Description
Deliciously soft and fluffy cinnamon muffins topped with a crunchy cinnamon crumb topping.
Ingredients
Scale
- 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 (for crumb topping)
- 3 tablespoons bread flour (for crumb topping)
- 2 teaspoons ground cinnamon (for crumb topping)
- 1 teaspoon vanilla extract (for crumb topping)
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 a more intense cinnamon flavor, use Saigon cinnamon.
- Make sure not to over-mix the batter to keep the muffins fluffy.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg