Pin Tender and fluffy Cinnamon Crunch Texas Sheet Muffins transform the charm of a classic Texas sheet cake into a portable treat, layered with cozy cinnamon and crowned with a buttery streusel crunch.
I still remember the first time I baked these muffins for a weekend brunch. The whole kitchen smelled warm and sweet, and everyone eagerly reached for seconds before the coffee was even ready.
Ingredients
- All-purpose flour: 2 cups (250 g); for the muffin base and topping
- Granulated sugar: 1 cup (200 g); adds sweetness to muffins
- Baking powder: 2 tsp; for a fluffy rise
- Baking soda: 1/2 tsp; helps leavening
- Salt: 1/2 tsp; balances flavor
- Ground cinnamon: 1 tsp; spice for muffins, plus 1 tsp for topping
- Large eggs: 2; bind ingredients
- Buttermilk: 3/4 cup (180 ml); moisture and tenderness
- Vegetable oil: 1/2 cup (120 ml); keeps muffins soft
- Vanilla extract: 2 tsp; for warmth
- Unsalted butter: 1/2 cup (120 ml) melted for batter, 1/4 cup (60 g) softened for topping
- Light brown sugar: 1/2 cup (100 g); for the crunch topping
- Chopped pecans (optional): 1/2 cup (45 g); crunch and extra flavor in topping
Instructions
- Prepare oven and pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Combine dry ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients:
- In another bowl, whisk eggs, buttermilk, vegetable oil, vanilla extract, and melted butter until smooth.
- Combine wet and dry mixture:
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Fill muffin cups:
- Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
- Make cinnamon crunch topping:
- In a small bowl, mix brown sugar, flour, cinnamon, softened butter, and pecans (if using) with a fork until the mixture resembles coarse crumbs.
- Top and bake:
- Sprinkle cinnamon crunch topping generously over each muffin. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Pin When my family gathers for Sunday breakfast, these muffins never last more than a few minutes. That crunchy topping always draws everyone together, sharing stories while savoring each bite.
Serving Suggestions
Enjoy the muffins warm with coffee, or pack them as a sweet snack for picnics and lunch boxes.
Storage Tips
Store cooled muffins in an airtight container for up to 3 days at room temperature. They freeze well for up to 2 months.
Variations
Swap pecans for walnuts or leave out nuts for a nut-free version. Add a simple powdered sugar glaze for extra sweetness.
Pin These muffins are sure to be a repeat favorite. Savor the crunchy cinnamon streusel and fluffy interior for the perfect sweet moment.
Recipe Q&A
- → How do I prevent muffins from becoming dense?
Mix the batter gently and only until just combined to maintain fluffiness. Overmixing can result in dense muffins.
- → Can I use a different nut for the topping?
Yes, swap pecans for walnuts or leave out nuts entirely for a nut-free version.
- → Is buttermilk necessary for this recipe?
Buttermilk adds moisture and tenderness, but you can use plain yogurt or a milk-lemon juice mixture as a substitute.
- → How do I know when muffins are done baking?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the muffins are ready.
- → Can I freeze these muffins for later?
Yes, cool completely and store in an airtight container or wrap. Freeze for up to 2 months.
- → How do I add a glaze?
Mix powdered sugar with a little milk to create a quick glaze; drizzle over cooled muffins for extra sweetness.