Cinnamon Muffins Crunch Topping (Printable Version)
Soft cinnamon muffins covered with a sweet, crunchy crumb topping for a cozy twist.
# What You'll Need:
→ Muffin Batter
01 -
2 1/8 cups bread flour, spooned and leveled
02 -
1 cup light brown sugar, packed
03 -
2 tablespoons powdered milk
04 -
2 teaspoons baking powder
05 -
2 teaspoons ground cinnamon (preferably Saigon or Vietnamese)
06 -
3/4 teaspoon fine salt or 1 teaspoon kosher salt
07 -
1/4 teaspoon ground nutmeg
08 -
1 cup whole milk
09 -
2/3 cup canola or vegetable oil
10 -
2 large eggs
11 -
1 tablespoon vanilla extract
→ Crumb Topping
12 -
1 tablespoon salted butter, melted
13 -
1/4 cup light brown sugar, packed
14 -
3 tablespoons bread flour
15 -
2 teaspoons ground cinnamon
16 -
1 teaspoon vanilla extract
# Step-by-Step Guide:
01 -
Whisk together bread flour, light brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a large bowl. Form a well in the center.
02 -
In a separate bowl or jug, beat whole milk, canola oil, eggs, and vanilla extract until thoroughly combined.
03 -
Pour wet mixture into the well of dry ingredients and fold gently with a rubber spatula until just combined with small lumps remaining. Scrape sides and bottom of bowl as needed.
04 -
Cover the bowl and let the batter rest at room temperature for 15 minutes to hydrate the flour.
05 -
Preheat oven to 430°F and line a 12-cup muffin pan with paper liners.
06 -
Melt salted butter in a small bowl. Stir in light brown sugar, bread flour, cinnamon, and vanilla extract until a cohesive crumble forms.
07 -
Divide batter evenly among muffin cups, filling nearly to the top.
08 -
Sprinkle the cinnamon sugar crumb topping evenly over each filled cup, ensuring it does not touch liner edges.
09 -
Bake at 430°F for 7 minutes, then reduce heat to 350°F and continue baking for 15 to 17 minutes until golden and toothpick inserted in center comes out clean.
10 -
Let muffins cool in the pan for several minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
Allowing the batter to rest hydrates the flour, ensuring a tender crumb and better texture.