Introduction to Cinnamon Muffins Crunch Topping
Do you ever find yourself juggling a million things at once but craving something delicious? I totally get it! That’s why I adore these Cinnamon Muffins Crunch Topping. They’re not just muffins; they’re fluffy bites of happiness topped with a delightful, crunchy cinnamon crumble. Perfect for busy mornings or whenever you need a little pick-me-up! This recipe is all about ease and flavor, making it the ideal treat for family gatherings or a cozy afternoon snack. Trust me, your loved ones will be raving about these fluffy delights!
Why You’ll Love This Cinnamon Muffins Crunch Topping
These Cinnamon Muffins Crunch Topping are a game-changer for busy moms! Not only are they super easy to whip up, but the flavor is out of this world. In just under 50 minutes, you’ll have a dozen heavenly muffins ready to share. The warm spices will wrap you in a cozy embrace, making every bite feel like a hug from your kitchen. What’s not to love?
Ingredients for Cinnamon Muffins Crunch Topping
Gathering the right ingredients is half the fun of baking these delightful Cinnamon Muffins Crunch Topping! Here’s what you’ll need:
- Bread Flour: Provides structure and fluffiness. I always opt for bread flour for a light texture.
- Light Brown Sugar: Adds sweetness and moisture, plus that wonderful caramel flavor. You can swap it with granulated sugar if needed.
- Powdered Milk: Boosts creaminess without extra liquid. You can totally skip this, but it really enhances the muffins!
- Baking Powder: The secret to a nice rise. Always check the expiration date for best results!
- Ground Cinnamon: The star of the show! I love using Saigon cinnamon for its warm, bold flavor.
- Fine Salt: Balances sweetness. I use kosher salt, but any fine salt will do.
- Ground Nutmeg: A pinch of this spice adds warmth. It’s like a cozy blanket on a chilly day!
- Whole Milk: For rich flavor and moisture. You can also use almond or oat milk if you prefer dairy-free.
- Canola or Vegetable Oil: Keeps the muffins moist. I usually go with canola for its neutral flavor.
- Large Eggs: Provides structure and lifts the muffins. Make sure they’re at room temperature!
- Vanilla Extract: A splash of this enhances all the flavors beautifully.
- Salted Butter: Used for the crunch topping; the saltiness complements the sweetness perfectly.
- Crunch Topping Ingredients: Additional light brown sugar, bread flour, ground cinnamon, and vanilla extract create a delightful crunch. You can mix it up with nuts or oats for extra texture!
For exact quantities, check the bottom of the article where you can find the printable version of the recipe!
How to Make Cinnamon Muffins Crunch Topping
Step 1: Prepare the Dry Ingredients
Let’s kick things off by whisking together our dry ingredients. In a large bowl, combine the bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, fine salt, and ground nutmeg. Make sure they’re well mixed. This step is crucial! I like to create a little well in the center. It’s where magic happens when you combine the wet ingredients later. Don’t rush; take your time to ensure everything is evenly distributed!
Step 2: Mix Wet Ingredients
Now, let’s blend our wet ingredients! In a separate bowl or large measuring jug, combine the whole milk, canola oil, eggs, and vanilla extract. Whisk them together until fully incorporated. The goal here is a smooth, cohesive mix. Think of it as creating the base for your muffins. You want every drop of flavor to shine through. Once it’s all combined, you’re ready for the next delicious step!
Step 3: Combine Wet and Dry Mixtures
It’s time to bring the wet and dry mixtures together! Carefully pour the wet mixture into the well you created in the dry ingredients. With a rubber spatula, gently fold everything together. Be cautious not to overmix; it’s totally fine to leave some small lumps. Overmixing can lead to tough muffins! You want a delightful lightness to them. Keep it gentle, and soon enough, we’ll be on our way to muffin heaven!
Step 4: Let the Batter Rest
Here’s a little secret for maximum fluffiness: let the batter sit for about 15 minutes. This resting period hydrates the flour, resulting in a better texture and enhanced flavor. It’s like letting your dough take a breather! During this time, it absorbs moisture fully, which will make for fluffy Cinnamon Muffins. Trust me, this little wait will be worth it!
Step 5: Preheat the Oven and Prepare Muffin Pan
Let’s build anticipation by preheating our oven to 220°C. While it warms up, line your 12-cup muffin pan with paper liners. This step makes it easier to remove those beauties later. Plus, no one enjoys a muffin stuck to the pan! Get your muffin tins and take a moment to admire your work. Soon, delightful cinnamon aromas will fill your kitchen!
Step 6: Make the Crunch Topping
Now, let’s whip up our crunchy cinnamon topping. In a small bowl, melt salted butter. Once melted, mix in light brown sugar, bread flour, ground cinnamon, and a splash of vanilla extract. Stir until a cohesive crumb forms. It should resemble moist, sandy clumps. I love this step because it instantly elevates our muffins. They’ll come out of the oven with a crunchy crown, adding extra charm!
Step 7: Fill Muffin Wells and Top
Time to fill those muffin wells! Once the batter has rested, divide it evenly among the prepared muffin cups. Fill them nearly to the top, leaving a bit of room for rising. Now comes the fun part—sprinkle the crunchy topping evenly over the batter. Be sure to avoid the edges of the liner; we want that topping to bake perfectly! This step guarantees a fabulous crunch that beautifully contrasts with the fluffy muffin beneath.
Step 8: Bake to Perfection
Place your muffin pan in the oven and bake for 7 minutes at 220°C. After that, lower the oven temperature to 175°C and continue baking for an additional 15 to 17 minutes. Check for doneness by inserting a toothpick in the center of a muffin. It should come out clean. Watching those muffins rise and turn golden is delightful. Your kitchen will soon be filled with mouthwatering cinnamon aromas!
Step 9: Cool and Serve
Once baked, let your muffins cool in the pan for several minutes. This cooling period is vital for the best texture and ease of removal. After that, carefully transfer them to a wire rack to cool completely. Patience is key here! Letting them cool allows flavors to settle, making your muffins utterly divine when served. Enjoy these treats with a cup of coffee or tea, and watch everyone fall in love!
Tips for Success
- Use room temperature ingredients for better mixing and fluffiness.
- Don’t overmix the batter; small lumps are perfectly fine!
- For an extra flavor boost, try using Saigon cinnamon.
- Let the muffins cool to enhance their texture before serving.
- Feel free to experiment by adding nuts or chocolate chips for variety!
Equipment Needed
- Muffin Pan: A standard 12-cup muffin pan works wonders. If you don’t have one, use silicone molds for easy release!
- Mixing Bowls: A large mixing bowl for dry ingredients and a medium one for wet. Any deep bowls will do.
- Whisk: Use a whisk for blending ingredients. A fork can work in a pinch!
- Rubber Spatula: Great for folding and scraping the sides of the bowls. A wooden spoon can substitute.
Variations
- Apple Cinnamon Muffins: Fold in some diced apples for a sweet, fruity twist!
- Gluten-Free Option: Substitute bread flour with a 1:1 gluten-free baking mix for a gluten-free version.
- Nut Lovers: Add chopped walnuts or pecans into the batter for a delicious crunch.
- Dairy-Free Delight: Use almond milk and coconut oil instead of whole milk and canola oil.
- Chocolate Chip Surprise: Stir in semi-sweet or dark chocolate chips for a decadent treat!
Serving Suggestions
- With Coffee: These muffins pair beautifully with a hot cup of coffee for a delightful morning boost.
- Tea Time: Enjoy them alongside your favorite herbal tea for a cozy afternoon snack.
- Presentation: Dust with powdered sugar for an elegant touch before serving.
- Fresh Fruit: Serve with sliced apples or berries for a fresh contrast.
FAQs about Cinnamon Muffins Crunch Topping
Can I freeze the Cinnamon Muffins Crunch Topping?
Absolutely! These muffins freeze wonderfully. Let them cool completely, then place them in an airtight container or freezer bag. They can be stored for up to three months. Just thaw at room temperature, or pop them in the microwave for a quick warm-up!
What can I use instead of bread flour?
If you don’t have bread flour, all-purpose flour can work in a pinch. However, the texture may be slightly less fluffy. A mix of all-purpose flour and a little cornstarch can give a closer result to bread flour.
How do I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for about 2-3 days. If you prefer them warm, pop them in the microwave for a few seconds before enjoying!
Can I add extra spices to this recipe?
Absolutely! Feel free to experiment with spices like ginger or allspice for a unique flavor profile. Just a pinch can elevate your muffins even more!
What’s the best way to check if my muffins are done?
The best way is to stick a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they’re ready! If there’s wet batter, give them a few more minutes. Happy baking!
Final Thoughts
Baking these Cinnamon Muffins Crunch Topping is more than just a recipe; it’s an experience filled with warmth and joy. The delightful aroma wafting through your kitchen will wrap you in a comforting hug, igniting fond memories of cozy family gatherings. Each bite is a perfect blend of fluffy texture and crunchy sweetness, instantly lifting spirits. Whether it’s a busy morning or a leisurely afternoon, these muffins are a treat that brings smiles all around. So, roll up your sleeves and dive into this culinary adventure—your taste buds will thank you! Happy baking!
Print
Cinnamon Muffins Crunch Topping
- Total Time: 47 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously fluffy cinnamon muffins topped with a crunchy cinnamon crumble for a perfect treat any time of the day.
Ingredients
- 260 g bread flour, spooned and leveled
- 200 g light brown sugar, packed
- 2 tablespoons powdered milk
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon, preferably Saigon or Vietnamese
- 0.75 teaspoon fine salt or 1 teaspoon kosher salt
- 0.25 teaspoon ground nutmeg
- 240 ml whole milk
- 160 ml canola oil or vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon salted butter, melted
- 50 g light brown sugar, packed
- 3 tablespoons bread flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- 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.
- In a separate bowl or large measuring jug, beat together whole milk, oil, eggs, and vanilla extract until fully blended.
- Pour wet mixture into the dry ingredient well. Gently mix with a rubber spatula just until combined, leaving some small lumps. Scrape down bowl sides and bottom as needed.
- Cover the bowl and let the batter sit at room temperature for 15 minutes to hydrate the flour.
- Preheat the oven to 220°C. Line a 12-cup muffin pan with paper liners and set aside.
- In a small bowl, melt salted butter. Stir in light brown sugar, bread flour, ground cinnamon, and vanilla extract until a cohesive crumb forms.
- After resting, divide the batter evenly among the prepared muffin wells, filling each nearly to the top.
- Sprinkle cinnamon crumb topping evenly over the muffin batter, avoiding contact with liner edges.
- Bake for 7 minutes at 220°C, then lower the temperature to 175°C and continue baking for 15 to 17 minutes until golden and a toothpick inserted in the center emerges clean.
- Allow muffins to cool in the pan for several minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For best results, use high-quality cinnamon for the best flavor.
- Ensure all ingredients are at room temperature before starting.
- Feel free to add nuts or chocolate chips for extra texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
