Name: Cinnamon Muffins with Crunch Topping Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 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); 3/4 teaspoon salt or 1 teaspoon kosher salt; 1/4 teaspoon ground nutmeg; 1 cup whole milk 240mL; 2/3 cup canola oil 160mL, or vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon salted butter melted; 1/4 cup light brown sugar 50g, packed; 3 tablespoons bread flour; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

There’s something utterly comforting about the warm spices and buttery crunch in my Cinnamon Muffins with Crunch Topping Recipe. Each bite brings that perfect balance of soft, fluffy muffin and crispy, sweet topping that makes mornings — or anytime really — feel a little cozier. Trust me, once you try these, they’ll become your go-to treat to bake.

The image shows a white plate full of golden brown muffins with a crumbly, speckled topping, some of which have a white drizzle of icing on top. One muffin is cut in half and placed in the center, showing a soft and moist textured inside with a light brown color. Around the plate are cinnamon sticks lying on the white marbled surface, and in the background, there is a white bowl filled with cinnamon sticks. The whole scene has a cozy and warm feel, with a soft focus on the background and bright natural lighting, 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

From the moment I baked these muffins for the first time, I was hooked—and I bet you will be, too. The magic really comes from the delicious crackly topping paired with the warmly spiced, tender crumb.

Perfect Crunch: The topping adds a buttery, cinnamon-spiced crispness that contrasts beautifully with the soft muffin inside.
Warm Spices: Saigon or Vietnamese cinnamon really amps up the flavor, making it irresistibly fragrant.
Simple Ingredients: You probably have everything you need right in your pantry to whip these up quickly.
Versatile & Friendly: They work for breakfast, snack time, or even a cozy dessert with a little cream on the side.

A close-up view of a crumb-topped muffin sitting on a metal cooling rack with a pile of crumbles below it. The muffin has a golden brown base with a crumbly, darker brown streusel top, and white icing drizzled over it unevenly, flowing slightly down the sides. In the background, more muffins with similar toppings appear softly focused. A white marbled surface is underneath, with cinnamon sticks and a small cup filled with cinnamon sticks blurred in the background, and a beige cloth peeks into the lower right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a role in making these muffins tender, flavorful, and topped with that incredible crunch. Here’s why I like what goes into my Cinnamon Muffins with Crunch Topping Recipe and some tips for picking the best.

Flat lay of a simple white ceramic bowl filled with creamy whole milk, a small white bowl with golden canola oil, two large brown eggs with clean uncracked shells, a neat mound of light brown sugar next to a pile of fine bread flour, a small white bowl containing ground cinnamon with warm reddish-brown tones, another small white bowl holding ground nutmeg powder, a few sticks of cinnamon arranged naturally, a small white bowl with powdered milk, a small white bowl of fine baking powder, and a small white bowl with smooth vanilla extract liquid, all ingredients fresh and natural, perfectly arranged with balanced symmetry 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 the muffins structure and a nice crumb—it’s sturdier than all-purpose flour, which helps with that perfect texture.
Light Brown Sugar: Adds moisture and a deep molasses flavor that complements the cinnamon perfectly.
Powdered Milk: Boosts tenderness and richness, and it’s a little secret I’ve grown to love in baked goods.
Baking Powder: Essential leavening for fluffy muffins.
Ground Cinnamon: Saigon or Vietnamese cinnamon is more fragrant and bold, making those spices pop beautifully here.
Salt: Enhances all the flavors—don’t skip it! Kosher salt works great if you prefer.
Ground Nutmeg: Adds a subtle warmth and depth that rounds out the spice profile.
Whole Milk: Provides creaminess and moisture.
Canola or Vegetable Oil: Keeps the muffins moist and tender without overpowering the other flavors.
Eggs: Help bind everything together and contribute richness.
Vanilla Extract: A splash lifts the sweetness and spices, making the flavors more complex.
Salted Butter (for topping): Melts right into the topping to create that irresistible crunch.
Bread Flour (for topping): Adds just enough structure to keep the topping crispy but not heavy.

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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 things about my Cinnamon Muffins with Crunch Topping Recipe is how flexible it is. Over the years, I’ve played around with a few tweaks — feel free to experiment too and make this recipe truly yours.

Variation: I love swapping half the oil for plain Greek yogurt sometimes—it adds a lovely tang and makes the crumb extra moist.
Dairy-Free Version: Use almond or oat milk and your favorite dairy-free butter for the topping—you’ll still get amazing flavor and crunch.
Mini Muffins: Making mini versions is perfect for parties or lunchboxes, and just require less baking time (I usually cut the time almost in half).
Extra Fill-Ins: Toss in chopped apples, walnuts, or raisins if you want to add even more texture and flavor.

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

Step 1: Mix Your Dry Ingredients with Love

Start by whisking together the bread flour, brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a big bowl. I like to make a little well in the center—that’s where the wet ingredients will go later. Whisking these together really helps get a uniform spice blend and lifts the dried components so your muffins bake evenly.

Step 2: Combine Your Wet Ingredients

In another bowl or a large measuring cup, beat the milk, canola oil, eggs, and vanilla extract with a fork or whisk until smooth. Whisking by hand here is fine—no need to get fancy! This mixture adds moisture and richness to your batter.

Step 3: Bring Wet and Dry Together Gently

Pour the wet ingredients into the well you made in the dry ingredients and fold them together carefully using a rubber spatula. You want to mix until just combined with a few lumps left—that’s the secret to tender muffins. Scrape the sides and bottom to make sure everything is incorporated without overmixing.

Step 4: Let the Batter Rest

Cover the bowl and let the batter rest at room temperature for 15 minutes. This step really helps bring the flavors together and gives the muffin a better texture when baked.

Step 5: Whip Up the Crunch Topping

Melt the salted butter in a small bowl and stir in the brown sugar, bread flour, cinnamon, and vanilla extract until it forms a thick cinnamon sugar paste. This topping is what I can’t get enough of—it's like cinnamon sugar crack!

Step 6: Fill Muffin Cups and Sprinkle the Topping

Spoon the batter evenly into a 12-cup muffin pan lined with paper liners, filling almost to the top. Then sprinkle the cinnamon sugar topping over each muffin, being careful not to let it touch the liners’ edges — it will melt and get messy if it slips down the sides.

Step 7: Bake in Two Stages

Bake the muffins for 7 minutes at 425°F to help them rise quickly, then reduce the oven temperature to 350°F and bake for another 15 to 17 minutes until golden brown and a toothpick inserted in the center comes out clean. Let them cool in the pan a bit before transferring to a wire rack.

Top Tip

I’ve baked a lot of muffins over the years, and getting the topping just right took a few tries. Here are some tips that have made my Cinnamon Muffins with Crunch Topping Recipe foolproof and super satisfying every time.

Don’t Overmix Your Batter: This keeps the muffins tender and light. Stop mixing as soon as the dry and wet are combined.
Rest the Batter: That 15-minute wait will really improve your muffins’ texture and flavor depth.
Watch the Topping Placement: Avoid letting the topping touch the paper liner edges to keep your pan clean and make muffins easier to remove.
Double Bake Temperature Trick: The initial high heat gives muffins a nice rise before lowering it to finish baking without burning the topping.

How to Serve Cinnamon Muffins with Crunch Topping Recipe

Garnishes

I usually keep it simple—a little pat of butter or some light cream cheese spread jazzes these muffins up beautifully. You can also dust them lightly with powdered sugar if you're hosting guests who appreciate a pretty presentation.

Side Dishes

These muffins pair wonderfully with your morning coffee or tea, but I’ve also enjoyed serving them alongside scrambled eggs or fresh fruit salad for a balanced breakfast or brunch.

Creative Ways to Present

For special occasions, I arrange the muffins on a rustic wooden board with cinnamon sticks, fresh berries, and mini jars of honey and jam for a charming self-serve spread. It’s a fun way to share these beauties and makes breakfast feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 2 days, but honestly, these muffins rarely last that long in my house. If you want to keep them longer, the fridge works fine too but may dry them out a bit.

Freezing

If I’m making a big batch, I freeze extras. I wrap each muffin individually in plastic wrap and then place them in a freezer bag. They freeze beautifully and keep their texture and flavor well for up to a month.

Reheating

To bring frozen or refrigerated muffins back to life, I pop them in a 350°F oven for about 10 minutes or microwave them for 20-30 seconds. This restores that fresh-baked warmth and lets the crunch topping shine again.

Frequently Asked Questions:

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

Yes, you can substitute all-purpose flour, but your muffins may be slightly less chewy and have a softer crumb. Bread flour provides a bit more structure, which pairs well with the crunch topping.

What’s the best way to store these muffins?

Store muffins in an airtight container at room temperature for 1-2 days. If you need to keep them longer, refrigeration or freezing is best. Let refrigerated muffins come to room temperature before serving for best taste.

Can I make these muffins dairy-free?

Absolutely! Substitute the whole milk with your favorite plant-based milk like almond, oat, or soy milk. Use dairy-free margarine or coconut oil in place of butter for the crumb topping. The flavor and texture remain delightful.

How do I prevent the crumble topping from sticking to the muffin liners?

Make sure to sprinkle the topping carefully, avoiding the edges of the liners. This prevents the butter and sugar mixture from melting onto the pan or liners, keeping things tidy and the topping intact.

Final Thoughts

Making these Cinnamon Muffins with Crunch Topping Recipe is like wrapping yourself in a warm hug on a chilly morning. Every time I bake them, the house fills with the enticing aroma of cinnamon and vanilla that lifts spirits. I’m confident once you try this recipe, you’ll love sharing these muffins with people you care about — they’re simple, comforting, and just a bit special. Give it a go, and trust me, your kitchen will thank you!