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); ¾ teaspoon salt or 1 teaspoon kosher salt; ¼ teaspoon ground nutmeg; 1 cup whole milk 240mL; ⅔ cup canola oil 160mL, or vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon salted butter, melted; ¼ cup light brown sugar 50g, packed; 3 tablespoons bread flour; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

Nothing beats that warm, spicy aroma wafting through the kitchen, right? That’s exactly what you get with this Cinnamon Muffins with Crunch Topping Recipe—moist, tender muffins crowned with a sweet, crackly topping that’s downright irresistible. It’s a little slice of cozy mornings made easy.

A white plate holds a pile of cinnamon muffins with crumbly brown streusel on top; one muffin is cut in half and placed in front, showing a soft, light brown, and porous inside texture. Some muffins have thin white icing drizzled over the streusel topping. Around the plate are cinnamon sticks in a few clusters, and in the background, a white bowl filled with cinnamon sticks is slightly blurred. The surface beneath the plate is a white marbled texture. 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’m telling you, I’ve made a lot of muffins, but these Cinnamon Muffins with Crunch Topping Recipe hold a special place in my heart (and kitchen). They’re not just tasty—they’re cozy, with that perfect cinnamon warmth plus a little crunch that keeps you coming back for more.

Perfect balance of spice and sweetness: The cinnamon and nutmeg blend is just right—not overpowering, but enough to make your kitchen smell heavenly.
Crunchy topping magic: That buttery brown sugar crumble on top adds texture and flavor you won’t find in your average muffin.
Simple pantry ingredients: No need for fancy specialty items—just what you probably have on hand, making it easy to whip up anytime.
Great for sharing or keeping all to yourself: These muffins freeze well and taste fantastic fresh out of the oven.

A close-up view of a golden-brown muffin with a crumbly, dark brown streusel topping that covers the dome-shaped top. White icing is drizzled over the streusel, running slightly down the sides of the muffin. The muffin sits on a silver wire cooling rack placed over a white marbled surface. In the background, there are a few more muffins with similar icing and streusel, slightly out of focus, and a white bowl holding cinnamon sticks also blurred softly. There is a beige cloth napkin on the surface near the muffin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cinnamon Muffins with Crunch Topping Recipe is chosen to create that tender crumb and melt-in-your-mouth flavor. Some are pantry staples, while others add those special touches that make these muffins so memorable.

Flat lay of a small mound of bread flour, a small bowl of light brown sugar, a small bowl of powdered milk, a few teaspoons of baking powder and ground cinnamon, a pinch of salt, a small pinch of ground nutmeg, a small white bowl filled with whole milk, a small white bowl of canola oil, two whole uncracked brown eggs, a small bowl of vanilla extract, a small white bowl of melted salted butter, all arranged symmetrically 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: Using bread flour instead of all-purpose gives the muffins a nice structure without making them too dense.
Light Brown Sugar: The mild molasses flavor enhances the cinnamon notes and adds moisture.
Powdered Milk: It might seem unusual, but powdered milk enriches the batter and keeps the muffins soft longer.
Baking Powder: Essential for that perfect rise and fluffy texture.
Ground Cinnamon (Saigon or Vietnamese preferred): These types have an intense, sweet, and slightly spicy flavor that really makes the muffins sing.
Salt: Highlights the sweetness and balances the flavors.
Ground Nutmeg: Just a pinch adds warmth and complexity alongside the cinnamon.
Whole Milk: Adds richness to the batter which is key for moist muffins.
Canola Oil: Keeps the muffins tender and fresh longer, plus it’s neutral in flavor.
Eggs: Bind everything together and add a bit of fluffiness.
Vanilla Extract: A splash brings out the cinnamon and brown sugar even more.
Salted Butter (for topping): Adds richness and helps create that crisp, caramelized crunch.
Bread Flour (for topping): Adds a little texture to the crumble.

📝

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 thing I love about this Cinnamon Muffins with Crunch Topping Recipe is how easy it is to customize. I often swap out a little bit of the oil for applesauce to lighten things up, or add chopped nuts for extra crunch inside. Don’t be shy—make it yours!

Variation: I’ve tried adding chopped walnuts or pecans to the batter for a nutty extra layer of texture that works beautifully with cinnamon.
For a dairy twist: Try replacing the whole milk with a vanilla-flavored yogurt for a tangy bite, which also keeps the muffins super moist.
Mini muffins: When I make mini versions, I reduce the baking time and they’re perfect for parties or lunchboxes.

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

Step 1: Whisk Dry Ingredients to Create Your Base

Start by combining your bread flour, brown sugar, powdered milk, baking powder, cinnamon, salt, and nutmeg in a large bowl. I like to whisk them all together so everything is evenly distributed. Making a well in the center at this point helps when it's time to add the wet ingredients—it keeps things neat and easy to mix.

Step 2: Whisk Your Wet Ingredients Separately

In a separate bowl or measuring cup, beat together the whole milk, canola oil, eggs, and vanilla extract with a fork or whisk until smooth. This helps the ingredients combine evenly when mixed into the dry base.

Step 3: Combine Wet and Dry, Then Rest the Batter

Pour the wet ingredients into the well of your dry ingredients, then gently fold everything together with a rubber spatula. Don’t overmix — it's fine to have a few small lumps. Cover the batter and let it rest for 15 minutes; this resting time allows the flour to absorb the liquid and your muffins to be tender and well-developed in flavor.

Step 4: Prepare the Crunchy Cinnamon Topping

While the batter rests, melt the salted butter in a small bowl, then stir in brown sugar, bread flour, cinnamon, and vanilla extract until a sticky cinnamon-sugar paste forms. This topping is what takes these muffins from everyday to extraspecial!

Step 5: Fill Muffin Liners and Sprinkle the Crunch

Spoon or scoop the batter into a lined 12-muffin pan, filling almost to the top. Then sprinkle the cinnamon sugar topping evenly over each muffin, but be careful not to let it touch the edges of the liners—this keeps cleanup easy and the topping exactly where it belongs.

Step 6: Bake to Golden, Crunchy Perfection

Bake at 425°F for 7 minutes to give the muffins a quick burst of heat that creates a great rise, then lower the oven to 350°F and bake for another 15-17 minutes. I usually check at the 15-minute mark with a toothpick to make sure they come out moist but fully done. Let them cool a few minutes in the pan before moving to a rack to cool completely.

Top Tip

After making these muffins several times, I’ve realized that letting the batter rest is a game changer. It’s easy to skip, but trust me—it makes all the difference in texture and flavor.

Rest the Batter: Those 15 minutes let the flour hydrate fully, ensuring your muffins aren't gummy or dry.
Don’t Overmix: Gentle folding keeps muffins tender and avoids tough gluten development.
Watch Your Topping Placement: Keep the crumble away from the edges of the liners to prevent melting messes.
Use High-Quality Cinnamon: Using Saigon or Vietnamese cinnamon brings out an intense, deep flavor that’s worth seeking out.

How to Serve Cinnamon Muffins with Crunch Topping Recipe

Garnishes

I usually keep these muffins simple—sometimes a light dusting of powdered sugar or a thin smear of softened butter is all they need. For something extra special on a weekend brunch, a drizzle of honey or a dollop of vanilla yogurt works wonders.

Side Dishes

We often pair these muffins with a warming cup of coffee or chai tea. If I’m serving brunch, they go beautifully alongside scrambled eggs and fresh fruit salad for balance.

Creative Ways to Present

I once made a tiered muffin stand for a friend’s celebration and topped each muffin with a tiny cinnamon stick as a garnish. It looked adorable and doubled as a subtle way to hint at the flavor inside—guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftover muffins in an airtight container at room temperature for up to two days. Beyond that, they start to lose their freshness, so I recommend freezing any extras if you want to enjoy them longer.

Freezing

I freeze these muffins individually wrapped in parchment or plastic wrap, then pop them into a freezer-safe bag. They freeze beautifully and I pull one out whenever I need a quick breakfast treat or snack.

Reheating

To reheat, I let the frozen muffin thaw at room temperature for a bit, then heat it in the microwave for 20-30 seconds or pop it in the oven at 325°F wrapped loosely in foil for 10 minutes. This keeps the crunch topping crisp and the insides moist.

Frequently Asked Questions:

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

Absolutely! If bread flour isn’t on hand, all-purpose flour works just fine—you might get a slightly softer muffin, but delicious nonetheless.

How do I make the topping extra crunchy?

Make sure to spread the crumble topping evenly and avoid the edges of the liners. Also, resisting the urge to peek too early helps the sugar caramelize properly for that perfect crunch.

Can I substitute oil with butter in the batter?

You can, but keep in mind that melted butter will add more flavor but may make the batter slightly heavier. If you try it, use the same amount and melt the butter before mixing.

How long do these muffins stay fresh?

They’re best enjoyed within two days at room temperature. After that, store them in the fridge or freeze them to maintain freshness longer.

Final Thoughts

This Cinnamon Muffins with Crunch Topping Recipe has become my go-to whenever I want something comforting and special that’s not too complicated. The crunchy topping and warm spices bring a smile every single time—and I think you’ll find they do the same for you. They’re ideal for breakfast, snack time, or even dessert, so definitely give them a try. Your kitchen and taste buds will thank you!