Description
Delicious cinnamon muffins topped with a crunchy cinnamon sugar crumble, perfect for breakfast or a sweet snack. These muffins are made with bread flour and infused with warm spices like cinnamon and nutmeg, then baked to golden perfection with a buttery crumble topping that adds an irresistible 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)
- 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
Crumb Topping
- 1 tablespoon salted butter, melted
- ¼ 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 bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, salt, and ground nutmeg. Make a well in the center of the dry mixture.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, beat together whole milk, canola oil, eggs, and vanilla extract using a fork or whisk until blended.
- Mix Batter: Pour the wet ingredients into the well of the dry ingredients. Gently stir with a rubber spatula until fully incorporated with minimal lumps, scraping the sides and bottom to ensure even mixing.
- Rest Batter: Cover the batter and let it rest for 15 minutes to allow the ingredients to hydrate and the flavors to meld.
- 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 microwave-safe bowl, melt the salted butter. Stir in light brown sugar, bread flour, ground cinnamon, and vanilla extract until a cinnamon sugar paste forms.
- Fill Muffin Cups: Divide the rested batter evenly among the 12 muffin cups, filling nearly to the top.
- Add Crumb Topping: Sprinkle the cinnamon sugar crumble over the tops of the muffin batter, taking care not to let it touch the edges of the liners to avoid melting onto the pan and creating a mess.
- Bake Muffins: Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and bake for an additional 17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow the muffins to cool for several minutes in the pan, then transfer them to a wire rack to cool completely before serving.
Notes
- If making mini muffins, bake for 5 minutes at 400°F and then 7 minutes at 350°F.
- For a lighter texture, substitute ¼ cup canola oil with ½ cup vanilla skyr (125g).
- Ensure not to let the crumb topping touch the edges of the liners to prevent it from melting and sticking to the pan.
- Resting the batter helps improve texture and flavor before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
