Description
Delicious cinnamon muffins with a crunchy cinnamon sugar topping, perfect for breakfast or a sweet snack. These moist muffins feature warm spices and a buttery crumb topping that melts into a delightful crunch.
Ingredients
Scale
Muffin Batter
- 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
Crumb Topping
- 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
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups bread flour, 1 cup light brown sugar, 2 tablespoons powdered milk, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon ground nutmeg. Create a well in the center of the mixture.
- Mix Wet Ingredients: In a separate large measuring cup or medium bowl, beat together 1 cup whole milk, 2/3 cup canola oil, 2 large eggs, and 1 tablespoon vanilla extract using a fork or whisk.
- Combine Batter: Pour the wet ingredients into the well of the dry ingredients. Mix gently using a rubber spatula until fully incorporated and minimal lumps remain, scraping the sides and bottom of the bowl.
- Rest Batter: Cover the batter and let it rest for 15 minutes to hydrate the ingredients and improve texture.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F. Line a 12-count muffin pan with paper liners and set aside.
- Make Crumb Topping: In a small bowl, melt 1 tablespoon salted butter in the microwave. Stir in 1/4 cup light brown sugar, 3 tablespoons bread flour, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract until a cinnamon sugar paste forms.
- Fill Muffin Cups: After resting, divide the batter evenly between the 12 muffin cups, filling each almost to the top.
- Add Topping: Sprinkle the cinnamon sugar crumble evenly over the tops of the batter in each cup, avoiding contact with the edges of the liners to prevent melting onto the pan.
- Bake Muffins: Bake in the preheated oven at 425°F for 7 minutes. Then reduce the heat to 350°F and bake for an additional 17 minutes until a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely.
Notes
- If making mini muffins, bake for 5 minutes at 400°F and then 7 minutes at 350°F.
- You can substitute 1/4 cup canola oil with 1/2 cup vanilla skyr (125g) for a lower fat option.
- Ensure not to let the crumb topping touch the edges of the liners to avoid a messy baking pan.
- Resting the batter helps produce a tender muffin crumb by hydrating the flour.
- Use Saigon or Vietnamese cinnamon for the best flavor in these muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
