Cinnamon Muffins with Crunch Topping (Printable)
Soft, moist cinnamon muffins with buttery streusel topping—ideal for breakfast or sweet snacks.
# What You’ll Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup vegetable oil
09 - 1 cup whole milk
10 - 1 teaspoon pure vanilla extract
→ Crunch Topping
11 - 1/2 cup packed light brown sugar
12 - 1/3 cup all-purpose flour
13 - 1 1/2 teaspoons ground cinnamon
14 - 1/4 cup cold unsalted butter, cubed
15 - 1/3 cup chopped pecans or walnuts (optional)
→ Garnish
16 - Powdered sugar for dusting (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - Combine brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter using a fork or pastry blender until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
03 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and granulated sugar in a large bowl.
04 - Whisk eggs, vegetable oil, whole milk, and vanilla extract in a separate bowl until well blended.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle the crunch topping generously over the surface of each muffin.
08 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
# Expert Advice:
01 -
- The crunch topping stays perfectly crisp even after a day, unlike some streusels that get soggy
- These come together in under 15 minutes of active prep time
- They freeze beautifully and reheat in the microwave like magic
02 -
- Overmixing the batter makes muffins tough and creates those weird tunnel holes
- The streusel topping needs to be pressed gently onto the batter or it falls off during baking
- These are actually better once they have cooled completely rather than warm
03 -
- Cold butter is the secret to streusel that does not melt into a flat layer
- Use an ice cream scoop to fill muffin cups evenly and quickly