Ingredients:

  • 2 cups All-Purpose Flour (spooned and leveled)
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 Large Eggs (room temperature)
  • 3/4 cup Milk (room temperature)
  • 1/2 cup Unsalted Butter, melted and slightly cooled
  • 1 teaspoon Vanilla Extract
  • Cinnamon Swirl: 1/2 cup Light Brown Sugar (packed)
  • Cinnamon Swirl: 2 teaspoons Ground Cinnamon
  • Cinnamon Swirl: 2 tablespoons Melted Butter
  • Crumb Topping: 1/4 cup All-Purpose Flour
  • Crumb Topping: 2 tablespoons Brown Sugar
  • Crumb Topping: 1/2 teaspoon Ground Cinnamon
  • Crumb Topping: 1 tablespoon Cold Unsalted Butter, cubed

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. Prepare the Crumb Topping (if using): In a small bowl, whisk together the topping flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips until coarse crumbs form. Set aside in the refrigerator.
  3. Prepare the Cinnamon Swirl: In a separate small bowl, thoroughly mix the swirl brown sugar, 2 teaspoons of cinnamon, and 2 tablespoons of melted butter until a thick, sandy paste forms. Set aside.
  4. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Ensure even distribution.
  5. Combine Wet Ingredients: In a medium bowl, whisk the eggs lightly. Add the milk, cooled melted butter, and vanilla. Whisk until just combined.
  6. Mix Batter (Muffin Method): Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula only until just incorporated. A few small streaks of dry flour are acceptable—do not overmix.
  7. Assemble Layers: Fill each muffin liner about 1/3 full with batter. Dollop a teaspoon of the prepared cinnamon swirl mixture onto the batter. Top with the remaining batter, filling cups about 2/3 full.
  8. Swirl and Top: Take a small skewer or knife and gently run it through the batter 2-3 times to create a marble effect. Sprinkle the reserved crumb topping evenly over the batter.
  9. Bake: Bake for 5 minutes at 400°F (200°C). Immediately reduce the oven temperature to 375°F (190°C) and bake for an additional 15–19 minutes, or until a skewer inserted into the centre comes out clean.
  10. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.