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overhead shot of muffins on a tin with a pink cloth

Cinnamon Crumb Muffins

Shannon
Moist and fluffy muffins with cinnamon crumb layers and topping
5 from 4 votes
Course Breakfast, Dessert
Cuisine American
Servings 14 muffins

Ingredients
  

Muffins

  • 6 tbsp unsalted butter melted
  • 2 cups flour spoon & leveled
  • 1/2 cup brown sugar lightly packed
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • ¾ cup buttermilk room temperature
  • ¼ cup sour cream room temp
  • 1 egg room temperature
  • 2 tsp vanilla

Crumb Topping

  • 1/3 cup brown sugar tightly packed
  • 1/2 cup flour spoon & leveled
  • 1.5 tsp cinnamon
  • 4 tbsp butter cold & cubed

Instructions
 

  • Using a food processor, add all the ingredients for the topping. Pulse until the mixture is crumbly and resembles wet sand. Set aside.
  • Melt the 6 tbsp of butter used for the muffins. Let cool slightly
  • Preheat your oven to 400º and line a muffin tin with paper liners.
  • Combine the flour, brown sugar, granulated sugar, baking powder, and salt in a medium bowl. Whisk to combine. Set aside.
  • Using a stand mixer with a paddle attachment, beat the melted butter, buttermilk, egg, and vanilla together on medium speed until combined. Pour in the dry ingredients and beat until combined. Scrape down sides as needed.
  • Spoon half of the batter into all the liners. Using your fingers crumble in some of the cinnamon mixture and then top with more batter. Once all the muffins are topped off, use the remaining crumb for the muffin tops. Bake for 20-23 minutes. Muffins will be lightly golden and a toothpick insterted will come out clean.