Name: Cinnamon Muffins with Crunch Topping Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 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; 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

There’s something magical about biting into a warm cinnamon muffin with a delightfully crunchy topping, right? This Cinnamon Muffins with Crunch Topping Recipe has become my go-to for cozy mornings or sweet afternoons, because it combines soft, fragrant muffins with that irresistible crispy sugar crunch on top. Trust me, once you try it, you’ll understand why it's a keeper.

The image shows a white plate full of golden brown muffins with a crumbly, speckled topping, some of which have a white drizzle of icing on top. One muffin is cut in half and placed in the center, showing a soft and moist textured inside with a light brown color. Around the plate are cinnamon sticks lying on the white marbled surface, and in the background, there is a white bowl filled with cinnamon sticks. The whole scene has a cozy and warm feel, with a soft focus on the background and bright natural lighting, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Muffins with Crunch Topping Recipe
Top Tip
How to Serve Cinnamon Muffins with Crunch Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Muffins with Crunch Topping Recipe

Why You'll Love This Recipe

I remember the first time I made these cinnamon muffins with crunch topping—it felt like that perfect moment when a kitchen recipe just clicks. They’re not just standard muffins; they’re bursting with cozy warmth from the cinnamon and nutmeg, with a sweet, crunchy layer that keeps you coming back for more.

Perfect texture balance: Soft, fluffy muffins meet a delightfully crisp, cinnamon-sugar crust that’s addictive.
Flavorful spices: Using Saigon or Vietnamese cinnamon adds a rich, vibrant warmth you can really taste.
Simple ingredients: Familiar pantry staples come together in a way that feels both comforting and special.
Easy to customize: Options to adjust sweetness, add mix-ins, or dial up the crunch make it a versatile favorite.

A close-up view of a crumb-topped muffin sitting on a metal cooling rack with a pile of crumbles below it. The muffin has a golden brown base with a crumbly, darker brown streusel top, and white icing drizzled over it unevenly, flowing slightly down the sides. In the background, more muffins with similar toppings appear softly focused. A white marbled surface is underneath, with cinnamon sticks and a small cup filled with cinnamon sticks blurred in the background, and a beige cloth peeks into the lower right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredient list may look simple, but every single component plays a key role in making these muffins unforgettable. From choosing bread flour for that perfect crumb to the lightly tangy powdered milk that lifts the flavor, each adds its magic.

Flat lay of a simple white ceramic bowl filled with creamy whole milk, a small white bowl with golden canola oil, two large brown eggs with clean uncracked shells, a neat mound of light brown sugar next to a pile of fine bread flour, a small white bowl containing ground cinnamon with warm reddish-brown tones, another small white bowl holding ground nutmeg powder, a few sticks of cinnamon arranged naturally, a small white bowl with powdered milk, a small white bowl of fine baking powder, and a small white bowl with smooth vanilla extract liquid, all ingredients fresh and natural, perfectly arranged with balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread flour: Gives muffins structure without being too dense — love how it creates a tender crumb.
Light brown sugar: Adds molasses undertones that deepen the cinnamon flavor and keep moisture locked in.
Powdered milk: Enhances richness and tenderness subtly — a neat trick I’ve learned over time.
Baking powder: The leavening hero, ensuring your muffins rise beautifully.
Ground cinnamon: I prefer Saigon or Vietnamese cinnamon for its intense, sweet aroma.
Salt & nutmeg: Salt balances flavors while nutmeg gives a warm spice hit that complements cinnamon perfectly.
Whole milk: Brings moisture and creaminess for soft muffins.
Canola oil: Keeps muffins tender and moist without overpowering flavors.
Eggs: Provide structure and help blend all ingredients seamlessly.
Vanilla extract: Adds sweet floral notes that marry all the spices beautifully.
For the crumb topping: Salted butter, brown sugar, more cinnamon, flour, and vanilla combine to form that amazing crunch you won’t want to skip.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cinnamon Muffins with Crunch Topping Recipe is how easy it is to put your own spin on it. Whether you want to sneak in some nuts, swap milk for plant-based alternatives, or experiment with extra cinnamon, you really can’t go wrong.

Add-ins: I sometimes toss in chopped walnuts or pecans for added texture — it gives a nice nutty depth.
Flavor twists: Adding a handful of raisins or mini chocolate chips can turn these muffins into a new favorite twist.
Dairy swaps: Whole milk can be replaced by almond or oat milk, though it will slightly alter richness.
Crunch richness: For an extra indulgent crunch topping, try mixing the butter and sugar beforehand for a more caramelized finish.

Step-by-Step: How I Make Cinnamon Muffins with Crunch Topping Recipe

Step 1: Whisking the Dry Ingredients Just Right

Start by whisking 2 cups of bread flour, 1 cup light brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a large bowl. I like breaking up any lumps here to help the batter blend easily. Make a well in the center — that’s where your wet ingredients will meet the dry magic.

Step 2: Combining the Wet Ingredients

In a medium bowl or measuring cup, beat together the whole milk, canola oil, eggs, and vanilla extract. I often use a fork for this step to keep it quick but effective. Once frothy and mixed, pour into the dry ingredients’ well.

Step 3: Folding Batter and Letting It Rest

Fold everything together gently with a rubber spatula. I like to scrape the bowl’s edges and bottom to ensure everything is well combined without over-mixing — aiming for minimal lumps is the key. Cover the batter and let it rest for 15 minutes; this step helps produce a tender, evenly baked muffin.

Step 4: Preparing the Crunch Topping

While the batter rests, melt the salted butter in a small bowl. Stir in brown sugar, bread flour, cinnamon, and vanilla until you get a thick cinnamon sugar paste. This sticky topping is what gives these muffins their signature crunch, so don’t skip it!

Step 5: Baking to Perfection

Preheat your oven to 425°F and line a 12-muffin pan with liners. Divide the batter evenly among the muffin wells, filling nearly to the top. Gently sprinkle the crunch topping on each, careful not to let it touch the muffin liners’ edges or it might burn onto your pan. Bake at 425°F for 7 minutes, then reduce to 350°F and bake another 15-17 minutes until golden and a toothpick comes out clean.

Step 6: Cooling and Enjoying

Let the muffins cool in the pan for a few minutes to set the topping, then transfer them to a wire rack to cool completely. This keeps that crunchy top crisp and prevents sogginess. Fresh from the oven with a pat of butter? Absolute bliss.

Top Tip

Over the years, I’ve found a few key tricks to nailing this Cinnamon Muffins with Crunch Topping Recipe every single time. These tips have saved me from underbaked centers and soggy toppings more times than I can count—and they’ll help you love your baking experience too.

Resting the batter: Don’t skip the 15-minute rest after mixing; it hydrates the flour perfectly for a tender crumb.
Avoid over-mixing: Stir gently to combine wet and dry ingredients, leaving some small lumps to avoid tough muffins.
Careful topping placement: Keep the crumb topping away from the liner edges to prevent melting and messes in the pan.
Use a toothpick test: Insert a toothpick into the center to check doneness—it should come out clean or with just a few crumbs.

How to Serve Cinnamon Muffins with Crunch Topping Recipe

Garnishes

I often keep it simple with a dusting of powdered sugar or a light spread of softened butter to enhance the warmth of the cinnamon topping. Sometimes, a drizzle of honey or a swipe of cream cheese frosting turns them into a special breakfast treat.

Side Dishes

Pair these cinnamon muffins with a hot cup of coffee or chai tea for the perfect cozy combo. For brunch, I love serving them alongside fresh fruit or a creamy yogurt parfait for a balanced, satisfying spread.

Creative Ways to Present

For holidays or special occasions, I’ve arranged these muffins on tiered cake stands sprinkled with cinnamon sticks and star anise for a rustic, festive look. Tucking them into pretty paper bags with a cinnamon stick tied on makes an excellent handmade gift for friends!

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon muffins in an airtight container on the countertop for up to two days. I find this keeps the crumb tender but can soften the crunch topping slightly. To bring back some crispness, you can easily re-toast them before serving.

Freezing

These muffins freeze beautifully! I wrap each muffin individually in plastic wrap and pop them into a freezer-safe bag. They’re great for quick breakfasts or snacks—just thaw overnight in the fridge or at room temperature for a couple of hours.

Reheating

My favorite way to reheat is in a toaster oven or regular oven at 350°F for 5-7 minutes to warm through and revive the crunch topping. Avoid microwaving for long, as it can make the topping soggy and the muffin chewy.

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour gives a chewier, more substantial crumb that holds up well with the crunchy topping. If you only have all-purpose, it will still be tasty, just a bit softer.

How do I prevent the crunch topping from sticking to the muffin pan?

Make sure to keep the crunch topping mixture from touching the edges of the muffin liners. This keeps the topping from melting onto the pan and creating a sticky mess. Using good-quality liners also helps prevent sticking.

Can I make mini cinnamon muffins with this recipe?

Absolutely! For mini muffins, bake at 400°F for 5 minutes, then reduce heat to 350°F and bake for an additional 7 minutes. Keep an eye on them, as baking times can vary based on your oven and pan.

What’s the best way to store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them wrapped individually and thaw before reheating. This keeps their texture and flavor fresh.

Final Thoughts

This Cinnamon Muffins with Crunch Topping Recipe has become a little piece of happiness in my kitchen, especially on chilly mornings or when friends drop by for coffee. The cozy spices, tender crumb, and that signature crunch topping make it a recipe you’ll want to keep coming back to—and share, of course! So go ahead, give it a try; I’m confident you’ll love the results as much as I do.