Description
Delicious homemade Cinnamon Muffins with a crunchy cinnamon sugar topping, perfect for breakfast or a sweet snack. These muffins combine aromatic cinnamon, light brown sugar, and a tender crumb with a buttery crisp topping, baked to golden perfection.
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
- Combine 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, ¾ teaspoon salt, and ¼ teaspoon ground nutmeg. Make a well in the center of the dry ingredients.
- Mix wet ingredients: In a large measuring cup or medium bowl, beat together 1 cup whole milk, ⅔ cup canola oil, 2 large eggs, and 1 tablespoon vanilla extract using a fork or whisk until combined.
- Combine wet and dry: Pour the wet ingredients into the well of the dry ingredients. Mix with a rubber spatula until fully incorporated with minimal lumps, scraping the sides and bottom of the bowl to ensure even mixing.
- Rest the 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 ¼ cup light brown sugar, 3 tablespoons bread flour, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract until a sticky cinnamon sugar paste forms.
- Fill muffin cups: After resting, divide the batter evenly among the 12 muffin wells, filling them almost to the top.
- Add topping: Sprinkle the cinnamon sugar topping evenly over the muffins, avoiding the edges of the liners to prevent melting onto the pan and making cleanup difficult.
- Bake muffins: Bake the muffins at 425°F for 7 minutes. Then reduce the oven temperature to 350°F and bake for an additional 17 minutes until a toothpick inserted in the center comes out clean and the muffins are golden brown on top.
- Cool: Let the muffins 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, then 7 minutes at 350°F.
- For a lighter texture, substitute ¼ cup canola oil with ½ cup vanilla skyr (125g).
- Using Saigon or Vietnamese cinnamon gives a more aromatic and deeper cinnamon flavor.
- Letting the batter rest allows the powdered milk and flours to absorb moisture fully, resulting in a tender crumb.
- Be careful not to let the crumb topping touch the edges of the liners to avoid mess in the baking pan.
Nutrition
- Serving Size: 1 muffin
- Calories: 270 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
