Description
Delicious homemade cinnamon muffins topped with a crunchy cinnamon sugar crumble, perfect for breakfast or a sweet snack. These muffins offer a tender, moist crumb infused with warm cinnamon and a buttery, crunchy topping for an irresistible treat.
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)
- 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
Crumb Topping
- 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
Instructions
- Combine dry ingredients: In a large bowl, whisk together the bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, salt, and nutmeg. Make a well in the center of the mixture.
- Mix wet ingredients: In a separate large measuring cup or medium bowl, beat together the whole milk, canola oil, eggs, and vanilla extract until thoroughly combined.
- Incorporate wet and dry: Pour the wet ingredients into the well of the dry ingredients. Gently fold with a rubber spatula until fully incorporated and minimal lumps remain, scraping the sides and bottom of the bowl to ensure even mixing.
- Rest the batter: Cover the batter and let it rest at room temperature for 15 minutes to allow the ingredients to hydrate and the batter to thicken.
- Preheat oven and prepare pan: Preheat the oven to 425°F. Line a 12-count muffin pan with muffin liners and set aside.
- Prepare crumb topping: Melt the salted butter in a small bowl using a microwave. Stir in light brown sugar, bread flour, ground cinnamon, and vanilla extract until a sticky 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 mixture evenly over the muffin batter tops. Avoid letting the topping touch the edges of the liners to prevent spilling and burning in the pan.
- Bake muffins: Bake the muffins at 425°F for 7 minutes. Then reduce the oven temperature to 350°F and continue baking for an additional 17 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- If making mini muffins, bake for 5 minutes at 400°F then 7 minutes at 350°F.
- You can substitute canola oil with 1/4 cup canola oil and 1/2 cup vanilla Skyr (125g) for a lighter texture.
- Using Saigon or Vietnamese cinnamon will provide a stronger, more aromatic cinnamon flavor.
- Allowing the batter to rest improves texture by hydrating the flour and blending the flavors.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
