Cinnamon Swirl Crumb Muffins

Brynie Greisman Brynie Greisman
3.0 (1 reviews)

I’m crazy about cinnamon, so when Chanie suggested doing a cinnamon crumb muffin, I was pumped and created a muffin using a lot of it! The smell of these muffins baking reminds me of that insanely delicious aroma that wafts around in malls near the Cinnabon bakeries. Now you can eat it — albeit in muffin form and a healthier version, but I presume that these taste at least as good!

Yields 12 muffins

1h 12
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg, Tree nuts

Directions

Prepare the Filling

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a muffin pan and spray with cooking spray.

  2. Mix filling ingredients in a small bowl. Set aside.

Prepare the Crumb Topping

  1. Prepare the crumb topping by mixing the brown sugar, flour, and cinnamon.

  2. Add two tablespoons oil (plus more, up to three tablespoons, if necessary) and mix to form crumbs. Set aside.

Prepare the Muffins

  1. Combine the flour, baking powder, and salt in a large bowl. Add the oil, sugar, eggs, almond milk, and vanilla. Mix until it begins to come together. (If you don’t mind dirtying another bowl, combining the liquid ingredients first and then adding it to the dry ingredients will make it easier.)

  2. Place a very heaping tablespoon of the batter into each muffin cup. Top with a spoonful of the filling mixture. Cover that with another heaping tablespoon of batter, which should fill the muffin cups 3/4 of the way.

  3. Sprinkle the crumb topping evenly over all muffins. Be generous. You can never have too much crumb! Slide into the oven and bake for five minutes.

  4. Turn oven temperature down to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 15 minutes or until muffins are golden brown. Remove from oven and cool, out of the pan, on a cooling rack.

Credits

Tips:
Feel free to swap out flour, sugar, oil, or almond milk for whatever you’re used to using. Just don’t play around with the quantities. Remember that cooking is more forgiving, but baking is more of a science.

Baking muffins at a higher temperature and then lowering the temperature helps muffins rise beautifully and gives them that impressive coffee shop rounded top.

Notes:
I used white spelt flour in these muffins because I wanted a whiter batter (I usually use 80% whole wheat or whole wheat pastry flour) and because it has a slightly nutty flavor and produces a fine and tender crumb in muffins. I also used almond milk instead of the soy milk I normally use in muffins to add nutty undertones, which are often synonymous with coffee cake and muffins.

Description:
Food and Prop Styling by Shiri Feldman

Food Prep and Styling by Chef Suzie Gornish

Photography by Naftoli Goldgrab

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1 Comment

Liba •

Made these as directed but wasn't impressed. The muffin itself didn't taste of much, and way too cinnamon-y for my taste. Good, but wouldn't make again.