This batch of cinnamon muffins with a crunchy crumb topping has been a weekend ritual in my kitchen for years. I first developed this particular balance of tender muffin and caramelized crumble on a rainy Saturday morning when I wanted something comforting but still quick to pull together. The muffins bake up with a soft, slightly dense crumb—thanks to bread flour—and a warm cinnamon aroma that fills the house. Every time I bring a tray to the table my family gravitates toward the ones with the deepest golden tops; those little pockets of browned sugar and butter are irresistible.

I remember testing the recipe by swapping different cinnamons and oils; the result that stuck uses a robust Saigon or Vietnamese cinnamon for a bolder, almost clove-like warmth. The crumb topping creates a delicate crackle that contrasts the plush muffin interior. These are the kind of muffins that pair beautifully with morning coffee or an afternoon tea and travel well for picnics. Because the batter rests briefly, the flour hydrates and the texture becomes more even—an easy trick I learned from a baker friend that turns a good muffin into a great one.

Ingredients

• Bread flour (2 1/4 cups): Bread flour gives these muffins the lift and chew that keeps them from collapsing under the crunchy topping. I use King Arthur or another unbleached bread flour when I want a slightly heartier crumb.
• Light brown sugar (1 cup packed): The molasses in light brown sugar adds moisture and depth; pack it firmly into the cup for consistent sweetness. For a richer flavor, try dark brown sugar.
• Powdered milk (2 tablespoons): Adds a subtle dairy richness and helps the crumb brown evenly; instant powdered milk works fine and is easy to measure.
• Baking powder (2 teaspoons): Provides lift; make sure it’s fresh for the best rise and an even crumb.
• Ground cinnamon (2 teaspoons): I prefer Saigon or Vietnamese cinnamon for its bold, sweet-spicy character that stands up to baking heat.
• Fine salt (3/4 teaspoon): Balances sweetness—use 1 teaspoon kosher salt if that’s what you have on hand.
• Ground nutmeg (1/4 teaspoon): A whisper of nutmeg enhances the cinnamon and enriches the aroma.
• Whole milk (1 cup): Adds fat for a tender crumb; full-fat milk gives the best texture. Buttermilk can be substituted for tang if you prefer.
• Canola or vegetable oil (2/3 cup): Keeps the muffins moist and shelf-stable; neutral oils let the cinnamon shine.
• Large eggs (2): Build structure and add richness—room temperature eggs incorporate more smoothly.
• Vanilla extract (1 tablespoon): Rounds out the spices and deepens the sweetness.
• For the crumb topping: Salted butter (1 tablespoon, melted), light brown sugar (1/4 cup packed), bread flour (3 tablespoons), ground cinnamon (2 teaspoons), vanilla extract (1 teaspoon).

Instructions

Combine dry ingredients: In a large bowl whisk together the bread flour, packed light brown sugar, powdered milk, baking powder, ground cinnamon, fine salt, and ground nutmeg until evenly distributed. Use the whisk to break up any brown sugar clumps so the batter mixes smoothly; create a shallow well in the center for the wet ingredients. Whisk wet ingredients: In a separate bowl or a large measuring jug, beat the whole milk, canola oil, eggs, and vanilla extract until homogenous. Let the eggs come to room temperature first if possible—this helps the mixture emulsify and results in a silkier batter. Combine wet and dry: Pour the wet mixture into the well in the dry ingredients and fold gently with a rubber spatula just until combined; small lumps are okay. Avoid overmixing—stop when there are just a few streaks of flour left. Scrape down the sides and the bottom of the bowl to ensure even hydration. Rest the batter: Cover the bowl and let the batter rest at room temperature for 15 minutes. This resting period lets the flour hydrate fully, producing a more even crumb and better rise during baking. Prepare tin and topping: Preheat the oven to 425°F. Line a 12-muffin pan with paper liners. In a small bowl, melt the salted butter and stir in the packed light brown sugar, bread flour, ground cinnamon, and vanilla extract until the mixture forms a cohesive, slightly wet crumble. If the topping seems too wet, add an extra 1/2 tablespoon flour; if too dry, a drop of melted butter will bring it together. Portion the batter: After the rest, divide the batter evenly among the 12 liners, filling nearly to the top—this creates a generous dome and gives the crumb something to cling to. Add the crumb: Evenly sprinkle the cinnamon sugar crumb topping over each muffin, keeping the topping away from the paper liner edges so it can caramelize on the surface rather than glue to the paper. Bake: Bake at 425°F for 7 minutes to jump-start the rise, then reduce the oven temperature to 350°F and continue baking for 15–17 minutes until golden and a toothpick inserted into the center comes out clean. The twice-temperature method gives a better dome while still cooking the center through. Cool and serve: Allow muffins to cool in the pan for several minutes, then transfer to a wire rack to cool completely. The crumb topping will crisp as they cool; resist the urge to press down on it while still warm.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to 3 days to preserve the crumb texture. For longer storage, freeze completely cooled muffins in a single layer on a baking sheet until firm, then transfer to a zip-top freezer bag or rigid container for up to 3 months. Reheat from frozen in a 325°F oven for 10–12 minutes to refresh the topping, or microwave for 20–30 seconds for a quicker warm-up (the topping will soften slightly).

Ingredient Substitutions

If you prefer a lighter crumb, substitute all-purpose flour for the bread flour (use 2 1/4 cups all-purpose) though the structure will be a touch less chewy. Swap whole milk for buttermilk for a tangier profile—reduce baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda when using buttermilk to keep lift balanced. Use melted coconut oil for a subtle coconut note (not dairy-free because of milk and eggs), or replace light brown sugar with a combination of granulated sugar and molasses if you only have those on hand: 1 cup granulated + 1 tablespoon molasses.

Serving Suggestions

Serve warm with a pat of butter or a smear of cream cheese for breakfast. For brunch, pair with scrambled eggs, smoked salmon, or a fruit salad. These muffins also work beautifully with coffee drinks like a latte or chai. Garnish with a light dusting of powdered sugar, a drizzle of caramel sauce, or a few toasted pecans for extra crunch when serving to guests.

Cultural Background

Muffins are a classic quick-bake tradition in many Western kitchens; the crumb-topped muffin is a cousin to streusel-topped cakes from Central Europe. Using bread flour for structure borrows from European baking practices where higher-protein flours are used to give baked goods a chewier texture. The cinnamon-forward flavor reflects both colonial-era spice trade influences and modern American breakfast preferences for warm, sweet spice.

Seasonal Adaptations

In autumn, fold in 1/2 cup grated apple or 1/2 cup pumpkin purée and increase cinnamon to 2 1/2 teaspoons for a seasonal twist; reduce milk by 2 tablespoons if adding purée. In summer, fold in 1/2 cup fresh blueberries and replace half the cinnamon in the crumb with lemon zest for brightness. For holiday trays, sprinkle the crumb with chopped toasted nuts or a pinch of ground cardamom for an elevated spice note.

Meal Prep Tips

For meal prep, keep muffins in single-portion containers or reusable silicone muffin cups to transport easily. To freeze ahead for mornings, bake, cool, and freeze on a sheet before packing; reheat in the morning while you make coffee. If preparing batter the night before, mix through the wet-and-dry combine step, cover, refrigerate, and give the batter 10–15 minutes at room temperature before filling tins to take the chill off.

These cinnamon muffins with a crunchy crumb topping are one of those dependable recipes that feel special without being fussy. They reward simple technique—gentle mixing, a short rest, and a smart bake schedule—with great texture and memorable flavor. I hope they find a place on your breakfast table as they have on mine.