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Crumb Cake Muffins

by  Amanda Innes-Shareef
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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
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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.
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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.