Crumbcake Muffins
Elevate your breakfast game with these irresistible crumbcake muffins, a perfect hybrid of soft, buttery cake and a rich, spiced crumb topping. With a moist vanilla-flavored base and a generous layer of cinnamon-sugar crumbles, these muffins are as satisfying as they are stunning. Made in just 35 minutes, they’re ideal for busy mornings, brunch gatherings, or a sweet mid-afternoon snack. The secret to their irresistible texture lies in a simple, no-fuss batter and a decadent crumb topping made with brown sugar, cinnamon, and melted butter. Finished with a dusting of powdered sugar, these crowd-pleasers strike the perfect balance of comfort and indulgence. Whether paired with a cup of coffee or enjoyed on their own, crumbcake muffins will quickly become your new go-to treat. Perfect for festive occasions or a cozy weekday indulgence, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 5 tablespoons unsalted butter
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup brown sugar
- 2 teaspoons cinnamon
- 1.25 cups all-purpose flour (for crumb topping)
- 0.5 cup unsalted butter (melted)
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a microwave-safe bowl, melt 5 tablespoons of unsalted butter. Let it cool slightly before adding it to the wet mixture.
In a medium bowl, whisk together the milk, vanilla extract, and egg. Gradually mix in the melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—it's okay if there are a few lumps.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
To make the crumb topping, mix together brown sugar, cinnamon, and 1.25 cups of all-purpose flour in a medium bowl. Slowly drizzle in the melted butter and stir with a fork until large, crumbly clumps form.
Generously sprinkle the crumb topping over each muffin, pressing slightly to help it adhere to the batter.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the muffins with powdered sugar before serving.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 24.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
