Crumb Cake Muffins

by 

Y’all know I love muffins. I’m always trying to think of new flavors because my kids only ask for chocolate chip and blueberry. This week I decided to turn my ever popular crumb cake into muffins. They were so good! And now crumb cake muffins are on my kids’ request list. 😋

crumb cake muffins

I usually like to make jumbo muffins, but these really work best as regular sized muffins. And you can see in the pictures that even with a fairly small amount of batter, they will rise significantly. You could even go with less batter and stretch it to 18 muffins.

Happy Baking!

XOXOXO Amanda

Crumb Cake Muffins

Recipe by Amanda Innes-ShareefCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

18

minutes
Calories

355

kcal

Moist and tender crumb muffins with a sweet and crunchy brown sugar topping.

Ingredients

  • Unsalted Butter, softened 113g
    (1/2 cup)

  • Sugar 100g
    (1/2 cup)

  • 1 Large Egg

  • Vanilla 1 tsp

  • Sour Cream 82g
    (1/3 cup)

  • Milk 184g
    (3/4 cup)

  • All Purpose Flour 285g
    (2 1/4 cups)

  • Baking Powder 1 Tbsp

  • Salt 1/2 tsp

  • Crumb Topping (recipe below)

Directions

  • Preheat oven to 350° and line muffin tins with liners.
  • In a medium mixing bowl, beat butter and sugar until smooth and creamy, about 5 minutes.
  • Add egg and vanilla and beat well, another 2-3 minutes, scraping down the sides of the bowl halfway through.
  • Add sour cream and mix for another 2-3 minutes.
  • Warm milk in the microwave for 20 seconds. Set aside.
  • Measure dry ingredients into a small bowl and whisk until combined.
  • Alternately add dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients.
  • Use a medium sized scoop to scoop the batter into the muffin tins. You should get exactly 12 muffins.
  • Add crumb topping (recipe below) and bake for 18 minutes, or until a cake tester or toothpick inserted comes out clean. Be careful not to over bake.

crumb cake muffin topping Directions

  • Melt 113g (1/2 cup) butter. Add 50g sugar (1/4 cup), 100g brown sugar (1/2 cup), 1 tsp cinnamon, 1/4 tsp salt and 130g flour (1 cup) and stir until everything is combined.
  • Use fingers to crumble over the tops of the muffins.