Description
Delight in these soft and flavorful Cinnamon Muffins topped with a crunchy cinnamon sugar crumble. Perfect for breakfast or a cozy snack, these muffins combine warm spices and a tender crumb with a sweet, buttery topping that adds a satisfying crunch.
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)
- 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
Crumb Topping
- 1 tablespoon salted butter, melted
- ¼ cup light brown sugar 50g, packed
- 3 tablespoons bread flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups bread flour, 1 cup light brown sugar, 2 tablespoons powdered milk, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ¾ teaspoon salt, and ¼ teaspoon ground nutmeg until well combined. Make a well in the center.
- Combine Wet Ingredients: In a separate large measuring cup or medium bowl, beat together 1 cup whole milk, ⅔ cup canola oil, 2 large eggs, and 1 tablespoon vanilla extract with a fork or whisk.
- Mix Batter: Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula to gently fold the mixture until fully incorporated and minimal lumps remain, scraping the sides and bottom of the bowl.
- Rest Batter: Cover the batter and let it rest for 15 minutes to allow the ingredients to meld and flour to hydrate.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F. Line a 12-count muffin pan with paper liners and set aside.
- Make Crumb Topping: Melt 1 tablespoon salted butter in a small bowl in the microwave. Stir in ¼ cup light brown sugar, 3 tablespoons bread flour, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract until a paste-like crumble topping forms.
- Fill Muffin Cups: After resting, divide the batter evenly between the 12 muffin wells, filling each almost to the top.
- Add Topping: Sprinkle the cinnamon crumble mixture over the muffin batter tops, being careful not to let it touch the edges of the liners to avoid messy melting onto the pan.
- Bake Muffins: Bake at 425°F for 7 minutes. Then reduce the oven temperature to 350°F and continue baking for an additional 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for several minutes before transferring to a wire rack to cool completely.
Notes
- For mini muffins, bake for 5 minutes at 400°F and then 7 minutes at 350°F.
- To make a lighter version, substitute ¼ cup canola oil with ½ cup vanilla Skyr (125g) for moisture and tang.
- Using Saigon or Vietnamese cinnamon enhances flavor depth thanks to its strong, sweet aroma.
- Allowing the batter to rest improves muffin texture by hydrating the flour fully.
- Use paper liners to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
