Cinnamon Crunch Muffins


Cinnamon-Crunch-Muffins-1According to my older brother, I am good at making two things – Homemade Oreos and these muffins :) My sibling’s advice aside, I do have to agree that these muffins are pretty darn delicious, not to mention easy to whip up! Combining cinnamon with your basic muffin batter, what truly makes these muffins is the crumble topping, which is made as you create the actual recipe. I love having one of these big treats as a breakfast treat; milk and some fruit is entirely optional.


Cinnamon Crunch Muffins Adapted from Williams-Sonama’s Muffin and Quick Bread Cookbook {which is unfortunately out-of-print}


  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 cups brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 2/3 cup vegetable shortening
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk

to make

  1. Preheat an oven to 375ºF.
  2. In a large bowl, stir together the flour, sugar, salt, 1 teaspoon of the cinnamon, and ginger.
  3. Use your fingers to incorporate the shortening into the batter, until combined and crumbly.
  4. Remove 2/3 cups of this mixture. Add the remaining cinnamon, and then set aside to use for the topping later.
  5. Add in the baking powder and baking soda to the remaining flour mixture.
  6. Mix in the eggs and buttermilk.
  7. Grease two standard muffin tins.
  8. Spoon the batter into the muffin cups, about 2/3 of the way full.
  9. Sprinkle each muffin with about 1 tablespoon of topping.
  10. Bake for 15 to 20 minutes, or a toothpick inserted in the center comes out clean.
  11. Let cool before eating, and enjoy!

Have a lovely Sunday! Isn’t the best feeling to know you have a day off tomorrow?!


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