CINNAMON CRUMB CAKE MUFFINS

Cinnamon Crumb Cake Muffins image

Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.

Provided by Melissa Clark

Time 1h

Yield 12 muffins

Number Of Ingredients 17

Ingredients

1/2 cup/115 grams unsalted butter (1 stick)
1 1/3 cups/165 grams all-purpose flour
1/2 cup/110 grams dark brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice or cardamom
1/4 teaspoon fine sea salt
3/4 cup/180 milliliters sour cream
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon finely grated lemon zest
1 1/2 cups/190 grams all-purpose flour
2/3 cup/135 grams granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened

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.