These cinnamon muffins are soft, tender, and packed with warm spice, topped with a buttery, crunchy crumble that adds the perfect contrast. They’re a classic American-style bakery muffin, easy to make for breakfast or brunch, and the double hit of cinnamon in the batter and the topping makes them truly irresistible. This recipe yields a dozen generous muffins with a golden, slightly crisp top and a moist, fluffy interior.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) salt
- 1 large egg (50 g), at room temperature
- ¾ cup (180 ml) buttermilk, at room temperature
- ½ cup (120 ml) vegetable oil (or melted coconut oil)
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (100 g) packed brown sugar (for crumble)
- ½ cup (60 g) all-purpose flour (for crumble)
- 1 teaspoon (2 g) ground cinnamon (for crumble)
- 4 tablespoons (60 g) cold unsalted butter, cut into small cubes (for crumble)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or cooking spray.
- Make the crumble topping: In a medium bowl, stir together the brown sugar, ½ cup (60 g) flour, and 1 teaspoon cinnamon. Add the cold butter cubes and use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Set aside in the refrigerator while you make the batter.
- In a large bowl, whisk together the 2 cups (250 g) flour, granulated sugar, 1 tablespoon cinnamon, baking powder, baking soda, and salt. Make a well in the center.
- In a separate bowl or large liquid measuring cup, whisk the egg, buttermilk, oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until no dry streaks remain. Do not overmix; the batter should be slightly lumpy. Overmixing will make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. A cookie scoop or a ¼-cup measure works well.
- Sprinkle the crumble topping generously over each muffin, pressing it gently into the batter so it adheres.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Buttermilk substitute: If you don’t have buttermilk, make a quick version by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup (180 ml) of regular milk. Let it sit for 5 minutes until it thickens slightly. This mimics the acidity that helps the muffins rise and stay tender.
- Don’t overmix: Stir the batter until the flour is just incorporated. A few lumps are fine. Overmixing develops gluten, which leads to dense, rubbery muffins instead of light and fluffy ones.
- Room temperature ingredients: Using room-temperature egg and buttermilk ensures they blend evenly into the batter, creating a smoother texture. Cold ingredients can make the batter seize and result in uneven baking.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
Serving Suggestions
Serve these cinnamon muffins warm with a pat of butter and a drizzle of honey or maple syrup. They pair beautifully with a hot cup of coffee, chai tea, or a glass of cold milk. For a more indulgent breakfast, split a muffin and toast it lightly, then spread with cream cheese or apple butter. They also make a great addition to a brunch spread alongside fresh fruit and scrambled eggs.
Variations
- Apple Cinnamon: Fold 1 cup (about 150 g) of finely diced peeled apple (such as Granny Smith or Honeycrisp) into the batter before baking. The apples add moisture and a gentle sweetness.
- Streusel with Nuts: Add ½ cup (60 g) of chopped pecans or walnuts to the crumble topping for extra crunch and a nutty flavor.
- Spiced Muffins: Add ¼ teaspoon of ground nutmeg and ¼ teaspoon of ground ginger to the dry ingredients for a more complex spice profile.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but they will still be delicious.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. To keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, microwave a muffin for 15–20 seconds, or warm them in a 300°F (150°C) oven for 5–7 minutes to restore the crisp crumble. If reheating from frozen, let them thaw at room temperature for an hour or microwave directly for 30–40 seconds.
Frequently Asked Questions
Can I use regular milk instead of buttermilk? Yes, you can use regular milk, but the muffins will be slightly less tender and may not rise as much. Buttermilk’s acidity reacts with the baking soda to create extra lift and a softer crumb. If using regular milk, add 1 teaspoon of lemon juice or vinegar to mimic the effect.
Why did my muffins sink in the middle? This usually happens when the batter is overmixed or the oven temperature is too low. Overmixing develops gluten, which can make the muffins rise unevenly and then collapse. Also, make sure your oven is fully preheated; an oven that’s too cool can cause the muffins to rise slowly and then fall.
Can I make the batter ahead of time? It’s best to bake the muffins immediately after mixing. The leavening agents start working as soon as they’re moistened, so letting the batter sit will result in flat, dense muffins. You can, however, make the crumble topping ahead and store it in the refrigerator for up to 3 days.
How do I get a crunchy crumble topping? The key is to use cold butter and not overwork the crumble. You want pea-sized butter chunks. Also, bake the muffins at a high enough temperature (375°F/190°C) so the topping crisps up before the muffin is overdone. If the topping starts to brown too quickly, you can tent the muffins loosely with foil.
Can I use a muffin top pan instead? Yes, a muffin top pan works great. You’ll get crispy edges and a higher crumble-to-muffin ratio. Adjust the baking time to about 12–15 minutes, or until golden brown.
Can I reduce the sugar? You can reduce the granulated sugar to ¾ cup (150 g) without drastically affecting the texture, but the muffins will be less sweet. The crumble topping also contains sugar, so you can reduce that to ⅓ cup (65 g) if you prefer.
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