Description
Bake delicious Cinnamon Muffins for breakfast. Enjoy the sweet flavor, fluffy texture, and crunchy topping everyone loves.
Ingredients
Scale
- 2 cups bread flour (260g), spooned and leveled
- 1 cup light brown sugar (200g), packed
- 2 tablespoons powdered milk
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon (Saigon or Vietnamese preferred)
- 3/4 teaspoon salt or 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk (240mL)
- 2/3 cup canola oil (160mL), or vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
Crumb Topping
- 1 tablespoon salted butter, melted
- 1/4 cup light brown sugar (50g), packed
- 3 tablespoons bread flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together 2 cups bread flour, 1 cup light brown sugar, 2 tablespoons powdered milk, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon ground nutmeg and make a well in the center.
- In a large measuring cup or medium bowl, beat together 1 cup whole milk, 2/3 cup canola oil, 2 large eggs, and 1 tablespoon vanilla extract with a fork or whisk.
- Pour the wet ingredients into the well of the dry ingredients and mix with a rubber spatula until fully incorporated and minimal lumps remain, making sure to scrape the sides and bottom of the bowl.
- Cover the batter and let rest for 15 minutes.
- Preheat the oven to 425 degrees F and line a 12-count muffin pan with liners and set aside.
- Prepare the cinnamon topping by melting 1 tablespoon salted butter in a small bowl in the microwave.
- Stir in 1/4 cup light brown sugar, 3 tablespoons bread flour, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract until a cinnamon sugar paste forms.
- After resting, divide the batter between the 12 muffin wells in the pan, filling them almost to the top.
- Sprinkle the cinnamon sugar mixture over the tops of the muffin batter. Do not let the mixture touch the edges of the liners as it will melt onto the pan and become messy.
- Bake for 7 minutes at 425 degrees F, then REDUCE heat to 350 degrees F and bake for an additional 15 to 17 minutes.
- Allow the muffins to cool in the pan for several minutes before transferring to a wire rack to cool completely.
- If making mini muffins, bake for 5 minutes at 400 degrees and 7 minutes at 350 degrees.
Notes
- For mini muffins, bake for 5 minutes at 400 degrees and 7 minutes at 350 degrees.
Nutrition
- Serving Size: 1 muffin
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A