Little Cinnamon Crumb Cakes
Soft, sweet, and irresistibly spiced, Little Cinnamon Crumb Cakes are the ultimate treat for breakfast, brunch, or a cozy afternoon snack. These individual-sized cakes feature a moist, tender crumb flavored with just the right hint of warm cinnamon, topped with a buttery crumble that melts in your mouth. With simple pantry staples like all-purpose flour, brown sugar, and vanilla, this recipe comes together in just 15 minutes of prep time and bakes to perfection in under 20 minutes. The star of the show is the crumb topping, made with melted butter and cinnamon, adding a golden crunch to every bite. Perfect alongside a steaming cup of coffee or tea, these mini treats are a delightful way to elevate any moment. Give this quick and easy recipe a try, and enjoy a homemade, bakery-style indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (cold and cut into small cubes)
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon (for crumb topping)
- 0.5 cup all-purpose flour (for crumb topping)
- 0.25 cup unsalted butter (melted, for crumb topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin thoroughly with butter.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
Using a pastry cutter or your fingers, cut the cold butter cubes into the dry ingredients until the mixture forms a crumbly texture resembling coarse sand.
In a separate medium bowl, whisk together the milk, vanilla extract, and the egg until well combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the cakes tender.
Divide the batter evenly among the prepared muffin tins, filling each about 3/4 full.
To make the crumb topping, combine the light brown sugar, ground cinnamon, and all-purpose flour in a small bowl.
Drizzle the melted butter into the crumb topping mixture and stir with a fork until large crumbs form.
Sprinkle the crumb topping evenly over the batter in each muffin cup.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Little Cinnamon Crumb Cakes with a hot cup of coffee or tea!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 500.2 g | 182% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 260.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 463 mg | 36% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 880 mg | 19% | |
*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.
