Description
Cinnamon Muffins with a crunchy topping that adds a delightful twist to a classic recipe.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, granulated sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a separate bowl, mix together the brown sugar, rolled oats, and chopped nuts to create the crunch topping.
- Fill each muffin cup about 2/3 full with the batter and sprinkle the crunch topping generously on top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, increase the sugar by 1/4 cup.
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg