Crumb Cake Muffins

Crumb Cake Muffins

12 servings
Tender sour cream coffee cake, ribboned with cinnamon and topped with a crumbly streusel topping. These crumb cake muffins are a great way to start the day!

Ingredients

  • unsalted butter

    melted

    ½ c
  • all-purpose flour
    1 ½ c
  • light brown sugar
    ½ c
  • ground cinnamon
    2 tsp
  • kosher salt
    ¼ tsp
  • all-purpose flour
    3 c
  • granulated sugar
    1 c
  • baking powder
    1 tbsp
  • kosher salt
    ¼ tsp
  • unsalted butter

    melted

    ½ c
  • sour cream
    1 c
  • milk
    3 tbsp
  • eggs
    2 large
  • vanilla extract
    1 ½ tsp

Directions

To make the cinnamon crumb topping:

  1. 1

    Toss the melted butter, flour, brown sugar, cinnamon, and salt together with a fork until crumbly.

To make the sour cream coffee cake muffins:

  1. 1

    Preheat the oven to 425 degrees F and line a muffin pan with papers.

  2. 2

    Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

  3. 3

    In a smaller bowl, whisk the melted butter, sour cream, milk, eggs, and vanilla together until smooth.

  4. 4

    Add the sour cream mixture to the dry ingredients, and fold together until just barely combined.

  5. 5

    Fill the wells of the muffin pan halfway with the sour cream coffee cake batter, then top with a few teaspoons of the cinnamon crumb topping.

  6. 6

    Divide the remaining batter equally among all 12 wells of the muffin pan, and top with the remaining cinnamon crumb topping.

  7. 7

    Bake the crumb cake muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 14 to 18 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.

Crumb Cake Muffins

Crumb Cake Muffins

42 min12 servings459 cal

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