Cinnamon Muffins with Crunch Topping (Printable Version)
Soft cinnamon muffins with buttery crunchy topping ready in 37 minutes. Perfect for breakfast or snacks.
# Ingredient List:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup vegetable oil
09 - 1 cup whole milk
10 - 1 teaspoon pure vanilla extract
→ Crunch Topping
11 - 1/2 cup packed light brown sugar
12 - 1/3 cup all-purpose flour
13 - 1 1/2 teaspoons ground cinnamon
14 - 1/4 cup unsalted butter, cold and cubed
15 - 1/3 cup chopped pecans or walnuts (optional)
→ Garnish
16 - Powdered sugar for dusting
# Step-by-Step Instructions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - Combine brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter using a fork or pastry blender until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar until well combined.
04 - In a separate bowl, whisk eggs, oil, milk, and vanilla extract until fully incorporated.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle the crunch topping generously over the surface of each muffin.
08 - Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
# Tips from hearthlykitchen:
01 -
- The crumb is impossibly tender while staying sturdy enough to hold that generous buttery crunch on top
- These come together in one bowl with ingredients you already have in your pantry
- The muffins freeze beautifully so you can bake once and enjoy breakfast all week
02 -
- Overmixing the batter makes tough muffins so stop as soon as the flour disappears
- Cold butter is nonnegotiable for the topping to get that sandy crumbly texture instead of melting into a paste
- These taste even better the next day as the cinnamon deepens and the streusel softens slightly
03 -
- Spray your muffin liners lightly with cooking spray for super easy removal
- Rotate the pan halfway through baking if your oven has hot spots for even browning