Description
Moist, bakery-style muffins topped with a buttery cinnamon crumb and finished with a light vanilla glaze. These Irresistible Crumb Cake Muffins are melt-in-your-mouth delicious and ideal for cozy mornings.
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup sour cream (or plain yogurt)
- 1 tsp vanilla extract
- ¼ cup milk
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- Make the crumb topping: In a small bowl, combine flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
- Prepare muffin batter: In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, eggs, sour cream, vanilla, and milk until smooth.
- Add wet ingredients to dry ingredients and mix until just combined (do not overmix).
- Divide batter evenly among muffin cups, filling about ⅔ full. Sprinkle generously with crumb topping.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly. If using, whisk glaze ingredients together and drizzle over cooled muffins.
Notes
- For extra crunch, chill the crumb topping before baking.
- Substitute Greek yogurt for sour cream for extra protein.
- Store in an airtight container up to 3 days, or freeze up to 2 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
