Jumbo muffins full of warming vanilla and cinnamon—making for the perfect Sunday morning treat!
For the cinnamon middle:
- 1/4C brown sugar, lightly packed
- 1/2t ground cinnamon
- 1/4t freshly ground nutmeg
- pinch of salt
For the crumb topping:
- 3T unsalted butter, cubed
- 1/3C brown sugar
- 1/3C all-purpose flour
- 1t ground cinnamon
- 1/2t freshly ground nutmeg
- pinch of salt
For the muffins:
- 2 1/2C all-purpose flour
- 2t baking soda
- 1/2t kosher salt
- 1/2C unsalted butter, at room temperature
- 1 1/4C granulated sugar
- 2T vegetable oil
- 3 large eggs, at room temperature
- 1t vanilla extract
- 3/4C buttermilk, at room temperature
For the glaze:
- 1/2C powdered sugar
- 1 – 2T milk
- Preheat the oven to 425F. Line your jumbo muffin tin with cups (either paper or silicone liners work. I found my silicone ones on sale at a Williams Sonoma 100 years ago, but you can find some on Amazon.)
- In a small bowl, make the cinnamon-sugar middle: Combine the brown sugar, cinnamon, nutmeg, and salt. Set aside.
- In a separate small bowl, make the crumble topping: Combine the butter, brown sugar, flour, cinnamon, nutmeg, and salt. Using your hands, smush the butter—working it into the other ingredients until you have the consistency of damp sand. Set aside.
- Let’s make the muffins! In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar, until pale and fully combined.
- With the mixer on low, add the oil, eggs, and vanilla. Scrape down the bowl periodically to ensure everything is incorporated. Beat on medium-high until the mixture is light in color and smooth.
- Turn the mixer on low and add the flour mixture. Give it a quick mix, there will still be dry patches, totally OK. Stream in the buttermilk.
- Turn off the mixer and use a rubber spatula to finish incorporating everything. Once combined, use a large cookie scoop (or spoon) to plop the muffin batter into the wells, filling only halfway up.
- Sprinkle the tops with the cinnamon-sugar middle before topping with more muffin batter. Fill until almost the top, leaving just enough of a gap to allow for the muffins to rise.
- Top with the crumble. Gently press the crumble into the batter to make sure it stays on during baking.
- Bake the muffins for 5 minutes at 425F before turning the oven down to 350F and baking for another 25-30 minutes. They are done when a light golden brown, can spring back when gently pressed, or a tester inserted into the middle comes out clean.
- While the muffins are cooling, make the glaze: In a small bowl combine the powdered sugar with 1T of milk. Mix until you get a liquid consistency. If you want it to be a little easier to drizzle, use the remaining 1T of milk—streaming it in slowly until desired consistency is reached.
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