Ingredients
Scale
- For the Muffin Batter:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup vegetable oil (or melted butter)
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- For the Brown Sugar Crumb Topping:
- 2/3 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Step 1: Preparation and Oven Setup Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin with non-stick spray or line it with paper liners. Ensuring the oven is fully preheated is the secret to getting that initial lift for the muffin tops.
- Step 2: Make the Crumb Topping In a small bowl, whisk together the brown sugar, flour, and cinnamon for the topping. Pour in the melted butter and stir with a fork until the mixture forms thick, sandy clumps. Set this aside so the flour has time to absorb the butter while you make the batter.
- Step 3: Whisk the Dry Ingredients In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Use a whisk to break up any lumps in the brown sugar and ensure the leavening agents are evenly distributed throughout the flour.
- Step 4: Combine the Wet Ingredients In a separate medium bowl, whisk the egg until lightly beaten. Add the milk, vegetable oil, and vanilla extract. Whisk vigorously until the liquids are fully emulsified and the mixture is smooth.
- Step 5: Mix the Batter Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop mixing as soon as no streaks of dry flour remain. The batter should be thick and slightly lumpy; overmixing will result in tough, dense muffins.
- Step 6: Portion and Top Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Spoon a generous amount of the prepared crumb topping over each muffin, pressing it down slightly into the batter so it sticks during the baking process.
- Step 7: Bake and Cool Place the tin in the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 37 minutes