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Cinnamon Crumb Muffins (Bakery Style)

Tall, moist, and tender muffins crowned with a thick, buttery cinnamon streusel topping, perfect for breakfast or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Crumb Topping
  • 1 cup All-Purpose Flour
  • 0.5 cup Granulated Sugar
  • 0.5 cup Brown Sugar packed
  • 1 tbsp Ground Cinnamon
  • 0.5 cup Unsalted Butter chilled and cubed
Muffin Batter
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 0.5 tsp Salt
  • 0.5 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 2 Eggs large
  • 1 tsp Vanilla Extract
  • 1 cup Buttermilk or milk + 1 tbsp vinegar

Equipment

  • Muffin Tin
  • Paper Liners
  • Mixing bowls
  • Hand mixer or stand mixer

Method
 

  1. Make Topping: Combine flour, sugars, and cinnamon. Cut in cold butter until coarse crumbs form. Chill.
  2. Preheat oven to 400°F (200°C). Line muffin tin with liners.
  3. Whisk together 2 cups flour, baking soda, baking powder, and salt.
  4. Cream softened butter and 1 cup sugar until fluffy. Beat in eggs and vanilla.
  5. Alternately add dry ingredients and buttermilk to wet ingredients, mixing only until just combined (do not overmix).
  6. Fill cups almost to the top. Top generously with chilled crumb mixture, pressing lightly.
  7. Bake for 5 minutes at 400°F (200°C), then reduce heat to 375°F (190°C) and bake for 15-18 minutes more until golden.
  8. Cool 5 minutes in pan, then transfer to a wire rack. Serve warm for the best gooey topping.

Notes

The initial high-heat bake is essential for creating the large, domed muffin tops. Do not overmix the batter to ensure a tender crumb. For extra flavor, sprinkle the tops with cinnamon sugar after cooling.