Coffee Cake Crumb Muffins

I’m starting to get the winter blues… it gets dark wayyy too early in the day, and it basically just snowed here for 24 hours straight. The poor road conditions keep me cooped up in the house, and I have to stay busy or I get antsy.


Fortunately, I don’t have to leave the house to bake, and I had all the ingredients on hand for these coffee cake crumb muffins. I made them a while back based off a Pinterest recipe, but the original baker’s recipe was a mess–missing ingredients and obviously incorrect measurements. I’ve had a couple people ask for the recipe, but I knew in order to post, I’d have to recreate the muffins on my own.

I finally forced myself to sit down last night and make the new recipe. You can bake these in a greased cupcake tin OR you can create your own parchment paper liners by cutting 5×5″ squares of parchment paper and creasing them down around the base of a cup. While the parchment paper liners are not necessary, they do look pretty AND they help keep your crumb topping from spilling off your muffin as it bakes. If I bake them without the liners, I only fill the tins about halfway with batter, otherwise they will rise too high and lose the crumb topping.

I also drizzle a little bit of powdered sugar glaze on top for some added sweetness, but it is not necessary. Find the recipe below!


Coffee Cake Crumb Muffins

Makes approximately 12-14 muffins 

Crumb topping:
1 and 1/2 cups flour
1/3 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
dash of nutmeg
1/2 cup (or 1 stick) of salted butter, melted

1 and 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 eggs
1/2 cup brown sugar
3/4 cup buttermilk
1/3 cup vegetable oil
1 tsp vanilla extract

Preheat the oven to 375 degrees and grease or line one or two 12-cup muffin tins. You will likely have enough batter to make 14 muffins.

In a medium bowl, make your crumb topping by sifting together the flour, sugars, cinnamon, salt and nutmeg. Melt your stick of butter and pour into your mixture. Fold and stir in the butter until your mixture forms small-medium sized crumbs resembling pebbles. Set your crumb mixture to the side.

To make your muffins, sift together your flour, baking soda and powder, cinnamon and salt in a large bowl. In a separate small bowl, lightly beat together your eggs and brown sugar. Add in the buttermilk, oil and vanilla, lightly beating until combined. Pour your wet ingredients into your dry ingredients, stirring until combined.

Scoop your batter into your tin or liners, filling about halfway to 2/3 full. Sprinkle each with your crumb topping, pressing the topping lightly into the batter. Bake for about 15-17 minutes, until an inserted knife or toothpick comes out clean. Let muffins cool for about 10 minutes, and drizzle with powdered sugar glaze–about 1 cup of powdered sugar and 2 Tbsp milk–if you would like. Brew yourself a cup of coffee and enjoy!



One Comment Add yours

  1. chefkreso says:

    Love the addition of powdered sugar glaze 😄


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