I have been on the hunt for a good, moist muffin recipe for what seems like forever. I’ve tried so many different recipes and I’ve even played around with the flour using sifted, unsifted, cake, all-purpose, etc. all in attempt to create a muffin that is soft and moist like the ones you find in bakeries. Time after time my muffins would still come out too dense, too dry, or too crumbly. I hated the idea of using box mix muffins but truthfully, they were just so much better than any from scratch recipe that I came across. Yesterday, that all changed!
Just recently I made a Cinnamon Swirl Doughnut Bread and it was without a doubt the most moist and delicious dessert bread I’ve ever had. I realized that there was no reason to just stick to a loaf for this recipe so I decided to turn it into muffins instead. After years of searching, I finally have a muffin that is everything I’ve been looking for! They came out so light, fluffy, and moist and they were absolutely delicious. For the tops, I made a batch of yummy cinnamon crumbs which were the same crumbs that I used for the Rainbow Cookie Cake with Crumbs .
I was able to get a full dozen muffins out of this recipe. The crumbs yielded more than I needed so I placed the leftovers in a plastic bag and stored them in the fridge for later use. Serve the muffins slightly warm or at room temperature.
To keep the muffins fresher tasting for longer, store them on a wire cooling rack and gently cover them with a clean dish towel. Avoid storing them in a tightly sealed plastic container, doing so traps the moisture inside and you will end up with wet, mushy muffins. Nobody likes a mushy muffin! Keeping them on the wire rack allows the air to circulate around them and the dish towel keeps them from drying out.
For the muffins
- 1/2 cup canola oil
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk*
- 1/2 tsp cinnamon
- 1/2 tsp molasses
For the crumbs
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 1/2 sticks unsalted butter, chilled and cut into pieces
Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper baking cups, set aside.
In a large bowl, mix the oil, butter, and sugar until well combined. Stir in the eggs and vanilla and mix until smooth. Add in the dry ingredients and the buttermilk and continue to mix until a smooth, uniform batter has formed. Scrape down the sides of the bowl to ensure no lumps are present.
Remove 1/2 cup of the batter and place into a smaller, separate bowl. Add to it the cinnamon and molasses, stir to combine.
To make the crumbs, mix the flour, sugars, salt and cinnamon together. Add in the butter and work the mixture together with your fingers (or a pastry blender) until large clumps form.
Fill each muffin cup about 1/3 of the way up. Place a nice size dollop of the cinnamon batter in each muffin cup making sure to use it all up. Equally spoon the remaining batter over each muffin. Using a toothpick, gently swirl the batter. Cover each muffin with the crumbs, gently pressing them into the batter.
Bake for 22-24 minutes or until a toothpick comes out clean. Allow the muffins to cool on a wire rack. Enjoy!
**Tip** – This recipe is a great basic muffin base which means you can easily turn these into chocolate chip muffins, blueberry muffins, or a variety of other flavors. Feel free to play around with this recipe to create your own muffin creations!