Description
Delicious homemade cinnamon muffins topped with a crunchy cinnamon sugar crumble. These muffins feature a tender crumb with warm cinnamon spice and a buttery, sweet topping that adds a delightful texture contrast. Perfect for breakfast or a comforting snack.
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
- Combine Dry Ingredients: In a large bowl, whisk together bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, salt, and ground nutmeg until well combined. Make a well in the center of the mixture.
- Mix Wet Ingredients: In a large measuring cup or medium bowl, beat whole milk, canola oil, eggs, and vanilla extract together with a fork or whisk until blended.
- Combine Batter: Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula to mix until fully incorporated with minimal lumps, scraping the sides and bottom of the bowl as needed.
- Rest the Batter: Cover the batter and let it rest for 15 minutes to allow the ingredients to hydrate and improve texture.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Line a 12-count muffin pan with paper liners and set aside.
- Prepare Crumb Topping: Melt salted butter in a small bowl. Stir in light brown sugar, bread flour, ground cinnamon, and vanilla extract until a thick cinnamon sugar paste forms.
- Fill Muffin Cups: After resting, evenly divide the batter among the 12 muffin liners, filling each almost to the top.
- Add Topping: Sprinkle the cinnamon sugar crumble evenly over the tops of the muffin batter. Avoid letting the topping touch the edges of the liners to prevent melting onto the pan.
- Bake Muffins: Bake at 425°F for 7 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 17 minutes until a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for several minutes before transferring them 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.
- You can substitute ¼ cup canola oil with ½ cup vanilla skyr (125g) for a lighter texture and subtle tang.
- Using bread flour helps create a chewier texture in the muffins but all-purpose flour can be used as a substitute.
- Saigon or Vietnamese cinnamon is preferred for a stronger cinnamon flavor but regular ground cinnamon works well.
- Ensure the crumb topping does not touch the muffin liner edges to avoid burning and mess in the baking pan.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
