Ingredients
Equipment
Method
- In a small bowl, combine the flour, melted butter, and sugar until crumbly. Refrigerate the crumble while you prepare the remaining components.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, vanilla extract, and egg until smooth.
- Add the granulated sugar and milk, then whisk until well combined.
- Gradually add the dry ingredients to the wet mixture, gently mixing until a smooth muffin batter forms.
- In a small bowl, combine the brown sugar, ground cinnamon, and melted butter to make the cinnamon mixture.
- Mix the cinnamon crumble with a spoon until the mixture becomes crumbly and well combined.
- Spoon the muffin batter evenly into a lined muffin tin.
- Add a small amount of the cinnamon mixture over each muffin. gently swirl it into the batter.
- Gently swirl it into the batter.
- Spoon a small amount of the chilled crumble over each muffin.
- Bake the muffins until golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a cooling rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle the vanilla glaze over the cooled muffins.
- Let the glaze set for a few minutes, then serve
Nutrition
Notes
Keep the swirl visible: Gently swirl the cinnamon mixture into the batter instead of mixing it completely through.
Chill the crumble: Keep the prepared crumble refrigerated until you're ready to top the muffins. This helps it stay crumbly while baking.
Cool before glazing: Let the muffins cool before adding the vanilla glaze so it stays on top instead of melting into the warm muffins.