Panini Girl

My obsessions-Italy and Cooking

November 6, 2015


Crumb Cake Muffins


I had a craving for a crumb cake, one of those little cakes that they used to sell in the cafeteria at my high school. Individually wrapped in plastic and similar to a Drake’s cake, they had a little bit of cake and a lot of crumbs. As far as I’m concerned there can never been too many crumbs.

I could have just made a crumb topped coffee cake, but I wanted something that I could hold in my hand. I searched through various cookbooks and websites and finally came up with this recipe which was exactly what I had in mind. It’s the grown up version of my high school treat.


Crumb Cake Muffins (slightly adapted from Table for Two)

Crumb topping
⅓ cup granulated sugar
⅓ cup dark brown sugar
1 tsp. ground cinnamon
⅛ tsp. salt
8 tbsp. unsalted butter, melted
1¾ cups flour

1¼ cup cake flour
½ cup granulated sugar
¼ tsp. baking soda
¼ tsp. salt
6 tbsp. unsalted butter, cut into 6 pieces, slightly softened
1 large egg
1 egg yolk
1 tsp. vanilla extract
⅓ cup buttermilk or ⅓ cup plain yogurt (I used yogurt)

Preheat oven to 325 degrees. You’ll need to use those deep muffin cups because the batter puffs up and your crumbs will fall off if you don’t. Spray liners lightly with cooking spray.

In a medium bowl, mix together sugars, cinnamon, and salt. Pour the butter over top and using a wooden spoon, mix until incorporated. Add the flour and mix until mixture resembles a thick dough. With your fingers pinch dough together to form large crumbs. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.

Add the egg, egg yolk, vanilla extract and buttermilk or yogurt and mix until batter is light and fluffy.

Using a ¼ cup measuring cup, divide up batter into prepared muffin cups. Sprinkle a good amount of the crumb topping over the batter. Do not press the crumb topping into the batter. Just let it sit on top. The original recipe said this makes 12 muffins but when using 1/4 cup measure to portion out the batter I only had enough for 8. Next time I would use a little less than 1/4 cup and make 12. You want the finished product to have a small amount of cake with a lot of crumbs.

Bake for 20 minutes or until crumbs are golden and a toothpick inserted into the middle comes out clean. If you want your crumbs to be a little darker place under the broiler for about 3 minutes. Do not walk away-you don’t want them to burn.

Let muffins cool for 5 minutes before transferring them to a wire rack to cool completely. Eat one immediately!

Store in an airtight container for up to 2 days. Serves: 12


3 thoughts on “Crumb Cake Muffins

  1. Those crumb cake muffins have just the right proportion of crumbs to cake – heavy on the crumbs please.

  2. Being a displaced Jersey girl, I have been thinking quite a lot about crumb cakes. I love the way you prepared individual cakes and can’t wait to try the recipe.

  3. I love Crumb Cake, and as Linda says, “heavy on the crumbs, please.” These look perfect!

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