Cinnamon Muffins with Crunch Topping (Printable)
Soft, moist cinnamon muffins with buttery streusel topping. Perfect homemade breakfast or snack ready in under 40 minutes.
# 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 unsalted butter, cold and cubed
15 - 1/3 cup chopped pecans or walnuts (optional)
→ Garnish
16 - Powdered sugar for dusting
# 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 sugar in a large bowl until well combined.
04 - Whisk eggs, oil, milk, and vanilla extract in a separate bowl until fully blended.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Sprinkle the crunch topping generously over each muffin, pressing lightly to adhere.
08 - Bake for 20-22 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.
10 - Dust with powdered sugar before serving if desired.
# Expert Suggestions:
01 -
- The crunchy streusel topping stays perfectly crisp even after the muffins cool, which I discovered by accident when I forgot them on the counter
- These muffins stay incredibly moist for days, thanks to the oil in the batter instead of butter
02 -
- Overmixing the batter creates tough, rubbery muffins, so stop as soon as the flour disappears
- The streusel might seem like too much, but use it all because it settles into the cracks and creates those amazing crispy pockets
03 -
- Use an ice cream scoop to fill the muffin cups it is the neatest way to get even portions every time
- If the tops brown too quickly, tent the pan with foil for the last 5 minutes of baking