Ingredients:

  • 1/2 cup All-Purpose Flour (for topping)
  • 1/4 cup Light Brown Sugar, packed (for topping)
  • 1 tsp Ground Cinnamon (for topping)
  • 3 Tbsp Unsalted Butter, cold, cubed (for topping)
  • 1 3/4 cups All-Purpose Flour, sifted (for batter)
  • 3/4 cup Granulated Sugar (for batter)
  • 1 Tbsp Baking Powder (for batter)
  • 2 tsp Ground Cinnamon (for batter)
  • 1/2 tsp Fine Sea Salt (for batter)
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 3/4 cup Buttermilk, room temperature
  • 1/2 cup Unsalted Butter, melted and slightly cooled

Instructions:

  1. Preheat oven to 200°C / 400°F (180°C Fan). Line the 12-cup muffin tin with paper liners.
  2. Make the Crumb Topping: In a medium bowl, combine the crumb topping ingredients (1/2 cup flour, brown sugar, 1 tsp cinnamon, cold butter). Use your fingertips or a fork to rub the butter into the dry ingredients until coarse crumbs form (pea-sized). Set aside.
  3. Combine Dry Ingredients: In a large bowl, whisk together the dry ingredients (1 3/4 cups flour, granulated sugar, baking powder, 2 tsp cinnamon, and salt) until thoroughly combined.
  4. Combine Wet Ingredients: In a separate bowl, whisk the wet ingredients (egg, vanilla extract, buttermilk, and slightly cooled melted butter) until smooth.
  5. Marry the Ingredients: Pour the wet mixture into the center of the dry ingredients.
  6. Mix Gently: Using a rubber spatula, fold the ingredients together just until combined. Do not overmix; a few streaks of flour are fine to ensure a tender muffin.
  7. Portion: Divide the batter evenly among the 12 prepared muffin cups, filling each liner about 2/3 to 3/4 full.
  8. Top: Sprinkle a generous amount of the prepared Crumb Topping over the top of each muffin batter mound.
  9. Bake (The High-Heat Trick): Place the tray in the preheated 200°C / 400°F oven and bake for the first 5 minutes.
  10. Reduce Heat: Without opening the oven door, immediately reduce the heat to 180°C / 350°F (160°C Fan) and continue baking for another 15–17 minutes.
  11. Check Doneness: The muffins are done when a skewer inserted into the center comes out clean, and the tops are golden brown.
  12. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.