Cinnamon Crumb Cake Muffins Recipe – Easy Homemade Breakfast Treat

There’s something special about a muffin with a billowy top and a moist, tender crumb. These cinnamon crumb cake muffins are the perfect blend of a classic coffee cake and a portable breakfast treat. With a sweet cinnamon streusel topping and a soft, buttery interior, they’re ideal for busy mornings, lunchbox surprises or a late-night snack.

Unlike many desserts, muffins are versatile enough to enjoy any time of day. This recipe is simple to make and requires no special equipment. Just mix, top with crumb and bake for a batch of irresistible muffins that will fill your kitchen with a warm, cinnamon aroma.

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Ingredients

4 unit Cinnamon Crumb Cake MuffinView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon.
3. In a separate bowl, combine buttermilk, melted butter, eggs and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. For the crumb topping, mix flour, brown sugar, cinnamon and cold butter cubes until crumbly.
6. Fill each muffin cup halfway with batter, then sprinkle a layer of crumb topping. Add remaining batter and top with more crumb topping.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

FAQ

Can I freeze these muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave.

Can I substitute buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I keep the crumb topping from sinking?

To prevent the crumb topping from sinking, make sure your butter is cold and the topping is well-chilled before adding it to the batter. Also, don’t overfill the muffin cups.