Ingredients:

  • 1/2 cup All-Purpose (Plain) Flour (for crumb topping)
  • 1/4 cup Light Brown Sugar, packed (for crumb topping)
  • 1 teaspoon Ground Cinnamon (for crumb topping)
  • 3 tablespoons Unsalted Butter, melted (for crumb topping)
  • 1 3/4 cups All-Purpose (Plain) Flour (for batter)
  • 3/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon (for batter)
  • 1/4 teaspoon Nutmeg, freshly grated
  • 1/2 teaspoon Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 3/4 cup Buttermilk, room temperature
  • 1/2 cup Neutral Oil (Canola or Vegetable)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the Crumb Topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Pour in the 3 tablespoons melted butter and stir with a fork until large, irregular crumbs form. Set aside.
  3. Combine Dry Ingredients: In the largest bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Ensure the leavening agents are evenly distributed.
  4. Combine Wet Ingredients: In the second bowl, gently whisk the room-temperature eggs, buttermilk, neutral oil, and vanilla extract until just combined and streak-free.
  5. Fold Batter Together: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Stop immediately when you see no major pockets of dry flour remaining; a few lumps are desired.
  6. Fill the Tins: Distribute the batter evenly into the prepared muffin cups using an ice cream scoop, filling the cups about three-quarters full.
  7. Top: Evenly sprinkle the reserved crumb topping generously over the top of each muffin, pressing gently so it adheres.
  8. Bake (The High-Low Method): Place the muffins in the preheated 425°F (220°C) oven and bake for 5 minutes.
  9. Reduce Heat: After 5 minutes (without opening the oven door), reduce the heat to 375°F (190°C). Continue baking for an additional 17–20 minutes, or until a wooden skewer inserted into the centre comes out clean.
  10. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.