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crumb cake muffins

(2 ratings)
ididit2tymes avatar
Blue Ribbon Recipe by
maritza soto
@ididit2tymes
bronx, NY

I baked these for a morning PTA meeting and they were a hit!

Blue Ribbon Recipe

Everything you love about crumb cake, in a portable muffin. The crumb cake muffin is tender, buttery, and slightly sweet. Once baked, the crumb topping is crunchy with pops of cinnamon. Enjoy these muffins for breakfast, with a cup of afternoon coffee or tea, or as an on-the-go snack.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 dozen
prep time 1 Hr 15 Min
cook time 30 Min
method Bake

Ingredients For crumb cake muffins

  • MUFFINS
  • 1 c
    unsalted butter, room temperature
  • 1 1/2 c
    granulated sugar
  • 2 lg
    eggs
  • 1 tsp
    vanilla extract
  • 2 1/4 c
    all-purpose flour
  • 3 Tbsp
    baking powder
  • 1 tsp
    salt
  • 1 c
    milk
  • CRUMB TOPPING
  • 1/2 c
    unsalted butter, cold
  • 1 c
    dark brown sugar
  • 1 c
    all-purpose flour
  • 1 Tbsp
    cinnamon

How To Make crumb cake muffins

  • Cream butter and sugar. Add egg and vanilla.
    1
    Cream butter (room temperature) and sugar until well blended. Add egg and vanilla. Mix until smooth.
  • Sift flour, baking powder, and salt.
    2
    Sift flour, baking powder, and salt.
  • Add flour a little at a time.
    3
    Add flour a little at a time.
  • Alternate a little milk and flour until you use it all.
    4
    Alternate a little milk and flour until you use it all. Scrape the sides of the bowl as needed. Do not overbeat.
  • Mix the brown sugar, flour, and cinnamon. Cut in butter.
    5
    For the crumb topping, mix the brown sugar, flour, and cinnamon. Cut in butter until it resembles gravel.
  • Line cupcake tins while the oven preheats.
    6
    Preheat oven to 350 degrees F. Line 24 cupcake tins with paper liner and lightly spray the liners and pan with cooking spray.
  • Fill each muffin tin approximately 3/4 of the way full.
    7
    Fill each muffin tin approximately 3/4 of the way full.
  • Top each muffin with the crumb topping.
    8
    Top each muffin with the crumb topping.
  • Bake in the preheated oven for 25-30 minutes.
    9
    Bake in the preheated oven for 25-30 minutes. Check the middle of the muffin to see if it springs back when touched lightly and a toothpick comes out clean.
  • Cool in pan for 30 minutes and then move to a cooling rack to completely cool.
    10
    Cool for about 30 minutes in the pan. Then remove to a cooling rack to cool completely.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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