Cinnamon Muffins with Crunch Topping
These cinnamon muffins with a crunchy oat topping are easy to make, perfect for breakfast or snacks, and budget-friendly, made from simple pantry staples.
Ingredients
Main Ingredients
- 2 cups all-purpose flour The backbone of the muffin.
- 1 cup granulated sugar For sweetness without heaviness.
- 2 tsp baking powder Helps the muffins rise.
- 1/2 tsp baking soda Works with buttermilk for a tender crumb.
- 1/2 tsp salt Balances the sweetness.
- 1 tsp ground cinnamon Key flavor for the muffins.
- 1/2 cup unsalted butter, melted Adds richness.
- 1 cup buttermilk For tang and moisture; substitute if needed.
- 2 large eggs Provide structure.
- 1 tsp vanilla extract Essential for flavor.
Crunch Topping
- 1/2 cup brown sugar Adds caramel notes.
- 1/4 cup flour Binds the topping.
- 1/2 cup rolled oats Crispy texture.
- 1/2 tsp ground cinnamon Echoes the spice from the muffins.
- 1/4 cup unsalted butter, melted Binds the crumble.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold until just combined.
Making the Topping
- In a small bowl, mix together brown sugar, flour, rolled oats, ground cinnamon, and melted butter until crumbly.
Baking
- Fill each muffin cup about 2/3 full with the muffin batter and sprinkle the topping generously on each.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, don’t overmix the batter, and use rolled oats for crunch. Muffins can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 130mgFiber: 1gSugar: 12g
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