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

Yield: 12

Author: Jolene's Recipe Journal

Ingredients

• 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

Instructions

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.

Notes

Slightly adapted from: https://www.tasteofhome.com/recipes/cinnamon-crumb-muffins/

Recommended Products:

Oxo Good Grips Large Cookie Scoop

Wilton Perfect Results Muffin Pan

Other recipes you may enjoy:

Breakfast Oatmeal Muffins #MuffinMonday

Cherry Chip Muffins

cinnamon, crumb

Muffins, breakfast, snack

American

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#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.

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• Apple Bran Muffins from Palatable Pastime
• Bran Buds Muffins from A Day in the Life on the Farm
• Cheddar Chili Bean Muffins from Food Lust People Love
• Cinnamon Crumb Muffins from Jolene's Recipe Journal
• Dried Fig and Pineapple Muffins from Karen's Kitchen Stories
• Persian Love Cake Muffins from Magical Ingredients
• Small-Batch Double Chocolate Banana Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice