Name: Cinnamon Muffins with Crunch Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 260 g bread flour; 200 g light brown sugar; 2 tablespoons powdered milk; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 0.75 teaspoon fine salt or 1 teaspoon kosher salt; 0.25 teaspoon ground nutmeg; 240 ml whole milk; 160 ml canola or vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon salted butter, melted; 50 g light brown sugar (for crumb topping); 3 tablespoons bread flour (for crumb topping); 2 teaspoons ground cinnamon (for crumb topping); 1 teaspoon vanilla extract (for crumb topping)

Description

Delicious cinnamon muffins topped with a crunchy layer, perfect for breakfast or as a sweet snack.

Ingredients

Scale

260 g bread flour
200 g light brown sugar
2 tablespoons powdered milk
2 teaspoons baking powder
2 teaspoons ground cinnamon
0.75 teaspoon fine salt or 1 teaspoon kosher salt
0.25 teaspoon ground nutmeg
240 ml whole milk
160 ml canola or vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 tablespoon salted butter, melted
50 g light brown sugar (for crumb topping)
3 tablespoons bread flour (for crumb topping)
2 teaspoons ground cinnamon (for crumb topping)
1 teaspoon vanilla extract (for crumb topping)

Cook Mode Prevent your screen from going dark

Instructions

Mix dry ingredients: In a large bowl, whisk together the bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, salt, and ground nutmeg.
Prepare wet ingredients: In a separate bowl, beat together the whole milk, canola oil, eggs, and vanilla extract until blended.
Combine mixtures: Pour the wet mixture into the dry ingredients and gently mix with a rubber spatula until just combined.
Rest the batter: Cover the bowl and let the batter sit for 15 minutes.
Preheat oven: While the batter rests, preheat your oven to 220°C (425°F) and line a muffin pan with paper liners.
Prepare crumb topping: In a small bowl, melt the salted butter and combine it with light brown sugar, bread flour, ground cinnamon, and vanilla extract until crumbly.
Fill muffin wells: Divide the batter evenly among muffin cups, filling them nearly to the top.
Add topping: Sprinkle the crumb topping generously over the batter.
Bake: Bake for 7 minutes at 220°C, then reduce temperature to 175°C (350°F) and bake for another 15-17 minutes.
Cool and serve: Let the muffins cool before transferring to a wire rack.

Notes

For a dairy-free version, substitute whole milk with almond or oat milk. You can also use all-purpose flour instead of bread flour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 16g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg