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Crumb Cake Muffins Recipe

Crumb Cake Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 104 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These crumb cake muffins combine the soft, buttery crumb of classic coffee cake with a tender, moist muffin base. Each muffin is topped with a generous cinnamon streusel for a delightful crunch and the perfect breakfast treat or anytime snack.

Ingredients

Units Scale

For the Muffins

  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract

For the Crumb Topping

  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (65g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 5 tablespoons (70g) unsalted butter, melted and slightly cooled

Optional Glaze

  • 1/2 cup (60g) powdered sugar
  • 1–2 teaspoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Crumb Topping: In a medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large, crumbly lumps form. Set aside while you prepare the muffins.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking powder until thoroughly combined.
  3. Combine Wet Ingredients: In a separate bowl or liquid measuring cup, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
  4. Make the Muffin Batter: Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid over-mixing to keep the muffins tender.
  5. Assemble the Muffins: Divide the batter evenly among 12 lined muffin cups, filling each about two-thirds full. Generously sprinkle the crumb topping over each muffin, pressing gently so the crumbs adhere.
  6. Bake: Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for about 5 minutes, then transfer to a wire rack.
  7. Optional Glaze: If desired, whisk together the powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled muffins just before serving.

Notes

  • Don’t over-mix the batter, as this can yield dense muffins.
  • For a more pronounced cinnamon flavor, add an extra 1/2 teaspoon of cinnamon to the crumb topping.
  • Muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for 1 month.
  • You can use sour cream instead of milk for extra-moist muffins.
  • The optional glaze adds sweetness, but the muffins are delicious without it too.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 240
  • Sugar: 16g
  • Sodium: 130mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://newsvks.com/crumb-cake-muffins-recipe/