Cinnamon Muffins

These cinnamon muffins are so easy to prepare and have an irresistible streusel topping. These moist and flavourful cinnamon crumb muffins are a must-try!

These Cinnamon Muffins are to die for! Perfect for morning or afternoon tea, they come together very quickly and use only simple ingredients.

I adore cinnamon as an ingredient, and have quite a few recipes where it is the star, including my puff pastry cinnamon rolls and my cinnamon sugar popcorn.

Cinnamon is once again a star in this muffins, and is included in both the muffin and the crumb topping. The muffin is so moist and flavourful, while the streusel crumb adds a lovely crunch.

INGREDIENTS

Here's what you'll need to make these irresistible cinnamon muffins (measurements listed in the full recipe at the bottom of this post)...

Muffins:

• Butter
• Caster Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe.  See this super helpful guide "what is caster sugar" guide for more information.
• Vanilla
• Milk
• Egg
• Self Raising Flour
• Cinnamon
• Salt

Crumb Topping:

• Brown Sugar
• White Sugar
• Cinnamon
• Salt
• Plain / All Purpose Flour
• Butter

INSTRUCTIONS

Preheat the oven to 180C / 350F and grease a 12-hole muffin tray.

To make the crumb topping, add the sugar, cinnamon, salt and flour in a bowl and mix to combine.

Next add butter and mix together until it forms a similar consistency to wet sand. Set aside.

Mix butter and sugar together.

Add egg, milk and vanilla and mix well to combine. Next, add flour, cinnamon and salt and mix until just combined.

Spoon mixture into the muffin tray, filling almost to the top of each cup.

Sprinkle the crumb topping over the mixture.

Bake for 20-25 minutes, or until a skewer comes out clean. Leave in the pan for 5 minutes, then move to a wire rack to cool completely.

TOP TIPS

• Store these muffins in an airtight container lined with paper towel for a few days at room temperature. You can also freeze either individually wrapped or in an airtight container.
• Have crumb mixture left? Pop it in an airtight jar and store it in the freezer for an easy on-demand topping for a simple fruit crisp or another batch of muffins.

MORE BAKING RECIPES

• Flourless Orange and Almond Cakes
• Easy Apple Cake
• Apple Crumble Muffins
• No Bake Marble Cheesecake
• White Chocolate Mud Cupcakes
• Easy Banana Cake

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below! 

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