These Cinnamon Crumb Muffins are soft and tender with a delicious cinnamon crumb topping. They're easy to make and can be ready in about 30 minutes, making them the perfect breakfast option!
These muffins are so simple. You'll make the cinnamon crumb topping first and let that chill in the fridge while you work on that muffin batter. Once assemble and bake them for about 5 minutes at 400º F before turning it down to 350º F for another 15 minutes.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Combine the sugars, flour, cinnamon, salt, and butter for the topping in a small bowl. Mix together with your hands, gently massaging the dry ingredients into the butter.
Continue to mix until the butter is in pea sized pieces or slightly larger. Chill until ready to use.
Preheat oven to 400º F. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon and set aside.
In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the sugars and butter together on medium speed until light and fluffy.
Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
Add the sour cream and mix just until combined. Scrape down the sides of the bowl. Add the flour mixture and mix just until combined.
Scoop the batter into 12 muffin liners, so that each liner is about ¾ full. Sprinkle the streusel evenly on top of each muffin so that all of the batter is covered.
Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 14-15 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
PrintCinnamon Crumb Muffins
These Cinnamon Crumb Muffins are soft and tender with a delicious cinnamon crumb topping. They're easy to make and can be ready in about 30 minutes, making them the perfect breakfast option!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
Ingredients
Streusel Topping
- 66 grams (⅓ cup) sugar
- 71 grams (⅓ cup) light brown sugar
- 180 grams (1 ½ cups) flour
- 1 ½ tsp cinnamon
- ¼ tsp salt
- 4 oz (½ cup) unsalted butter, melted
Cinnamon Crumb Muffins
- 180 grams (1 ½ cups) flour
- 1 ¾ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp cinnamon
- 148 grams (¾ cup) sugar
- 53 grams (¼ cup) light brown sugar
- 4 oz (½ cup) unsalted butter, softened
- 2 eggs
- 113 grams (½ cup) sour cream
Instructions
Streusel Topping
- Combine the sugars, flour, cinnamon, salt, and butter for the topping in a small bowl.
- Mix together with your hands, gently massaging the dry ingredients into the butter.
- Continue to mix until the butter is in pea sized pieces or slightly larger.
- Chill until ready to use.
Cinnamon Crumb Muffins
- Preheat oven to 400º F.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon and set aside.
- In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the sugars and butter together on medium speed until light and fluffy.
- Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
- Add the sour cream and mix just until combined. Scrape down the sides of the bowl.
- Add the flour mixture and mix just until combined.
- Scoop the batter into 12 muffin liners, so that each liner is about ¾ full. Sprinkle the streusel evenly on top of each muffin so that all of the batter is covered.
- Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 14-15 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Notes
- These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
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