Cinnamon Muffins with Crunch Topping (Printer-friendly)
Soft, moist cinnamon muffins with buttery streusel topping
# 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
→ Garnish
16 - Powdered sugar for dusting
# How-To Guide:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Combine brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter with 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.
04 - Whisk eggs, oil, milk, and vanilla extract in another bowl until well combined.
05 - Add wet ingredients to dry ingredients. Fold gently with spatula until just combined—do not overmix.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Sprinkle crunch topping generously over each muffin.
08 - Bake for 20–22 minutes until toothpick inserted into center comes out clean.
09 - Cool muffins in pan for 5 minutes, then transfer to wire rack. Dust with powdered sugar before serving if desired.
# Expert Advice:
01 -
- The muffin itself stays incredibly moist for days unlike most bakery muffins that dry out
- That crunch topping creates this perfect texture contrast that makes every bite interesting
- They come together faster than you can finish your morning coffee
02 -
- Overmixing is the enemy here because it makes muffins tough instead of tender
- That streusel topping needs to be pressed gently onto the batter or it will roll off while baking
- Cooling in the pan first helps them set so they do not fall apart when you move them
03 -
- Use an ice cream scoop to fill muffin cups evenly and cleanly
- Rotate the pan halfway through baking if your oven has hot spots