Cinnamon Muffins Crunch Topping

These cinnamon muffins with a crunchy topping bring warmth and spice to any morning or afternoon snack. Soft, tender, and bursting with cinnamon flavor, they have a crumbly, sweet topping that adds a perfect contrast in texture. This recipe has become a personal favorite because it balances spice and sweetness in a way my family can't resist.

I first baked these on a rainy weekend and was amazed at how the crumb topping elevated simple muffins into something special. Now these regularly appear on our breakfast table especially in the cooler months.

Ingredients

• Bread flour: provides a sturdy but tender structure for the muffins. Use fresh flour for best results
• Light brown sugar: adds moisture and a deep molasses flavor
• Powdered milk: boosts tenderness and enriches the crumb without extra liquid
• Baking powder: essential leavening for a soft and airy muffin
• Ground cinnamon: choose Saigon or Vietnamese cinnamon for intense, sweet spice
• Salt: balances sweetness and enhances flavor
• Ground nutmeg: offers a subtle warmth that complements cinnamon
• Whole milk: adds richness and moisture
• Canola or vegetable oil: keeps muffins moist and tender
• Large eggs: bind ingredients and add structure
• Vanilla extract: deepens flavor complexity
• Salted butter for the crumb topping: provides richness and encourages crumb formation
• Extra light brown sugar and cinnamon for crunchy topping: enhances sweetness and spice with texture
• Bread flour in topping: adds body for the crumble
• Vanilla extract in topping: rounds out the flavors

Instructions

Sift and mix the dry ingredients:

In a large bowl whisk together bread flour light brown sugar powdered milk baking powder ground cinnamon salt and ground nutmeg. Create a well in the center of the bowl. This ensures even distribution of leavening and spices.

Combine wet ingredients:

In a separate bowl or large measuring jug beat together whole milk canola oil eggs and vanilla extract until fully combined This liquid mixture will hydrate the flour and bind the batter when combined with dry ingredients.

Mix wet and dry together:

Pour the wet mixture into the center well of the dry ingredients Use a rubber spatula to stir gently just until the mixture is combined and a few small lumps remain Avoid overmixing to keep muffins tender. Scrape down the sides and bottom of the bowl to ensure even mixing.

Rest the batter:

Cover the bowl loosely and let the batter sit at room temperature for 15 minutes This resting time allows the starches in the flour to fully hydrate which improves muffin texture.

Prepare oven and pan:

Preheat the oven to 220 degrees Celsius Line a 12-cup muffin tin with paper liners and set aside This high starting temperature helps initial rise and browning.

Make the crumb topping:

Melt the salted butter in a small bowl Stir in light brown sugar bread flour ground cinnamon and vanilla extract Mix until a coarse crumb forms This topping adds sweet crunchiness and cinnamon aroma to the muffins.

Fill muffin cups:

Divide the rested batter evenly among the 12 muffin liners Fill nearly to the top for tall muffins The batter should look thick but smooth.

Apply crumb topping:

Generously sprinkle the cinnamon sugar crumble evenly over each muffin cup Be sure not to let the topping touch the sides of the liners This keeps edges crispy and visually appealing.

Bake in two stages:

Place the muffins in the oven and bake at 220 degrees Celsius for 7 minutes This helps a good rise Then reduce the temperature to 175 degrees Celsius and continue baking for 15 to 17 minutes until golden and a toothpick inserted in the center comes out clean The dual temperature method produces tender moist crumb with a crisp top.

Cool and serve:

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack Allowing muffins to cool helps them set properly and makes them easier to remove from liners Serve once completely cooled or slightly warm.

I love the cinnamon because it instantly evokes cozy memories for me especially on crisp fall mornings when the whole house smells like fresh baked goods. It feels like giving my family a little hug in food form.

Storage Tips

Store these muffins in an airtight container at room temperature for up to three days They also freeze beautifully Wrap individually or in batches and thaw overnight in the fridge Reheat at low oven temperature to bring back the crunchy top.

Ingredient Substitutions

If you don't have bread flour you can use all purpose flour though the texture may be slightly less chewy You can swap powdered milk for regular milk powder or omit if unavailable but expect a minor change in tenderness Use vegetable oil if canola is not on hand.

Serving Suggestions

These muffins pair perfectly with a cup of black coffee or chai tea The cinnamon topping also makes them lovely with a smear of butter or cream cheese for breakfast or snack times.

This recipe is a wonderful balance of texture and flavor that makes any morning feel special and cozy.

FAQs about Recipes

→ What type of flour is best for these muffins?

Bread flour is used to provide structure and a slightly chewier texture, which complements the soft crumb.

→ Can I substitute the cinnamon used in the topping?

Yes, ground cinnamon varieties like Saigon or Vietnamese offer a rich flavor, but any good-quality cinnamon will enhance the muffins nicely.

→ Why does the batter need to rest before baking?

Resting allows the flour to fully hydrate, resulting in a moister and more tender muffin crumb.

→ How is the crunchy topping made?

A mixture of melted butter, brown sugar, cinnamon, flour, and vanilla is combined until crumbly, then sprinkled atop the batter before baking.

→ What is the baking process to achieve the perfect texture?

Baking starts at a high temperature for a quick set and crust formation, then lowers for even cooking and a soft interior.