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 incredibly comforting about waking up to warm, spiced muffins fresh from the oven. This Cinnamon Muffins with Crunch Topping Recipe offers just that: a tender, flavorful crumb with a perfectly crispy cinnamon-sugar topping that’ll have you reaching for seconds (or thirds) without hesitation.

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 recipe quickly became a staple in my kitchen because it nails the balance between soft, cinnamony muffins and that addictive crunch on top. The aroma alone will have your whole house craving a bite.

Flavor-packed cinnamon: The blend of Saigon cinnamon and nutmeg brings warmth without overpowering sweetness.
Crunchy topping: The cinnamon sugar crumb adds a wonderful texture contrast to the tender muffin base.
Simple ingredients: You likely already have everything on hand, making it a go-to for last-minute baking.
Kid-friendly and versatile: Perfect for breakfast, snack time, or even a cozy afternoon treat with tea or coffee.

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

The magic of this Cinnamon Muffins with Crunch Topping Recipe lies in how well these pantry staples come together to create fluffy, tender muffins with a flavorful crunch on top. The careful choice of bread flour, spices, and dairy creates a balanced, richly textured bite every time.

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 muffins structure and a slight chewiness that's just perfect.
Light brown sugar: Adds subtle molasses notes and moisture, key for the topping and batter.
Powdered milk: Helps create a tender crumb and intensifies richness without extra liquid.
Baking powder: Gives your muffins that essential rise and fluffiness.
Ground cinnamon: I prefer Saigon or Vietnamese cinnamon for its intense fragrance and warmth.
Ground nutmeg: Just a dash enhances the depth of cinnamon's flavor.
Whole milk: Adds creaminess and contributes to overall tenderness.
Canola oil: Keeps muffins moist without imparting flavor, perfect for baking.
Eggs: Provide structure and richness, binding everything beautifully.
Vanilla extract: A subtle note that brightens the cinnamon without competing.
Salted butter (for topping): Adds richness and helps the topping melt slightly to a delightful crumble.

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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

One of the best parts about this Cinnamon Muffins with Crunch Topping Recipe is how easy it is to tweak depending on your mood or what’s in your pantry. I like to add a handful of chopped walnuts or pecans for extra crunch sometimes, and it’s just as lovely as is.

Variation: Adding a handful of fresh blueberries or diced apples can bring a juicy surprise inside each muffin—trust me, it’s fantastic and brings in a bit of freshness.
Dietary swaps: You can swap canola oil with melted coconut oil or even applesauce for a lower-fat option—just watch the texture, it’s slightly different but still delicious.
Mini muffin option: I’ve made mini versions for parties—bake them for 5 minutes at 400°F then 7 minutes at 350°F. They’re bite-sized and disappear quickly!

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

Step 1: Whisking the Dry Ingredients to Perfection

Start by combining your bread flour, brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a large bowl. Whisking these thoroughly ensures your spices and leaveners are evenly distributed, so every bite bursts with flavor. I like to make a little well in the center—that’s where your wet ingredients will go next.

Step 2: Mixing Wet Ingredients Smoothly

In a separate bowl or large measuring cup, beat together the milk, canola oil, eggs, and vanilla extract. I find using a fork works perfectly here to break up the eggs without over-whisking. When these are well combined, pour the mixture into the dry ingredients well.

Step 3: Gently Folding the Batter

Using a rubber spatula, fold the wet and dry ingredients together until just combined. It’s okay if there are a few small lumps—over-mixing can make your muffins tough. Scrape the sides and bottom of the bowl to make sure everything’s incorporated. Then, cover and let the batter rest for 15 minutes. This little rest helps the batter hydrate and thicken slightly, setting you up for fluffy muffins.

Step 4: Preparing the Crunchy Cinnamon Topping

While the batter rests, melt the butter for your topping and mix in the brown sugar, flour, cinnamon, and vanilla extract until you get a thick cinnamon-sugar paste. This mixture is what gives the muffins their irresistible crunch and aroma.

Step 5: Filling Muffin Cups and Adding Topping

Preheat your oven to 425°F and line a 12-count muffin pan with liners. Using a cookie scoop or spoon, divide the batter evenly among the cups—fill almost to the top for those tall, bakery-style muffins. Sprinkle your cinnamon topping carefully on each muffin, making sure it doesn’t touch the liner edges to prevent a sticky mess on your pan.

Step 6: Baking Like a Pro

Bake for 7 minutes at 425°F, then reduce the heat to 350°F and bake for another 15 to 17 minutes. Keep an eye on them towards the end—the muffins should spring back lightly when touched and a toothpick comes out clean. Let them rest in the pan a few minutes before cooling on a wire rack.

Top Tip

I’ve made these muffins dozens of times, and a few tricks have really made the difference between good and *great*. Taking a resting period for the batter, not over-mixing, and carefully applying the topping are game changers.

Batter Rest Time: Don’t skip resting the batter—it allows the flour to absorb moisture well, leading to tender, well-risen muffins.
Mix Gently: Overworking flour can make muffins tough; mixing just until combined keeps them light.
Topping Placement: Keep the cinnamon crunch topping away from the edges of liners to avoid messy sugar melt.
Use Fresh Cinnamon: I learned this the hard way—the aroma and flavor of fresh ground cinnamon can elevate the whole muffin.

How to Serve Cinnamon Muffins with Crunch Topping Recipe

Garnishes

I love to serve these with a light dusting of powdered sugar or a dollop of whipped cream for a little extra indulgence. Sometimes just a smear of butter while they’re still warm is all you need to complete the experience.

Side Dishes

These muffins pair beautifully with a hot cup of chai tea or dark coffee. For a more filling breakfast, a side of Greek yogurt topped with honey and fresh fruit complements the warm cinnamon flavors perfectly.

Creative Ways to Present

For special occasions, I like to arrange them in a rustic basket lined with a linen cloth, topped with fresh cinnamon sticks or star anise for a cozy, inviting look. You can also stack mini muffins on tiered stands for brunch parties—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature for up to 3 days. If your kitchen is warm, popping them in the fridge can extend freshness but might dry them out slightly.

Freezing

These muffins freeze wonderfully! Wrap each muffin tightly with plastic wrap or foil, then place them in a freezer-safe bag. They can last up to 3 months this way, making them a perfect make-ahead treat.

Reheating

To warm up leftovers, I take them out of the freezer to thaw at room temperature or microwave them for 20–30 seconds. You can also refresh the crunch by briefly toasting them in the oven at 350°F for 5–7 minutes.

Frequently Asked Questions:

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

Yes, all-purpose flour can be substituted, but the muffins may be slightly less chewy and tender since bread flour has a higher protein content that improves structure and texture.

Is there a way to make these muffins vegan?

You can swap the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) and use a plant-based milk and vegan butter in the crumb topping. Keep in mind the texture will be slightly different but still delicious.

Why do I need to rest the batter before baking?

Resting the batter for 15 minutes helps the flours fully hydrate and the leavening agents start working. This results in muffins that rise better and have a softer crumb.

Can I make mini muffins with this recipe?

Absolutely! Just bake them for about 5 minutes at 400°F, then reduce the oven to 350°F and bake for another 7 minutes. Keep an eye on them as mini muffins bake faster.

Final Thoughts

I genuinely find this Cinnamon Muffins with Crunch Topping Recipe not just easy but comforting and versatile enough to become a favorite in any baker’s repertoire. Whether you make them for a lazy weekend breakfast or to wow friends at brunch, these muffins deliver that cozy cinnamon warmth with a tempting crunch every single time. Give them a try—you’ll be glad you did!