Fluffy, cake-like cinnamon muffins with a rich cinnamon sugar crumble topping. These Cinnamon Crumble Muffins are quick and easy to mix up and are a great snack or breakfast.
If there has been one thing that I’ve craved throughout my pregnancy it’s SWEETS. I’ve loved all baked goods, chocolate, and fruit, and recently I had a real craving for some yummy Cinnamon Crumble Muffins.
I make muffins more than any other baked good – including bread. I just love having muffins around the house for quick breakfasts and grab-and-go snacks.
How many muffins does this recipe make?
This recipe makes 12 large muffins. If you’d prefer small (mini) muffins then you would likely be able to get 24 muffins out of this recipe, though you will need to adjust the baking time as smaller muffins will bake faster.
Can I make this recipe vegan or vegetarian?
Yes, absolutely. You will just need to make appropriate baking substitutions for certain ingredients such as eggs and butter.
Can I add fruit to this recipe?
Yes, absolutely. I’ve added chunks of apple to this recipe a number of times and it’s turned out great. I haven’t tried adding in many other fruit options, but I do think the idea of pear cinnamon crumble muffins sound divine! If you have any other fruit combinations that you think would be delicious, share them in the comment section below!
Cinnamon Crumble Muffins Recipe
Ingredients for the muffins:
- 1.5 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1.5 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1.5 tsp vanilla extract
- 1/3 cup vegetable or canola oil
- 2 large eggs
Ingredients for the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (melted)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
1. Preheat the oven to 375F degrees.
2. Grease the muffin tin well with butter, or line the muffin tin with paper cups and then set aside.
3. Combine Powder Crumble Ingredients: In a large mixing bowl, add the flour, sugar, brown sugar, cinnamon, & salt. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
4. Combine Muffin Ingredients: In a second mixing bowl, add the flour, brown sugar, baking powder, baking soda, cinnamon, & salt.
5. Combine Liquid Muffin Ingredients: In another bowl (medium size), add eggs, milk, oil, and vanilla extract and whisk together until well combined.
6. Combine Powder & Liquid Muffin Ingredients: Now, add the wet muffin ingredients to the dry muffin ingredients and mix them together until combined. I used a wooden spoon to combine the batter, though you can also use a hand-held mixer to speed up the process. The batter will be a bit lumpy and that is normal, do not over-mix to make the batter smooth.
7. Next add the batter to the muffin tin, adding approximately 3/4 of the batter to each cup.
8. Add the crumble to the top of each muffin. You may find the crumble to be a lot to use, but lightly press it into the batter to have bursts of crumble in the muffins as well as on top.
9. Bake the muffins for 18-20 minutes, and then let the muffins cool for 5-10 minutes before serving.
Cinnamon Crumble Muffins Recipe
Fluffy, cake-like cinnamon muffins with a rich cinnamon sugar crumble topping. These Cinnamon Crumble Muffins are quick and easy to mix up and are a great snack or breakfast.
Ingredients
Ingredients for the muffins:
- 1.5 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1.5 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1.5 tsp vanilla extract
- 1/3 cup vegetable or canola oil
- 2 large eggs
Ingredients for the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (melted)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
1. Preheat the oven to 375F degrees.
2. Grease the muffin tin well with butter, or line the muffin tin with paper cups and then set aside.
3. Combine Powder Crumble Ingredients: In a large mixing bowl, add the flour, sugar, brown sugar, cinnamon, & salt. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
4. Combine Muffin Ingredients: In a second mixing bowl, add the flour, brown sugar, baking powder, baking soda, cinnamon, & salt.
5. Combine Liquid Muffin Ingredients: In another bowl (medium size), add eggs, milk, oil, and vanilla extract and whisk together until well combined.
6. Combine Powder & Liquid Muffin Ingredients: Now, add the wet muffin ingredients to the dry muffin ingredients and mix them together until combined. I used a wooden spoon to combine the batter, though you can also use a hand-held mixer to speed up the process. The batter will be a bit lumpy and that is normal, do not over-mix to make the batter smooth.
7. Next add the batter to the muffin tin, adding approximately 3/4 of the batter to each cup.
8. Add the crumble to the top of each muffin. You may find the crumble to be a lot to use, but lightly press it into the batter to have bursts of crumble in the muffins as well as on-top.
9. Bake the muffins for 18-20 minutes, and then let the muffins cool for 5-10 minutes before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 230mgCarbohydrates: 40gFiber: 1gSugar: 19gProtein: 5g
This is an appromiximate nutritional value. Exact values may vary.
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