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Crumb Cake Muffins

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Delightful Crumb Cake Muffins with a fluffy interior and irresistible crumb topping, perfect for breakfast or a snack.

Ingredients

Scale
  • 3/4 cup light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 1 cup confectioners sugar (optional)
  • 23 tablespoons milk or heavy cream (optional)
  • 1/2 teaspoon pure vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (177°C) and line muffin pans with liners.
  2. In a medium bowl, mix together the brown sugar, 2 teaspoons of cinnamon, and melted butter to create the crumb topping. Set aside.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon of cinnamon, and salt.
  4. In a large mixing bowl, beat the softened butter and granulated sugar until creamy and light in color.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.
  6. Gradually fold the dry mixture into the wet mixture, being careful not to overmix. Add 2 tablespoons of milk to achieve a smooth batter.
  7. Fill each muffin cup about three-quarters full with the batter.
  8. Top each muffin with the crumb mixture, pressing it down slightly to adhere.
  9. Bake in the preheated oven for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.

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