Muffins Cake Crumb - Easy Muffins Recipes

Make a batch of Crumb Cake Muffins this weekend and decide for yourself which part of the muffin you like the best - the crumb or the cake.  It is a tough decision, but it will be tasty trying to decide.


  • 2 tablespoons sugar
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1 2/3 cups cake flour 
  • 1 sticks butter, melted

For the muffins--

  • 2/3 cup half and half
  • 1 tablespoon vinegar
  • 2 1/2 cups cake flour *
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks butter, cut in chunks
  • 2 extra large eggs
  • 2 teaspoons vanilla

Preheat oven to 350 degrees.  Line a regular sized muffin pan with muffin papers and set aside.


  • In a large bowl, combine the crumb topping ingredients and stir to combine into large chunks. Set aside.
  • In a small bowl, add vinegar to half and half and set aside. In a large mixing bowl of a standing mixer, combine the flour, sugar, salt and baking soda. With mixer on low, add the butter chunks, one at a time. 
  • Mix for about 2 - 3 minutes until mixture resembles a coarse crumble. Add eggs, vanilla, and half and half mixture. Beat on medium high speed for about 1 - 2 minutes until smooth.
  • Fill muffin papers about 2/3 full and top with a generous amount of the crumb topping. Bake for 18 - 20 minutes or until toothpick comes out clean.  Let cool in pan for 5 minutes and then remove to a cooling rack.  
  • Store at room temperature for 3 - 4 days (if they will last that long ;) .
(If you do not have cake flour, you can make your own with all purpose flour and cornstarch.  Here's the formula: Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in.  In other words, 1 cup all purpose flour - 2 tablespoons all purpose flour + 2 tablespoons cornstarch = 1 cup cake flour.)

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