topping touch the edges of muffin liners to avoid mess during baking.
- Allowing the batter to rest before baking helps improve muffin texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 40 mg
