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Crumb Cake Muffins

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Delightful Crumb Cake Muffins with a rich, buttery topping and moist interior, perfect for breakfast or as a sweet 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)
  • 2 to 3 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. Combine the brown sugar, 2 teaspoons of cinnamon, and melted butter to create the crumb topping. Mix well and set aside.
  3. Whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon of cinnamon, and salt for the dry ingredients.
  4. Beat the softened butter with the 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 integrated.
  6. Fold the dry mixture into the wet mixture gently. 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 slightly to adhere.
  9. Bake in the preheated oven for 22-24 minutes, or until a toothpick comes out clean.
  10. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure not to overmix the batter to avoid dense muffins. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: muffins, crumb cake, breakfast, dessert, sweet treat

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