My favourite part about visiting any bakery is the whiff of aroma, especially that of cinnamon, along with coffee! This experience inspired me to create these Bakery Styled Cinnamon Crumble Muffins that are light, fluffy with a crunchy crumble top. I love to serve mine with a drizzle of icing sugar and toasted almonds for the additional dimensions in flavour and texture.

You do not need a lot of equipment or ingredients to get started with these. Afterall, the star of these Bakery Style Cinnamon Crumble Muffins is the use of ground cinnamon! In fact, there are many ways you can customise it to your liking too, such as the use of bananas, chocolate chips or even berries.

Furthermore, I also put much thought into the appearance of these muffins! I do notice that the bakery style ones tends to be much larger and taller, hence my inspiration for these! You can consider baking them in the usual muffin cups too for that “mushroom” top.

The steps are pretty simple for making this. However, something important to note is to have your ingredients at room temperature. This allows them to mix well together without curdling. In the event that your batter really do curdle (high likely due to the use of cold milk), fret not. Simply mix in your dry ingredients to bind everything together.

I typically serve these muffins for breakfast, or for coffee and tea. They are such a treat and will be sure to please. With that said, I hope you will find the recipe useful for you too!

Without further ado, the recipe!

Bakery Style Cinnamon Crumble Muffins
by Javier Tan May-21-2024

These Bakery Style Cinnamon Crumble Muffins come with the full experience of aroma and taste. You can expect a crunch from the crumble too!

Ingredients

Cinnamon Muffins:

  • 1/2 Cup or 115g of Butter, Softened at Room Temp
  • 1/2 Cup or 100g of White Sugar
  • 1/4 Cup or 50g of Brown Sugar
  • 2 Large Eggs, Room Temperature, 55g each
  • 2 Tsps or 5ml Vanilla
  • 2/3 Cup or 180ml of Milk
  • 1 Tsp of Ground Cinnamon
  • 2 and 1/2 Cups or 300g of All-Purpose Flour, Sifted
  • 3 Tspns or 12g Baking Powder, Sifted

Cinnamon Crumble (for 6 Muffins):

  • 3 Tbspns or 50g of Butter, Softened
  • 1/4 Cup or 50g of Sugar
  • 1/3 Cup + 2 Tbspns or 50g of Flour
  • 1 Tsp of Ground Cinnamon

Icing Sugar Frosting:

  • 1/2 Cup or 65g of Icing Sugar, Sifted
  • 1 Tsp or 5ml of Milk (to add more slowly if consistency too thick)

Instructions

  1. Firstly, cream together the butter and sugar for 2 – 3 minutes until well-incorporated. Then, whisk in the two eggs.
  2. Once incorporated, whisk in the milk and vanilla. You can use a mixer on low speed too!
  3. Mix the dry ingredients separately (flour and baking powder) and then fold them into the wet.
  4. Then prepare your crumble by stirring all the ingredients together with a spoon.
  5. Transfer to your muffin cups, top with crumble as desired and bake at 200C, in a pre-heated oven for 18 – 22 minutes, changing the position of the tray as needed.
  6. After the muffins have fully cooled, mix together the milk and icing sugar together to drizzle.
  7. Serve and enjoy, best eaten within the first 2 days while the crumble is crunchy!

Details

  • Prep time: 40 mins
  • Cook time: 30 mins
  • Total time: 1 hour 10 mins
  • Yield: 6 – 8 Bakery Style Cinnamon Crumble Muffins

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within the first 2 days. If stored in refrigerator, up to 5 days and remove to stand at room temperature for 30 minutes before serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan