Fluffy, cinnamon-infused muffins, finished with buttery streusel for a delightful, crunchy treat.
# What You'll Need:
→ Muffin Base
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 3/4 cup buttermilk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1/2 cup unsalted butter, melted
→ Cinnamon Crunch Topping
12 - 1/2 cup light brown sugar, packed
13 - 1/3 cup all-purpose flour
14 - 1 teaspoon ground cinnamon
15 - 1/4 cup unsalted butter, softened
16 - 1/2 cup chopped pecans (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In another bowl, whisk eggs, buttermilk, vegetable oil, vanilla extract, and melted butter until smooth and fully incorporated.
04 - Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined to prevent overmixing.
05 - Divide the batter evenly among muffin cups, filling each about three-quarters full.
06 - In a small bowl, mix brown sugar, flour, cinnamon, softened butter, and pecans (if using) together with a fork until crumbs form.
07 - Generously sprinkle the cinnamon crunch topping over each muffin before baking.
08 - Place the muffin tin in the oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
