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); 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; 1 tablespoon salted butter, melted; ¼ cup light brown sugar 50g, packed; 3 tablespoons bread flour; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

There’s something downright irresistible about warm, aromatic Cinnamon Muffins with Crunch Topping Recipe fresh from the oven. These muffins have that perfect balance of soft, tender crumb and a delightful crispy cinnamon crunch on top — trust me, once you try them, you’ll want to bake them again and again.

A white plate holds a pile of cinnamon muffins with crumbly brown streusel on top; one muffin is cut in half and placed in front, showing a soft, light brown, and porous inside texture. Some muffins have thin white icing drizzled over the streusel topping. Around the plate are cinnamon sticks in a few clusters, and in the background, a white bowl filled with cinnamon sticks is slightly blurred. The surface beneath the plate is a white marbled texture. 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 Cinnamon Muffins with Crunch Topping Recipe is my go-to whenever I want a warm, comforting treat that’s a bit special without being complicated. I adore how the crunchy top contrasts with the soft, cinnamon-spiced muffin beneath, making it a crave-worthy breakfast or snack.

Perfect Texture: The combination of tender muffin and crumbly crunch topping gives every bite a delightful texture contrast.
Deep Cinnamon Flavor: Using Saigon or Vietnamese cinnamon gives the muffins a rich, fragrant spice that really shines.
Easy to Make: The recipe uses simple pantry staples and straightforward steps, so even beginners can bake with confidence.
Versatile Treat: Great for breakfast, brunch, or a cozy afternoon snack paired with coffee or tea.

A close-up view of a golden-brown muffin with a crumbly, dark brown streusel topping that covers the dome-shaped top. White icing is drizzled over the streusel, running slightly down the sides of the muffin. The muffin sits on a silver wire cooling rack placed over a white marbled surface. In the background, there are a few more muffins with similar icing and streusel, slightly out of focus, and a white bowl holding cinnamon sticks also blurred softly. There is a beige cloth napkin on the surface near the muffin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Before you dive in, let’s chat about the star ingredients in this Cinnamon Muffins with Crunch Topping Recipe and why they make these muffins so special. There’s some thoughtful choices here to boost flavor and texture without extra fuss.

Flat lay of a small mound of bread flour, a small bowl of light brown sugar, a small bowl of powdered milk, a few teaspoons of baking powder and ground cinnamon, a pinch of salt, a small pinch of ground nutmeg, a small white bowl filled with whole milk, a small white bowl of canola oil, two whole uncracked brown eggs, a small bowl of vanilla extract, a small white bowl of melted salted butter, all arranged symmetrically 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: Gives a bit more structure and chew to the muffins, resulting in a perfect balance between tender and hearty.
Light Brown Sugar: Adds moisture and a subtle caramel flavor that enhances the cinnamon notes.
Powdered Milk: This is a little trick I use to enrich the batter, adding a smooth, tender crumb.
Saigon or Vietnamese Cinnamon: The true magic — more aromatic and flavorful than your average cinnamon, it makes the spice pop without being overpowering.
Whole Milk & Canola Oil: Keeps the muffins moist and tender without making them greasy.
Eggs & Vanilla Extract: Bind everything together and add depth of sweetness and richness.
Crumb Topping Ingredients (Butter, Brown Sugar, Flour, Cinnamon, Vanilla): When melted and baked, these form the signature crunchy cinnamon topping that’s oh-so-addictive.

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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

I love jazzing up this Cinnamon Muffins with Crunch Topping Recipe depending on the season or mood. Play around with mix-ins or tweak the topping — it’s all about making these muffins your own cozy little creation.

Variation: I often fold in chopped toasted pecans or walnuts right into the batter for an extra nutty crunch that pairs beautifully with the cinnamon.
Dietary Modifications: For a lighter version, I sometimes swap the canola oil for Greek yogurt — it keeps the crumb moist with less fat.
Seasonal Twist: Adding grated apple or pear in the batter can bring a lovely fruity dimension, perfect for autumn mornings.

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

Step 1: Mix the Dry Ingredients with Care

Start by whisking together the bread flour, light brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a big bowl. I like to mix these thoroughly so every muffin bites evenly spicy and flavorful — no clumps of baking powder hiding! Make a little well in the center for your wet ingredients to come.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the whole milk, canola oil, eggs, and vanilla extract until smooth. I use a fork most times — it’s quick and efficient. The vanilla helps deepen the flavor, so don’t skip it.

Step 3: Bring It All Together

Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Resist overmixing here — a few small lumps are totally fine and keep your muffins tender. Scrape the sides and bottom well to catch any hidden flour pockets. Cover and let the batter rest for 15 minutes; this little pause helps the muffins rise more evenly.

Step 4: Prepare the Crunch Topping

While the batter is resting, melt the butter in a small bowl, then stir in the brown sugar, flour, cinnamon, and vanilla extract. You’ll want a sticky, cinnamon-scented paste that you’ll sprinkle over the muffins before baking. This topping is what sets this recipe apart — crispy, sweet, and fragrant.

Step 5: Scoop and Bake

Preheat your oven to 425°F and line your muffin pan with liners. Divide the batter evenly among 12 wells, filling each almost to the brim. Now, sprinkle your cinnamon sugar paste generously over the tops — but keep it away from the liner edges to avoid any sticky mess on your pan. Bake for 7 minutes at high heat, then reduce to 350°F and bake another 15 to 17 minutes until golden and a toothpick inserted comes out clean.

Step 6: Cooling and Enjoying

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps the crunchy topping set perfectly. I find enjoying them slightly warm is pure bliss — the crunch and cinnamon aroma are at their peak!

Top Tip

Having baked Cinnamon Muffins with Crunch Topping Recipe multiple times, I’ve learned a few tricks to get that perfect crunchy top without ruining your muffin pan or ending up with burnt edges.

Use Liners Generously: I always use good-quality muffin liners and avoid letting the topping touch the liner edges to prevent sticking and messy pans.
Don’t Overmix Batter: Overworked batter creates tough muffins, so stop mixing once the flour disappears (with a few lumps is fine!).
Rest the Batter: That 15-minute rest after mixing helped me see muffins rise more evenly and have better texture.
Watch the Oven Temperature: I always reduce the oven temp after the first 7 minutes; otherwise, the tops brown too quickly, and the insides stay underdone.

How to Serve Cinnamon Muffins with Crunch Topping Recipe

Garnishes

I usually keep garnishes simple — a light dusting of powdered sugar adds just enough sweetness without overpowering the cinnamon. Sometimes I serve with a pat of butter or a drizzle of honey to complement the crunchy topping’s richness.

Side Dishes

These cinnamon muffins shine alongside a warm cup of coffee or chai tea. For brunch, pair them with fresh fruit like sliced oranges or berries and scrambled eggs for a balanced meal.

Creative Ways to Present

For special occasions, I stack these muffins on a pretty tiered stand with a small jar of cinnamon butter or cream cheese frosting on the side — it’s a crowd-pleasing way to elevate them, especially during holiday gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon muffins in an airtight container at room temperature for up to 3 days. To maintain that crunch, I place a paper towel underneath to absorb moisture — works like a charm!

Freezing

These muffins freeze beautifully. I let them cool fully, then wrap each one in plastic wrap and pop in a freezer bag. They keep well for up to 2 months and are perfect for quick breakfast fixes later on.

Reheating

To reheat, I unwrap the muffin and warm it in the microwave for about 15–20 seconds, then pop it in a toaster oven or regular oven for 3–5 minutes to restore the crunchy topping — it’s almost like freshly baked!

Frequently Asked Questions:

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

Yes, you can substitute all-purpose flour for bread flour in this Cinnamon Muffins with Crunch Topping Recipe. The texture might be slightly less chewy and a bit lighter, but the flavor will still be delicious.

What type of cinnamon is best for this recipe?

I recommend using Saigon or Vietnamese cinnamon for this recipe because it has a sweeter, more intense aroma compared to regular cinnamon, which elevates the flavor of the muffins and the crunch topping.

Can I make mini muffins with this recipe?

Absolutely! When making mini muffins, bake them for about 5 minutes at 400°F, then reduce the heat to 350°F and bake for an additional 7 minutes. Adjust baking times slightly to prevent overbaking.

How do I keep the crunch topping from sticking to the pan?

To avoid the cinnamon crunch topping from sticking and making a mess, be sure to keep the crunch mixture away from the muffin liner edges. Using good-quality muffin liners also helps prevent sticking and makes cleanup easier.

Final Thoughts

Honestly, this Cinnamon Muffins with Crunch Topping Recipe has become a staple in my kitchen because it feels like a warm hug in muffin form. The satisfying crunch with the rich cinnamon flavor always wins over family and friends. I hope you enjoy making and sharing these as much as I do — they’re simple, comforting, and just the right amount of special to brighten your day.