Pin It Tender, fluffy muffins inspired by the classic Texas sheet cake, swirled with cinnamon and topped with a buttery, crunchy streusel. These Cinnamon Crunch Texas Sheet Muffins make every bite perfectly sweet and cozy.
I first tested these muffins for a Sunday brunch and was amazed at how quickly they disappeared. My family especially loved the crunchy topping paired with the tender cake beneath.
Ingredients
- All-purpose flour: 2 cups (250 g) for structure and lightness
- Granulated sugar: 1 cup (200 g) adds sweetness to the muffins
- Baking powder: 2 tsp for rise
- Baking soda: 1/2 tsp helps muffins lift
- Salt: 1/2 tsp to balance flavors
- Ground cinnamon: 1 tsp for signature warmth
- Eggs: 2 large, for richness and binding
- Buttermilk: 3/4 cup (180 ml) for moist texture
- Vegetable oil: 1/2 cup (120 ml) keeps muffins tender
- Vanilla extract: 2 tsp for flavor
- Unsalted butter (melted): 1/2 cup (120 ml) added richness
- Light brown sugar (topping): 1/2 cup (100 g) creates crunch
- All-purpose flour (topping): 1/3 cup (45 g) for texture
- Ground cinnamon (topping): 1 tsp extra spice
- Unsalted butter (softened, topping): 1/4 cup (60 g) for buttery crumb
- Pecans, chopped (optional): 1/2 cup (45 g) for nutty crunch
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients:
- In another bowl, whisk eggs, buttermilk, vegetable oil, vanilla extract, and melted butter until smooth.
- Combine batter:
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Fill muffin cups:
- Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
- Make cinnamon crunch topping:
- In a small bowl, mix brown sugar, flour, cinnamon, softened butter, and pecans (if using) with a fork until mixture resembles coarse crumbs.
- Top and bake:
- Sprinkle cinnamon crunch topping generously over each muffin. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins:
- Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
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My kids always request these muffins for their sleepover breakfasts. Watching everyone gather around the kitchen with a warm muffin in hand is my favorite kind of morning.
Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, fork, and wire rack are needed for this recipe.
Allergen Information
This recipe contains wheat, eggs, milk, and tree nuts if using pecans. Double-check labels when substituting ingredients for allergies.
Nutritional Information
Each muffin contains approx. 320 calories, 16 g total fat, 41 g carbohydrates, and 4 g protein.
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Enjoy these muffins with your favorite hot drink for a comforting treat, any time of day. Their cinnamon crunch will keep you coming back for more!
Recipe Questions & Answers
- → What gives the topping its crunch?
The combination of brown sugar, cinnamon, soft butter, flour, and pecans creates a crispy, buttery crumb on top of each muffin.
- → Can I use nuts other than pecans?
Yes, walnuts or even almonds can be substituted for pecans, or you can omit nuts entirely for a nut-free option.
- → How do I prevent dry muffins?
Mix the wet and dry ingredients gently and avoid over-mixing; this keeps the muffins tender and fluffy.
- → Is buttermilk essential or can I substitute?
Buttermilk adds moisture and tenderness, but you can use plain yogurt or add vinegar to regular milk as an alternative.
- → Can these muffins be made in advance?
Absolutely! Store cooled muffins in an airtight container for up to three days, or freeze for longer storage.
- → How do I know when the muffins are baked?
A toothpick inserted into the center should come out clean; this indicates they are cooked through and ready.