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Crumb Cake Muffins

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Indulge in the comforting flavors of Crumb Cake Muffins, a delightful treat perfect for breakfast or a cozy afternoon 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 for easy removal.
  2. Mix together the brown sugar, 2 teaspoons cinnamon, and melted butter to create the crumb topping. Set aside.
  3. Whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt to combine the dry ingredients.
  4. Beat the softened butter and granulated sugar together 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.
  6. Fold the dry mixture into the wet mixture, being careful not to overmix. Add 2 tablespoons of milk to achieve a smooth batter.
  7. Fill each muffin cup about three-quarters full with batter.
  8. Top each muffin with the crumb mixture, pressing it down slightly.
  9. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For a perfectly even bake, rotate your muffin pan halfway through the baking time. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: crumb cake muffins, breakfast muffins, easy muffins, dessert muffins

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