Skip to main content

Cinnamon Crumb Muffins #MuffinMonday

I'm happy to be rejoining the #MuffinMonday bakers after a few months off.  I've been in a bit of a cooking slump overall so I jotted some potential flavors down on slips of paper and let my guys decide.  The winner for January was Cinnamon Crumb Muffins from Taste of Home.

I doubled the recipe because 6 muffins would not last very long around here. I made a few other changes starting with decreasing the amount of espresso powder and increasing the amount of cinnamon in the dry ingredients.

I also added a splash of vanilla into the wet ingredients. The key to the muffin method is to combine the wet into the dry like you're late for an appointment.  I like to use a spatula and almost fold the ingredients together.

I use a large cookie scoop to distribute the batter evenly. This time I used some brightly colored liners but it's really not necessary with the Wilton pan.

I struggle with crumbles, I'm not sure why.  I hate cutting with a pastry blender or two forks so I used my mini food processor.

I used a fork to pick up and sprinkle the crumble on because the heat from my hands was causing it to clump together and flatten.

I got exactly one dozen muffins, which rarely happens because I tend to overfill the cups. The ratio of crumble to muffins was perfect.  You could double (triple?) down on the cinnamon flavor and add some cinnamon chips to the batter as well. 

Just look at the texture! These were fantastic for breakfast, with my morning coffee and as lunchbox treats for my guys. 


Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Cinnamon Crumb Muffins

Cinnamon Crumb Muffins
Yield: 12
Author: Jolene's Recipe Journal


  • 2 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 large eggs, room temperature
  • 2/3 cup milk
  • 1/2 cup butter (1 stick), melted
  • 1 teaspoon vanilla
  • 1 teaspoon instant espresso powder
Crumb Topping
  • 2 tablespoons + 2 teaspoons flour
  • 1 tablespoon + 1 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 4 teaspoons butter


  1. In a small bowl, combine the first 5 ingredients. In another bowl, whisk the egg, milk, butter, vanilla and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  2. For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin.
  3. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
cinnamon, crumb
Muffins, breakfast, snack


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.


  1. Gorgeous texture and crumb topping. I bet these were a huge hit!

  2. I always think the crumble is the best part! Love your generous portion of it on top, Jolene!

  3. Glad your slump is somewhat over...or at least over enough to bake some muffins! I'm glad that I could finally get over my slump least enough to bake some muffins! P.S. These look SO YUMMY!!!

  4. I'm drooling over that topping on these muffins. YUM

  5. That addition of espresso is interesting. I need to try that. Beautiful crumb topping!

  6. Fabulous! These look and sound the best. I want to have one right now. Bookmarking to try.


Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and I've gone from using a 9" cake pans to 8" ones.  You can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order. Print With Image Without Image Double Layer Pineapple Upside Down Cake Author: Jolene's Recipe Journal ingredients: 1 jar maraschino cherries -- (10 ounce) drained 1/2 stick butter 1/2 cup packed brown sugar 1/2 cup flaked coconut 1 can pineapple slices -- (8 ounce) 1 can crushed pineapple with juice -- (8 ounce) 1 package yellow cake mix instructions: Preheat oven to 350 degrees F. Melt b