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Crumb Cake Muffins

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Deliciously soft muffins topped with a crunchy crumb topping, perfect for breakfast or as a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Crumb Topping
  • 3/4 cup light or dark brown sugar Adds a rich, caramel flavor to the crumb topping.
  • 2 teaspoons ground cinnamon Provides warmth and spice, enhancing the flavor profile.
  • 1/2 cup unsalted butter, melted Ensures a buttery, moist crumb topping.
For the Muffins
  • 1 and 3/4 cups all-purpose flour The base for the muffins, giving them structure.
  • 1 teaspoon baking powder Helps the muffins rise for a fluffy texture.
  • 1/2 teaspoon baking soda Promotes a good rise and lightness in the batter.
  • 1/2 teaspoon ground cinnamon Additional flavor for the muffin batter.
  • 1/2 teaspoon salt Balances sweetness and enhances overall flavor.
  • 1/2 cup unsalted butter, softened Creates a creamy, rich batter for the muffins.
  • 3/4 cup granulated sugar Provides sweetness to the muffin base.
  • 2 large eggs Binds the ingredients together and adds moisture.
  • 3/4 cup full-fat sour cream Adds richness and moisture, keeping the muffins tender.
  • 1 teaspoon pure vanilla extract Enhances sweetness and flavor depth.
  • 2 tablespoons milk Adjusts the batter consistency for optimal texture.
Optional Glaze
  • 1 cup confectioners sugar For an optional glaze to sweeten the muffins further.
  • 2 to 3 tablespoons milk or heavy cream To achieve desired glaze consistency.
  • 1/2 teaspoon pure vanilla extract Additional flavor for the glaze.

Method
 

Preparation
  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 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 cinnamon, and salt.
  4. In a large mixing bowl, beat the softened butter and granulated sugar until creamy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
  6. Gradually fold the dry mixture into the wet mixture, adding 2 tablespoons of milk for a smooth batter.
  7. Fill each muffin cup three-quarters full with the batter.
  8. Top each muffin with the crumb mixture, pressing down slightly.
  9. Bake for 22-24 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 12g

Notes

For added flavor, consider mixing in chocolate chips or chopped nuts into the muffin batter. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To thaw, leave at room temperature for a few hours or microwave for a few seconds. If you want a sweeter treat, drizzle a glaze made from confectioners sugar and milk over the cooled muffins.

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