If you love buttery crumb topping and the rich, tender bite of a coffee cake, then you’re in for a treat with these Crumb Cake Muffins. Every muffin is generously crowned with a mountain of sweet, cinnamon-spiked streusel and finished with a drizzle of simple vanilla glaze. They deliver all the nostalgia of your favorite bakery crumb cake, with the convenience and personal touch of homemade muffins. Prepare to fall in love with their melt-in-your-mouth crumb, golden tops, and bakery-worthy flavor that will make anyone’s morning extra special.

Crumb Cake Muffins Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role in crafting the irresistible flavor and texture that makes Crumb Cake Muffins unforgettable. Don’t skip or substitute too much, as the magic lies in letting these essentials shine.

All-purpose flour: The backbone of the muffins and crumb topping, providing structure and a tender crumb.
Granulated sugar: Adds sweetness and helps achieve that golden muffin dome.
Light brown sugar: Key for authentic, caramel-like streusel notes in the crumb topping.
Unsalted butter: Offers rich flavor and moisture; use it cold for the crumble and melted for the muffins.
Ground cinnamon: Essential for that warm, cozy bakery scent and nostalgic taste in every bite.
Baking powder: Ensures the muffins rise high and fluffy every time.
Salt: Balances the sweetness and makes every flavor pop.
Milk: Adds moisture and helps create a soft, tender crumb.
Sour cream: The secret to ultra-moist and light muffins—don’t skip it!
Eggs: Bind everything together for a cohesive, bakery-style texture.
Vanilla extract: Rounds out flavors with a subtle yet irresistible aroma.
Powdered sugar: Used for the sweet vanilla glaze on top.

How to Make Crumb Cake Muffins

Step 1: Prepare the Crumb Topping

Start by whipping up the iconic crumb topping. In a medium bowl, combine flour, brown sugar, granulated sugar, a pinch of cinnamon, and cold diced butter. Use a fork, pastry cutter, or even your fingertips to work the butter into the dry ingredients until large, chunky crumbs form. The key is to keep the butter cold and avoid overmixing—clumpy, sandy bits make for the ultimate crumbly topping. Set this bowl in the fridge while you make the muffin batter, so the crumb stays firm and bakes up perfectly crisp.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. This ensures that your baking powder and salt are evenly distributed, so every muffin rises beautifully and tastes balanced. Taking just a minute here keeps your muffins consistently fluffy and prevents any bitter bites from uneven salt.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk melted (but slightly cooled) butter, sugar, eggs, vanilla extract, milk, and sour cream until smooth and creamy. The sour cream keeps the crumb delicate and soft, while the melted butter captures that traditional cake flavor. Mix these until well combined for a homogenous base, but don’t overwork it.

Step 4: Combine Wet and Dry Mixtures

Gently add the wet mixture to the bowl of dry ingredients. Stir with a spatula or wooden spoon until just combined—lumpy batter is ok! Overmixing will lead to dense muffins. As soon as you see most of the flour disappear, it’s time to stop mixing.

Step 5: Assemble and Add Crumb Topping

Line a standard muffin tin with paper liners and fill each one two-thirds full with muffin batter. Generously pile the reserved crumb topping on each muffin, pressing down ever so slightly so it adheres. You want thick, glorious layers of crumb—don’t hold back!

Step 6: Bake to Perfection

Bake in a preheated 350°F (175°C) oven for about 18-22 minutes. The muffins are done when they’re puffed, golden around the edges, and a toothpick inserted in the center comes out with only a few moist crumbs. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack.

Step 7: Drizzle with Vanilla Glaze

Once the muffins have cooled slightly but are still just warm, whisk together powdered sugar, a splash of vanilla, and a bit of milk to make a pourable glaze. Drizzle over the tops for that sweet, glossy finish—totally elevating your Crumb Cake Muffins from homemade to bakery-level bliss.

How to Serve Crumb Cake Muffins

Garnishes

Crumb Cake Muffins absolutely shine with a simple dusting of powdered sugar or another little extra drizzle of vanilla glaze just before serving. For a pop of color and freshness, add a few fresh berries or a sprig of mint to the platter—the contrast is both pretty and palate-cleansing. If you’re feeling decadent, a dollop of whipped cream wouldn’t go amiss for a morning treat.

Side Dishes

Pair your muffins with a creamy cappuccino, hot coffee, or a pot of black tea for the ultimate cozy breakfast. Fresh fruit salad, Greek yogurt cups, or even crispy bacon on the side means you’ve got brunch-worthy fare with very little effort. These muffins hold their own but play nicely with just about any classic morning spread.

Creative Ways to Present

For a special occasion, arrange Crumb Cake Muffins on a tiered cake stand or wooden tray, and nestle them among pastel napkins or edible flowers. They also make sweet party favors individually wrapped in cellophane with a ribbon. Mini muffin versions are also fantastic for holiday breakfasts or snack platters—just reduce the baking time!

Make Ahead and Storage

Storing Leftovers

These muffins keep well for up to three days at room temperature. Store them in an airtight container to prevent the crumb topping from getting too soft or absorbing fridge odors. If your kitchen is warm, pop them in the fridge, just allow them to come to room temp before enjoying for best flavor.

Freezing

You’ll be thrilled to know Crumb Cake Muffins freeze beautifully. Once totally cool, arrange the muffins in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. They’ll stay fresh for up to two months. Thaw overnight at room temperature or reheat straight from the freezer for a quick treat anytime.

Reheating

To revive that just-baked goodness, warm muffins in a 300°F oven for 5-8 minutes, or microwave on medium power for 15-20 seconds. This brings the crumb topping back to life and softens the muffin without drying it out. Glaze after reheating for the freshest finish!

FAQs

Can I make Crumb Cake Muffins ahead of time?

Absolutely! You can bake the muffins a day in advance, and either store them at room temperature or freeze them if keeping longer. Just add the glaze shortly before serving for the nicest texture and shine.

What’s the best way to get big, bakery-style crumb topping?

Keep your butter as cold as possible before mixing, and don’t overwork the crumb mixture. Sprinkle on generous, chunky lumps atop each muffin and press lightly, so the crumb stays intact during baking.

Why is sour cream used in the batter?

Sour cream adds extra moisture and richness, giving the muffins their unbelievably tender crumb. It also helps balance the sweetness and pairs perfectly with the cinnamon and brown sugar.

Can I use a different type of flour or make these gluten free?

If you’d like to make Crumb Cake Muffins gluten free, use a high-quality 1:1 gluten free baking flour blend. Substitute cup-for-cup and keep an eye on baking time—gluten free muffins may bake a minute or two faster.

How do I avoid overbaking the muffins?

Start checking your muffins at around 18 minutes, and remove as soon as a toothpick shows moist crumbs and the tops are golden. Baking too long will dry them out, so trust your senses and check early!

Final Thoughts

I hope these Crumb Cake Muffins bring warmth and delight to your kitchen, just as they have in mine. They’re the kind of treat that sparks “oohs” and “aahs” whether for a weekend breakfast or shared with friends over coffee. There’s just something extra-special about homemade crumb-topped muffins—give this recipe a try and see why it’s a favorite worth making again and again!

Crumb Cake Muffins Recipe