Description
Delicious cinnamon muffins topped with a crunchy cinnamon sugar crumble, perfect for breakfast or a snack. Made with warm spices and a moist crumb, these muffins are easy to prepare and bake.
Ingredients
Scale
Muffin Batter
- 2 cups bread flour 260g
- 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
- 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. Create a well in the center.
- Mix Wet Ingredients: In a separate bowl or large measuring cup, beat together whole milk, canola oil, eggs, and vanilla extract until combined.
- Combine Batter: Pour wet ingredients into the well of dry ingredients and gently mix with 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 at room temperature to develop flavors and 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 Crumble Topping: Melt salted butter in a small bowl. Stir in light brown sugar, bread flour, ground cinnamon, and vanilla extract until a cinnamon sugar paste forms.
- Fill Muffin Pan: After resting, divide the batter evenly among the 12 muffin cups, filling them almost to the top.
- Add Topping: Sprinkle the cinnamon sugar crumble evenly over the muffin batter tops, avoiding the edges of the liners to prevent melting onto the pan.
- Bake Muffins: Bake at 425°F for 7 minutes. Then reduce oven temperature to 350°F and bake for an additional 17 minutes until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let muffins cool in the pan for several minutes before transferring to a wire rack to cool completely.
Notes
- For mini muffins, bake at 400°F for 5 minutes, then 350°F for 7 minutes.
- You can substitute ¼ cup canola oil with ½ cup vanilla skyr (125g) for a lighter texture.
- Make sure not to let the crumb topping touch the edges of the liners to avoid mess.
- Resting the batter improves fluffiness and texture of the muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
