Best Crumb Cake Muffins Recipes

JAM-FILLED CRUMB-TOPPED COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside.
• Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.
• Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined.
• Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

CINNAMON CRUMB CAKE MUFFINS

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

PUMPKIN CRUMB CAKE MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.

CRUMB CAKE MUFFINS

Steps:

• In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
• Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
• Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

JAM-FILLED CRUMB TOPPED COFFEE CAKE MUFFINS RECIPE - (4.7/5)

Steps:

• Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside. (You can also use foil cupcake liners sprayed with nonstick cooking spray. Or better yet, a silicone muffin mold sprayed with nonstick spray). Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside. Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined. Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

CHOCOLATE CHIP CRUMB CAKE MUFFINS

Steps:

• 1. Heat oven to 375. Line regular muffin tins with 24 paper liners or line extra large muffin tins with 12 paper liners. To make topping, in mixer, fitted with paddle attachment, mix the brown sugar, flour and cinnamon and mix on low speed. Add butter and mix on low speed til crumbly. Mixture will look sandy at first, and then will bind into crumbs. This may take several minutes, so keep mixing til larger crumbs form. Add the chocolate chips and mix just til they are dispersed. You can make this topping in advance and keep it in an airtight container in refrigerator for up to a week. To make muffins, sift together flour, cocoa powder, baking powder and baking soda and salt in a bowl. Set aside. In bowl of mixer, (no need to wash the bowl after making the topping) fitted with whip attachment, beat butter on medium speed til it is light and fluffy. Then add sugar and mix well. Mix in the eggs, one at a time, and then mix in the vanilla. Add a third of the dry ingredients and mix til barely combined. The mix in a third of the sour cream. Repeat til all dry ingredients and sour cream are added and mixed til just combined. Scoop batter into lined muffin tins, filling them about halfway. Spoon topping onto tops of the muffins. Bake til muffins are cooked through and the topping is golden brown, 20 to 25 minutes for regular muffins, 25 to 30 minutes for extra large muffins. Serve warm or at room temperature. Makes 24 regular or 12 large muffins

APPLE PIE CRUMB CAKE MUFFINS

Steps:

• Topping Mix all dry goods together in small bowl. Drizzle oil while crumbling with fingertips. set aside Preheat oven to 375-F. Lightly grease 12 muffin tin (or kills a tree to use the paper liners, your choice. I won't judge) Muffin In large bowl, sift together/process flour, sugar, b-soda, b-powder, spices, salt. create a well and add cider, oil, and vanilla. Mix. Fold in both apple types. Fill each muffin cup 2/3 fill. Sprinkle crumb top over each muffin. Bake approx 22 minutes.

ALMOND CRUMB CAKE MUFFINS

Steps:

• preheat oven to 400*.
• lightly butter 12 muffin cups with spray.
• to prepare TOPPING:.
• combine the almonds, brown sugar, and flour, stir in melted butter -- set aside.
• to prepare BATTER:.
• combine flour, sugar, baking powder, baking soda and salt in large bowl -- stir well until blended.
• in a seperate bowl, whisk buttermilk, melted butter, eggs and almond extract.
• add to the dry ingredients all at once and fold just until evenly moistened -- do not overmix.
• divide the batter evenly among the muffin cups.
• press 1 tbls of topping onto each muffin.
• bake until the tops are golden and a toothpick inserted in the centers, comes out clean -- about 22-25 minutes.
• cool in pan on wire rack compeltely before removing from pans.

NEW YORK STYLE CRUMB CAKE MUFFINS RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 325 degrees. Line muffin pan with baking cups or prepare panettone baking cups by spraying them lightly with cooking spray. 2.In a medium bowl, whisk together sugars, cinnamon, and salt. Pour the butter over top and using a wooden spoon, mix until incorporated. Then add the cake flour and mix until mixture resembles a thick and cohesive dough. Set aside. 3.In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. 4.Add the egg, egg yolk, vanilla extract and buttermilk and mix until all has been incorporated and batter is light and fluffy. 5.Using a 1/4 cup measuring cup, divide up batter into prepared muffin pan. Then, sprinkle a generous amount of the crumb topping on top. Do not press the crumb topping into the batter. Just let it sit on top. 6.Bake for 20 minutes or until crumbs are golden and a toothpick inserted into the middle comes out clean. (Note: I did stick my muffins under the broiler at about the 15 minute baking mark so the tops would get nice and brown. If you do this, make sure to watch it carefully. You do not have to do the broiler step and can omit it completely.) 7.Let muffins cool for 5 minutes before transferring them to a wire rack to cool completely. Dust with confectioners' sugar just before serving. Store in an airtight container for up to 2 days. Makes 12 muffins ............................. Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough muffin. If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the muffins, take care to not push the crumbs into the batter. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

CRUMB CAKE MUFFINS

Steps:

• 1 Combine oats, brown sugar, crystallized ginger, flour and 2 tbsp. melted butter and stit thoroughly. 2. Pre-heat oven to 350 degrees. Grease muffin tin with melted butter. Combine the flour, sugar, baking powder, baking soda, cinnamon, ground ginger and salt in a bowl and stir to combine. 3. In a seperate bowl combine b uttermilk, applesauce and oil. Stir in flour mix until well combined. Fold in egg whites. Place 2 tbsp. of batter into each muffin cup. Sprinkle with reserved topping; press gently to adhere topping to cake. 4. Bake 25 minutes. Cool 15 minutes.

CRUMB CAKE MUFFINS

Steps:

• 1. Cream butter (room temperature) and sugar until well blended. Add egg and vanilla, mix until smooth. Sift flour, baking powder, and salt together, add alternately with milk. Mix until smooth, scrapping sides of bowl often. DO NOT OVER BEAT!
• 2. Pre-heat oven at 350°. Pour batter into muffin tins smoothing out to fill bottom half. Sprinkle crumbs over muffins. Small crumbs work well larger ones will sink into batter. Bake on middle rack of oven on baking sheet for 15-20 minutes depending on your oven. Check that the middle of muffin springs back when touched lightly. Cool about 1/2 hour. Dust generously with cinnamon/powder sugar or even both!