Ingredients
Muffin Batter
- 3 ¾ cups (450g) all purpose flour
- 1 ¾ cups (347g) granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs
- 1 ¼ cup (295ml) buttermilk
- ½ cup (118ml) vegetable oil
- 2 tsp vanilla extract
Cinnamon Sugar Layer
- 3 Tbsp (43g) unsalted butter, melted
- ⅓ cup (71g) brown sugar
- 1 ½ tsp cinnamon
Crumb Topping
- ¾ cup (90g) all purpose flour
- ⅓ cup (71g) brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup (57g) unsalted butter, melted
Glaze (Optional)
- ¼ cup (28g) powdered sugar
- ½ tsp vanilla extract
- 1 tsp milk
Instructions
- Prepare the cinnamon sugar layer: Melt the butter in a small bowl, then stir in the brown sugar and cinnamon until thick and well combined. Set this mixture aside to thicken while preparing the muffin batter.
- Combine dry ingredients: In a mixing bowl, combine the measured flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Stir thoroughly with a spoon and set aside.
- Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract for about 30 seconds until blended.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing gently by hand just until all ingredients are incorporated. The batter will be thick.
- Rest the batter and preheat oven: Cover the batter bowl with a towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 425ºF (220ºC).
- Make the crumb topping: In a separate bowl, combine flour, brown sugar, cinnamon, salt, and melted butter. Use a spatula and your hands to mix and squeeze the mixture until it becomes a sandy, clump-forming crumb.
- Prepare muffin pan: Line a 12-count muffin pan with 6 muffin liners, placing them in every other cup to give muffins room to spread and develop bakery-style domed tops.
- Fill muffin liners: Spoon 2 tablespoons of batter into each liner. Drop 1 teaspoon of the cinnamon sugar layer onto the center of the batter and gently spread it out with your fingers. Add 4-6 tablespoons more batter on top to fill the cups completely.
- Add crumb topping: Crumble the prepared crumb mixture evenly over each muffin, pressing lightly to adhere. Optionally, sprinkle with sanding sugar for extra texture.
- Bake muffins: Place one pan in the center of the oven and bake at 425ºF for 7 minutes. Then reduce oven temperature to 350ºF (175ºC) and bake for an additional 16-20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 15 minutes before removing. Repeat baking with remaining batter, remembering to preheat back to 425ºF before each batch.
- Prepare glaze (optional): In a small bowl, mix powdered sugar, vanilla extract, and milk. Adjust thickness by adding more powdered sugar if needed. Drizzle glaze over cooled muffins.
Notes
- Properly measure flour by spooning into the measuring cup and leveling it off rather than scooping to avoid dense muffins.
- Resting the batter allows the dry ingredients to hydrate, which improves texture and rise.
- Using every other muffin cup allows muffins space to spread for a nice domed top.
- Bake time varies with muffin size; less batter requires shorter baking time.
- Optional sanding sugar adds crunch and a decorative finish to the crumb topping.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
