Cinnamon Muffins with Crunch Topping

Cinnamon Muffins with Crunch Topping are a delightful breakfast or snack-time treat featuring a warm, spiced flavor and a buttery crumble topping. These muffins are soft and fluffy on the inside with a sweet, crunchy cinnamon sugar crown that makes every bite satisfying. Perfectly balanced with warm spices and just the right amount of sweetness, they’re sure to become a new favorite for cozy mornings.

Why You’ll Love This Recipe

• Incredible texture: Soft and fluffy muffins with a crisp, sugary topping.

• Full of flavor: Packed with cinnamon, nutmeg, and brown sugar.

• Easy to make: Simple ingredients and no mixer required.

• Bakery-style results: Tall, domed tops and a golden finish.

• Make-ahead friendly: Great for prepping in advance.

• Freezer friendly: Keeps well for longer storage.

• No fancy tools: Just bowls, a whisk, and a muffin pan.

• Versatile: Ideal for breakfast, brunch, or dessert.

• Kid-approved: Sweet, warm, and easy to eat on the go.

• Perfect for any season: Especially comforting in cooler weather.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Muffin Batter:

• 2 cups bread flour (spooned and leveled)

• 1 cup light brown sugar (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

• ⅔ cup canola oil (or vegetable oil)

• 2 large eggs

• 1 tablespoon vanilla extract

Crumb Topping:

• 1 tablespoon salted butter (melted)

• ¼ cup light brown sugar (packed)

• 3 tablespoons bread flour

• 2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

Directions

1. Mix dry ingredients: In a large bowl, whisk together bread flour, brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg. Create a well in the center.

2. Mix wet ingredients: In a separate bowl or large measuring cup, whisk together milk, oil, eggs, and vanilla extract.

3. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined. Scrape the sides and bottom to ensure everything is mixed. Do not overmix.

4. Rest the batter: Cover the batter and let it rest at room temperature for 15 minutes. Meanwhile, preheat your oven to 425°F and line a 12-cup muffin pan with liners.

5. Make the crumble topping: In a small bowl, melt the butter. Stir in brown sugar, flour, cinnamon, and vanilla extract to form a paste.

6. Fill the muffin pan: After the batter has rested, divide it evenly among the 12 muffin cups, filling each almost to the top.

7. Add the topping: Spoon the cinnamon sugar crumble over each muffin. Avoid letting the topping touch the edges of the muffin liners to prevent burning.

8. Bake: Bake at 425°F for 7 minutes, then reduce the heat to 350°F and bake for another 15–17 minutes, or until a toothpick inserted comes out clean.

9. Cool: Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.
Prep time: 15 minutes
Cook time: 23 minutes
Rest time: 15 minutes
Total time: 53 minutes

Variations

• Mini muffins: Bake at 400°F for 5 minutes, then at 350°F for 7 minutes.

• Add-ins: Mix in chopped apples, raisins, or walnuts for added flavor and texture.

• Skyr substitution: Replace part of the oil with vanilla Skyr (1/4 cup oil and 1/2 cup Skyr).

• Glaze finish: Drizzle with a simple powdered sugar glaze for added sweetness.

• Cinnamon sugar swirl: Swirl a cinnamon sugar mixture into the batter before baking for an extra burst of flavor.

• Gluten-free: Use a 1:1 gluten-free flour blend in place of bread flour.

Storage/Reheating

Storage:
Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week.

Reheating:
Warm muffins in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes for a fresh-from-the-oven texture.

Freezing:
Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or reheat directly from frozen.

FAQs

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

Yes, though bread flour gives these muffins a slightly chewier texture and taller rise. All-purpose flour works well too.

Why should the batter rest before baking?

Resting helps hydrate the flour and results in a fluffier, more tender muffin with a better rise.

Can I make these muffins dairy-free?

Yes, substitute dairy milk with almond, soy, or oat milk, and use plant-based butter in the topping.

What does powdered milk do in the recipe?

Powdered milk enhances the richness and structure of the muffins without adding extra liquid.

Can I skip the crumb topping?

You can, but the crunchy topping adds a delicious texture contrast and extra flavor.

How do I prevent the topping from melting off?

Keep the crumb topping centered and avoid letting it touch the edges of the muffin liners.

What’s the best cinnamon to use?

Saigon or Vietnamese cinnamon has a stronger, sweeter flavor, perfect for baked goods like these.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done.

Can I double the recipe?

Yes, double all ingredients and bake in two batches, or use two muffin pans.

Are these muffins overly sweet?

They’re sweet but balanced, especially with the warm spices. You can reduce the sugar slightly if desired.

Conclusion

Cinnamon Muffins with Crunch Topping are the perfect blend of cozy spices, tender crumb, and sugary crunch. Whether you serve them as a comforting breakfast, an afternoon pick-me-up, or a treat for guests, these muffins are sure to impress. Easy to make and even easier to love, they’ll quickly become a staple in your baking routine.

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