Irresistible Cinnamon Crunch Muffins in Just 40 Minutes
Easy bakery-style cinnamon muffins with a crunchy topping, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons cold butter, cubed
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, milk, and vanilla.
- Gently fold the wet ingredients into the dry until just combined.
- In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
- Divide batter evenly into liners, filling about 3/4 full.
- Sprinkle a thick layer of cinnamon crunch topping over each muffin.
- Bake for 18–22 minutes until tops are golden brown and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- Do not overmix the batter to keep muffins soft.
- Use cold butter for the best crumb topping texture.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg