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Cinnamon Crumb Muffins

I'm happy to be rejoining the #MuffinMonday bakers after a few months off.  I've been in a bit of a cooking slump overall so I jotted some potential flavors down on slips of paper and let my guys decide.  The winner for January was Cinnamon Crumb Muffins from Taste of Home.

I doubled the recipe because 6 muffins would not last very long around here. I made a few other changes starting with decreasing the amount of espresso powder and increasing the amount of cinnamon in the dry ingredients.

I also added a splash of vanilla into the wet ingredients. The key to the muffin method is to combine the wet into the dry like you're late for an appointment.  I like to use a spatula and almost fold the ingredients together.

I use a large cookie scoop to distribute the batter evenly. This time I used some brightly colored liners but it's really not necessary with the Wilton pan.

I struggle with crumbles, I'm not sure why.  I hate cutting with a pastry blender or two forks so I used my mini food processor.

I used a fork to pick up and sprinkle the crumble on because the heat from my hands was causing it to clump together and flatten.

I got exactly one dozen muffins, which rarely happens because I tend to overfill the cups. The ratio of crumble to muffins was perfect.  You could double (triple?) down on the cinnamon flavor and add some cinnamon chips to the batter as well. 

Just look at the texture! These were fantastic for breakfast, with my morning coffee and as lunchbox treats for my guys. 


Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Cinnamon Crumb Muffins

Cinnamon Crumb Muffins
Yield: 12
Author: Jolene's Recipe Journal


  • 2 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 large eggs, room temperature
  • 2/3 cup milk
  • 1/2 cup butter (1 stick), melted
  • 1 teaspoon vanilla
  • 1 teaspoon instant espresso powder
Crumb Topping
  • 2 tablespoons + 2 teaspoons flour
  • 1 tablespoon + 1 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 4 teaspoons butter


  1. In a small bowl, combine the first 5 ingredients. In another bowl, whisk the egg, milk, butter, vanilla and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  2. For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin.
  3. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
cinnamon, crumb
Muffins, breakfast, snack


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.


Karen said…
Gorgeous texture and crumb topping. I bet these were a huge hit!
Stacy Rushton said…
I always think the crumble is the best part! Love your generous portion of it on top, Jolene!
Unknown said…
Glad your slump is somewhat over...or at least over enough to bake some muffins! I'm glad that I could finally get over my slump least enough to bake some muffins! P.S. These look SO YUMMY!!!
I'm drooling over that topping on these muffins. YUM
Kelster said…
That addition of espresso is interesting. I need to try that. Beautiful crumb topping!
Radha said…
Fabulous! These look and sound the best. I want to have one right now. Bookmarking to try.

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