crunchy-topped cinnamon muffins
These crunchy topped muffins are great with coffee or tea.
No Image
prep time
20 Min
cook time
20 Min
method
Bake
yield
makes approx. 16 muffins
Ingredients
- 3 cups flour
- 1 1/2 cups brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2/3 cup butter, softened
- 1/2 cup walnuts (or pecans), chopped
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs, beaten
- 1 cup buttermilk
How To Make crunchy-topped cinnamon muffins
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Step 1Mix together flour, brown sugar, salt, 1 tsp. cinnamon and ginger in a large bowl. Add butter and mix with a fork until crumbly. Remove 2/3 cup of the mixture to a small bowl.
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Step 2Add walnuts and 1 tsp. cinnamon to the small bowl and mix. Set aside to use for topping.
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Step 3Combine the baking powder and baking soda to the butter mixture in the larger bowl and stir until just blended. Add the egg and buttermilk and stir until just combined.
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Step 4Scoop batter into muffin tin about 2/3 full. Sprinkle the topping evenly over the muffins. Bake at 375 degrees for 17-20 minutes or until a toothpick comes out clean. Cool the muffins in the pan for 5 minutes before removing to a wire rack. Cool completely.
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