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Cinnamon Crumb Cake Muffins
Breakfast

Cinnamon Crumb Cake Muffins

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Cinnamon Crumb Cake Muffins

Published Dec. 30, 2020

Prep & Cooking Time

  • Total Time: 1 hour

Ingredients

For the Topping (Crumble)

  • ½ cup (115g) unsalted butter (1 stick)

  • 1⅓ cups (165g) all-purpose flour

  • ½ cup (110g) dark brown sugar, packed

  • 1½ teaspoons ground cinnamon

  • ¼ teaspoon ground allspice or cardamom (optional)

  • ¼ teaspoon fine sea salt

For the Batter

  • ¾ cup (180ml) sour cream

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • ¼ teaspoon almond extract

  • ½ teaspoon finely grated lemon zest

  • 1½ cups (190g) all-purpose flour

  • ⅔ cup (135g) granulated sugar

  • ¾ teaspoon baking soda

  • ¾ teaspoon baking powder

  • ½ teaspoon fine sea salt

  • ½ cup (115g) unsalted butter (1 stick), cut into 1-inch slices and softened

Preparation

  1. Preheat Oven & Prep Muffin Tin

Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners; set aside.

  1. Make the Topping (Crumble)

  2. In a medium saucepan over medium-high heat, melt the butter. Simmer until the foam subsides and the butter turns a deep golden-brown (about 4–6 minutes). It will emit a nutty aroma when ready.

  3. Immediately transfer the brown butter to a small bowl to stop browning; let cool for 5 minutes.

  4. In a medium bowl, whisk together flour, brown sugar, cinnamon, allspice/cardamom, and salt. Add the cooled brown butter and stir while pinching the mixture to form crumbs. Set aside.

  5. Make the Batter

  6. In a mixing bowl, whisk together sour cream, eggs, vanilla, almond extract, and lemon zest.

  7. In a large bowl (or stand mixer with a paddle attachment), combine flour, granulated sugar, baking soda, baking powder, and salt. Mix on low speed for 10 seconds to blend.

  8. Add softened butter and beat for 20 seconds to incorporate. Pour in the sour cream-egg mixture and beat on medium speed for 1 minute until the batter is extremely smooth.

  9. Assemble & Bake

  10. Step 1: Sprinkle ~1 tablespoon of crumble topping into the bottom of each liner.

  11. Step 2: Divide the batter evenly over the crumbs.

  12. Step 3: Bake at 375°F for 5 minutes to set the tops (prevents crumble from sinking). Reduce oven to 350°F (175°C).

  13. Step 4: Sprinkle remaining crumble over the batter.

  14. Step 5: Bake until muffins are springy to the touch and a toothpick in the center comes out clean (25–30 minutes total).

  15. Cooling

Let muffins cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.

User Comments

  • Anonymous: “The two-stage mixing method (dry ingredients first, then liquid) is brilliant for texture. A former pastry chef here—this is a pro technique.”

  • Anonymous: “Added ¼ cup chopped pecans to the topping; 21 minutes in my oven worked. Delicate crumb, not overly sweet—delicious!”

  • Anonymous: “These were a hit at work! The extra 5–10 lbs are worth it for this amazing recipe. Thank you, Melissa!”

  • Anonymous: “Skipped the topping? Put brown sugar-butter in the bottom instead. Still amazing.”

  • Anonymous: “Adapted to a loaf: Use a metal loaf pan, spread half batter, top with half crumble, repeat. 15 mins at 375°F, then 30+ at 350°F. Perfect!”

Private Notes

The author’s personal tips and variations.

  • Adaptation: For a richer texture, add toasted chopped nuts (pecans/walnuts) to the topping.

  • Baking Times: Ovens vary; adjust baking time if muffins need extra 5–10 minutes to ensure doneness.

Enjoy your Cinnamon Crumb Cake Muffins with coffee or tea! ☕️