Crumb Cake Muffins

Muffins that taste like crumb cake? Yes, please. These crumb cake muffins hit that perfect sweet spot—soft, tender, with a buttery crumb topping that’s basically crack in muffin form. They’re like little handheld coffee cake getaways you can shove in your face any time of day without judgment. If you love that cozy, nostalgic bakery vibe but don’t want to wait for a slice, these muffins are your new jam.

In our house, these muffins have officially become the breakfast MVP. My husband, who usually isn’t the biggest fan of sweets early in the morning, somehow can’t resist sneaking back for seconds—sometimes thirds. One Saturday morning after a lazy breakfast, I found him secretly munching one while pretending he was “just looking” at his phone. I won’t call him out; I do the exact same thing. These muffins have that magical ability to make mornings feel special, even when everyone’s half asleep.

How to Make It

Okay, so here’s the deal. You’re basically mixing muffin batter like normal but then topping ’em off with this buttery cinnamon-sugar crumb that bakes into a crazy good crunchy-sugary topping. First, you get your dry and wet ingredients all friendly in separate bowls, then you fold them gently together—don’t go overboard or you’ll get tough muffins, nobody wants that. Then, smear or sprinkle your crumb topping generously on top before you shove ‘em in the oven. The scent while baking? Get ready to lose track of time standing over the oven like it’s magic. Let them cool a bit or eat them warm with butter melting into every nook and cranny.

✔Ingredient Notes

– Flour: Go with all-purpose—it’s what gives these muffins that light but sturdy crumb. Tried whole wheat once and yikes, crumb cake turned a little too serious.
– Butter: Unsalted butter is king here, both in the batter and crumb topping. Makes everything moist and rich without salty weirdness.
– Brown Sugar: Dark brown sugar for the crumb topping adds that deep molasses flavor that can’t be skipped. Light brown works, but it’s meh.
– Cinnamon: Fresh cinnamon powder, not the fake stuff. Cinnamon is the soul of crumb cake. Don’t skimp.
– Eggs: They bind it all and add a little bounce. Room temp eggs mix better and avoid weird clumps.
– Milk: Whole milk makes these muffins moist and tender—a bit of creaminess that carries the flavor.
– Baking Powder: Helps these muffins rise perfectly without collapsing into sad little lumps.
– Vanilla Extract: The quiet MVP that brings the batter and crumb topping together with warm cozy notes.

✔Recipe Steps

1. Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
2. Whisk together flour, baking powder, and a pinch of salt in a medium bowl.
3. In a separate big bowl, cream butter and sugar until light and fluffy—this bit is key for fluffiness.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Alternate adding dry ingredients and milk to the wet mix, stirring gently until just combined (no flour streaks, no overmixing).
6. Throw together the crumb topping: mix cold butter, brown sugar, flour, and cinnamon with your fingertips until crumbly.
7. Spoon batter into muffin cups about 2/3 full, then pile on generous amounts of crumb topping.
8. Bake for 18-22 minutes or until a toothpick comes out clean but with a few moist crumbs.
9. Let cool in the pan for 5 minutes, then pop onto a wire rack to finish cooling—or just eat warm, no judgment.

What to Serve It With

Honestly, these muffins are a star on their own with a cup of coffee or tea. But if you’re feeling fancy (or hungry), spread some cream cheese or a dab of jam on top. A small side of fresh berries or sliced apples adds a nice fresh contrast to all that buttery crumb.

✔Tips & Mistakes

Don’t overmix the batter unless you want muffins that feel like hockey pucks. Keep your butter cold when making the crumb topping or it’ll just melt into the batter instead of giving you that crispy crumb texture. If your muffins sink a bit after baking, maybe your oven runs cold—give your thermometer a check.

✔Storage Tips

Store muffins in an airtight container at room temp for up to 2 days, or pop them in the fridge if you want to stretch their life a bit longer. Cold muffins? Honestly, still good – like little buttery delights you can nibble whenever. Reheat in the toaster oven for a minute or so and you’re basically back at breakfast magic status.

✔Variations and Substitutions

Try tossing in some chopped nuts (pecans or walnuts) to the crumb topping for extra crunch. You can swap half the flour for whole wheat if you want a denser, nuttier muffin but don’t expect the same tender crumb. Brown sugar in the topping? Totally can swap with coconut sugar for a subtle twist. If you’re out of vanilla, a pinch of almond extract does a nice job dancing with cinnamon. But honey for sugar? Meh, that one’s tricky here since you want that crumbly texture; stick to granulated sugars for best results.

Frequently Asked Questions

Crumb Cake Muffins

These crumb cake muffins are soft, moist, and topped with a sweet cinnamon crumb topping, perfect for breakfast or snack time.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cup granulated sugar
• ▢ 0.75 cup milk whole milk
• ▢ 1 large egg
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 teaspoons baking powder
• ▢ 0.25 teaspoon salt

Crumb Topping

• ▢ 0.75 cup brown sugar packed
• ▢ 0.5 cup all-purpose flour
• ▢ 0.5 cup unsalted butter cold, cut into cubes
• ▢ 1 teaspoon ground cinnamon

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In another bowl, whisk the egg, milk, and melted butter until combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined without overmixing.
• Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• To make the crumb topping, combine brown sugar, flour, cinnamon, and cold butter cubes in a bowl.
• Use a pastry cutter or your fingers to mix the topping until it resembles coarse crumbs.
• Sprinkle the crumb topping evenly over each muffin.
• Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a richer flavor, swap milk with buttermilk. Store leftovers in an airtight container for up to 3 days.