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Crumb Cake Muffins

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Melt in your mouth buttermilk muffins topped with a buttery crumb topping makes for the most delightful crumb cake muffins.

Ingredients

Scale

Crumb Topping

  • 3/4 Cup (94 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1/4 Cup (58 g) Brown Sugar
  • 2 Ounces (4 Tablespoons) Unsalted Butter, Melted, Cooled to Room Temperature

Crumb Cake Muffins Batter Crumb Cake Muffin Glaze

  • 11/2 Cups (188 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Large Egg, Room Temperature
  • 1/4 Cup + 2 Tablespoons (97 g) Brown Sugar
  • 3/4 Cup (177 ml) Buttermilk, Room Temperature
  • 2 Ounces (4 Tablespoons) Unsalted Butter, Melted, Cooled to Room Temperature
  • 3 Tablespoon Neutral Flavored Oil
  • 1 Teaspoon Vanilla Extract

Crumb Cake Muffins Glaze

  • 1/2 cup (55 g) Powdered Sugar, Sifted
  • 1–2 Tablespoon Heavy Cream
  • 1/2 Teaspoon Vanilla Extract, Optional

Instructions

Crumb Topping

  1. In a small mixing bowl, add the flour and brown sugar and use a folk/small spoon to combine.
  2. Pour and mix the melted butter into flour-sugar mixture. The resulting crumb mixture will have the appearance of wet sand.
  3. Set crumb topping aside until ready to use.

Crumb Cake Muffins Batter

  1. Preheat oven to 325F (165C). Place large muffin liners in a 6-count muffin pan. Alternatively, for smaller muffins, place standard size muffin liners in a 12-count muffin pan.
  2. In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Lightly mix ingredients together.
  3. In a separate mixing bowl, add the brown sugar, melted butter and oil. Whisk until a thick syrup-like mixture is achieved, about 1 minute. Next whisk in the egg, buttermilk and vanilla extract.
  4. Pour the liquid mixture into the bowl with the dry ingredients and mix just until muffin batter comes together without any streaks of flour present. Take care not to over mix batter.
  5. Divide muffin batter into prepared muffin pan.
  6. Evenly cover the muffin batter with crumb topping. The entire surface of the muffin batter should be covered with the crumb topping and not clumped up in the center of batter (see photo 2 of unbaked muffin batter with crumb topping).
  7. Bake crumb cake muffins for 30 minutes, rotating the pan halfway through bake time. Muffins are ready when a toothpick inserted into the center comes out clean.
  8. Allow muffins to rest in pan for 5 minutes before transferring to a cooling rack to cool completely to room temperature, about 40-60 minutes.

Crumb Cake Muffin Glaze

  1. In a small mixing bowl, add the powdered sugar and whisk in heavy cream 1 tablespoon at a time until a pourable consistency is achieved. After 2 tablespoons, if glaze is still too thick, whisk in 1 additional teaspoon at a time of heavy cream until glaze is thin enough to drizzle over muffins.
  2. Drizzle glaze over cooled muffins and serve.

Notes

  • Recipe makes 6 large crumb cake muffins or 12 standard crumb cake muffins.  
  • For even, same sized crumb cake muffins, use a cookie/ice cream scooper to divide batter into prepared muffins pan.
  • When adding crumb topping over muffin batter, make sure that topping is evenly spread out over the top of muffin batter and not just clumped in the center. This will allow for an even coating of crumb topping over muffins once baked (see photo 3 of baked un-glazed muffins).
  • I used heavy cream in the crumb muffin glaze, but cream maybe substituted with milk just reduce the quantity in recipe to 1/2 – 1 Tablespoon.
  • Crumb cake muffins are easily adaptable. Some great add-ins would be chocolate chips, nuts or spices like cinnamon.

Find it online: https://nourishedendeavors.com/crumb-cake-muffins/