Easy Crumble Muffins

Soft, fluffy muffins with a buttery cinnamon crumble on top. These come together quickly and taste like bakery-style muffins without any fuss.

Ingredients (Makes 12 muffins)

For the muffins:

• 2 cups (250g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ cup (50g) light brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 2 large eggs
• ¾ cup (180ml) milk
• ½ cup (120ml) vegetable oil (or melted butter)
• 1 teaspoon vanilla extract

For the crumble topping:

• ½ cup (60g) all-purpose flour
• ⅓ cup (65g) light brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup (55g) cold butter, cubed
• Pinch of salt

Instructions

1. Preheat & Prep
   Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
2. Make the crumble
   In a small bowl, mix flour, brown sugar, cinnamon, and salt.
   Add cold butter and rub it in with your fingers until the mixture looks like coarse crumbs. Set aside.
3. Make the muffin batter
   In a large bowl, whisk together flour, both sugars, baking powder, baking soda, salt, and cinnamon.
   In another bowl, whisk eggs, milk, oil, and vanilla.
   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — a few lumps are fine.
4. Assemble
   Divide the batter evenly among the muffin cups (about ¾ full).
   Sprinkle a generous amount of crumble topping over each muffin.
5. Bake
   Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
6. Cool
   Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Tips

• For extra flavor, add ½ cup blueberries, chocolate chips, or chopped apples to the batter.
• Store in an airtight container for up to 3 days, or freeze for longer.
• These taste best slightly warm.

Simple, quick, and always a hit. Enjoy!