I have always loved Muffins in the morning. And boy do we have some fun muffin recipes like our peanut butter muffins, currant muffins, brown sugar spice muffins and blueberry muffins! But after our last baby girl was born my Mother-in-law arrived to help out and she created some spiced crumble muffins and I have been craving them ever since! But I much prefer a cinnamon base. So I decided to play with her recipe and came up with this delicious crumble cinnamon muffins. And they are a hit with the family!
Our recipe was inspired and adapted by the Allspice Crumb Muffins from Brown Eyed Baker
Spice crumble Cinnamon Muffins
- ½ cup all purpose flour
- ½ cup light brown sugar
- ½ teaspoon allspice
- ½ teaspoon ground cinnamon
- 5 tablespoons cold butter cut into bits
- 2 cups all purpose flour
- ½ cup white sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground all spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ cup light brown sugar
- 1 stick (8 Tablespoons butter) melted and cooled
- 2 eggs
- ¾ cup milk (really good with Almond or coconut milk for dairy alternates)
- ¼ teaspoon vanilla extract
- Preheat oven to 375 degrees and place rack in center of oven.
- Put flour, sugar and spices in a bowl and mix well.
- Cut in the butter bits.
- Toss until you have pea-sized crumbs.
- Set aside in fridge. (can last up to 3 days in the fridge)
- Combine all dry ingredients in a bowl and mix well.
- Combine wet ingredients in a separate bowl.
- Make a well in the middle of the dry ingredients
- Add wet mixture into the well and gently mix with dry ingredients until moist.
- Mixture may be lumpy that is fine. Don't over mix.
- Divide batter into muffin tins filling ¾ full.
- Sprinkle streusel over each muffin and lightly pat crumbs into batter.
- Bake for 20 minutes or until tops are golden.
- Allow to cool 5 minutes in pan before removing muffins.
- Cool completely on wire rack.
- Muffins last in air tight container approximately 5 days.
If you need to remove the milk for any dietary reasons you will be happy to know this is also amazing with Almond or coconut milk substituted. My next adventure will be using Chocolate milk instead of regular milk. I’m really curious how that will change the recipe. If you happen to try it before I get to it, let me know how it turned out in the comments below!!
Another fun alteration is to throw in cinnamon chips. They really add to the fun cinnamon flavor. Although my kids react with a small rash on their faces to so much cinnamon and when I do that I have to eat them all myself (not that I’m complaining- although my hips may have something to say about that).
Another amazing alteration is throwing in 1 cup chocolate chips. I mean seriously who can say no to chocolate chips? Me? Never!!
But I do try to behave every now and then and so I keep it to just the spices.
Another fun addition I can’t wait to use is freeze dried apple chips. Ta-Da Apple Cinnamon Muffins! YUM! But I haven’ t tried that one yet because I need to get more freeze dried apples!
But there are all kinds of fun ways you can enjoy these Cinnamon muffins! And you can make them up one day and they last multiple days (up to 5 days in an air tight container). So I mixed up a big batch and have been enjoying a cinnamon muffin each morning all week!
But what is the biggest issue when you make muffins? When they turn out dry or dense. That is the biggest issue that most bakers run into. So I’ve put together some great tips to get moist and fluffy muffins each time!
Tips for Moist Cinnamon Muffins:
Tip #1 : Half fill an oven proof container – a small cake tin is ideal – with water, and put it in the oven while preheating. The steam given off will make the muffins moister with a soft crust.
Tip #2 : Mix wet ingredients and dry ingredients separately. Then combine and mist just until moist. Don’t over mix. Lumps are OK. But over-mixing will make them dense and chewy.
Tip #3: Preheat oven and allow an extra 10 minutes after it beeps to ensure it is fully at the right temperature. And ensure the rack is in the middle of the oven.
Tip #4: Don’t open the oven to check on the muffins! If you are curious how they are doing look through the window. But don’t open the oven until they are finished on time baking. Opening the oven can fluctuate the oven temperature and allows the muffins to become more dense.
Now you know how to make amazingly moist spiced crumble cinnamon muffins! These are perfect for any breakfast, or even a Lady’s Tea Party or afternoon snack, or even just a fun gathering or book club! They pair great with Belgian Hot chocolate and fresh fruit salad too!
What are your favorite additives into your breakfast muffins?
What would you pair with our Spice Crumble Cinnamon Muffins?
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