Crumb Cake Muffin Tops Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated May. 07, 2020
Yvonne Ruperti

Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and topped with pebbly brown sugar-cinnamon crumbs.

Notes:Muffin top pans differ depending on the brand. I used a muffin top pan that has six cups, each cup with a volume of 5 tablespoons. The batter in this recipe made exactly two batches, or 12 muffin tops total. Though I haven't tested it, you should be able to bake this batter in a standard size 12 cup muffin pan.

Recipe Facts

5

(1)

Active:15 mins
Total:60 mins
Serves:12 muffin tops

Rate & Comment

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For the Cake:

  • 1/2cup(3 1/2 ounces)granulated sugar

  • 1/2teaspoonsalt

  • 2tablespoonsmeltedbutter

  • 1tablespooncanola oil

  • 1largeegg

  • 1/2cupmilk

  • 1/4cupsour cream

  • 2teaspoonsvanilla extract

  • 1cup(5 ounces)all-purpose flour

  • 1 1/2teaspoonsbaking powder

  • 1/8teaspoonbaking soda

For the Crumb Topping:

  • 1 3/4cups(8 3/4 ounces)all-purpose flour

  • 2/3cup(4 2/3 ounces) packedlight brown sugar

  • 1teaspooncinnamon

  • 1/4teaspoonsalt

  • 10tablespoons(5 ounces)unsalted butter, melted

  • 2teaspoonsvanilla extract

Directions

  1. 蛋糕:Adjust rack to middle position and preheat oven to 350°F. Grease muffin top pan.

  2. Whisk sugar, salt, melted butter, and oil in a large bowl. Whisk in egg, milk, sour cream, and vanilla. Stir flour, baking powder, and baking soda in a small bowl. Whisk into wet mixture until just combined.

  3. For the crumb topping:Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.

  4. Spoon 2 tablespoons batter into each cup and spread evenly (see note). Sprinkle with 1/2 of crumb mixture. Bake until light golden and cakes are just firm, about 15 minutes. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool. Repeat with remaining batter and crumbs.

Special equipment

6 cup muffin top pan (see note)

This Recipe Appears In

Nutrition Facts(per serving)
329 Calories
14g Fat
45g Carbs
4g 蛋白质
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Nutrition Facts
Servings: 12
Amount per serving
Calories 329
% Daily Value*
Total Fat14g 19%
Saturated Fat 8g 40%
Cholesterol50mg 17%
Sodium238mg 10%
Total Carbohydrate45g 16%
Dietary Fiber 1g 4%
Total Sugars 20g
蛋白质4g
Vitamin C 0mg 0%
Calcium 73mg 6%
Iron 2mg 10%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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