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Cinnamon Crumb Cake Muffins

The ultimate cinnamon crumb cake flavor packed into muffin-sized goodness!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Servings 10 muffins

Ingredients
  

Muffin Base

  • 2 cups all-purpose flour
  • 3/4 cup brown sugar (I prefer dark brown, but light will work)
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 1/4 cup buttermilk, full fat
  • 1/2 cup butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract

Cinnamon Crumb Topping

  • 2/3 cup all-purpose flour
  • 1 cup brown sugar (I prefer dark brown, but light brown will work)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons butter, cold

Cinnamon Swirl

  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon

Instructions
 

Muffin Base

  • Preheat the oven to 375 degrees. Line a muffin tin with 10 liners. 
  • In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. 
  • Pour buttermilk into a measuring cup or small bowl. Add in melted butter, eggs, and vanilla. Whisk until thoroughly combined. 
  • Create a well in the middle of the dry mixture. Slowly pour the wet ingredients into the well of the dry ingredients. Gently incorporate it all together with a whisk. Mix until just combined -- be careful not to over mix. 

Cinnamon Crumb Topping

  • Put the flour, brown sugar, cinnamon, salt, and baking soda in the base of a food processor. Blitz briefly to combine. Add in the butter in 1 tablespoon chunks. Blitz in the food processor until the butter is fully incorporated and the mixture is relatively uniform. The mixture should hold when pressed together. 

Cinnamon Swirl

  • In a small bowl, mix together the sugar and cinnamon. 

Putting it all together...

  • Spoon a heaping tablespoon into the bottom of each muffin liner in the muffin tin. 
  • Spoon a heaping teaspoon of the cinnamon swirl (sugar mixture) in each muffin liner, on top of the batter. 
  • Spoon another heaping tablespoon into each muffin liner. Now, you will have 3 layers in each muffin liner -- batter, sugar mixture, batter. 
  • Finish off each muffin liner with the cinnamon crumb topping. Using clean hands, press a handful of the mixture in your palms, then gently break up the mixture into the muffin liner. This will make little clumps and pieces of the cinnamon crumble mixture. Be generous! Use the topping to your preference (I use the whole mixture). 
  • Bake at 375 degrees for 17-20 minutes, or until a toothpick inserted removes cleanly. 
  • Let the muffins cool at least slightly before enjoying. To keep fresh overnight (or a few nights), wrap each muffin in saran wrap. These will keep for about 2-3 days at room temperature. They can be frozen, but let thaw and come to room temperature (about one day) before enjoying.