Do you love brown sugar and cinnamon? Then these Crumb Cake Muffins are calling your name! They’re packed with flavor, and they can be served as breakfast or dessert!
This post may contain paid links. For more information, please see our disclosure policy.
In elementary school, my Mom used a black marker to write my name on the bag along with a smiley face. As I moved into middle and high school, the name and smiley face disappeared. For some reason, high school boys didn’t have smiley faces drawn on their lunchbags each day…imagine that. Robbie’s preschool includes lunch, so I haven’t started packing him a lunch bag yet, but when I do, you better believe it will include a smiley face! At least until he becomes too cool for that. Haha.
As far as the lunch itself, I always loved a good peanut butter sandwich. As I’ve noted before, I never liked jelly on my peanut butter sandwiches. Inevitably, the jelly would get smushed (that’s a technical term) and soggy. No thanks. Same with bananas. I love a good banana, but they just don’t hold up well when a Latin book or History book got shoved into my backpack next to the lunchbag. But one of my favorites? Crumb cakes.
I can’t remember who made those little crumb cake muffins, but they were small packages with 2 mini crumb cakes inside. And I loved looking into my lunchbag to find those mini crumb cake muffins! I recently saw a box of those in the store, and as much as I loved ’em back in the day, I had zero desire to put that box in my cart. Instead, I had a desire to come home and bake my own batch of Crumb Cake Muffins. And woah. Delicious. I’m pretty sure I could have eaten the entire pan of these muffins. Heck, had my Mom had this recipe back in the day, I might have even allowed the smiley face to stay on my lunchbag!
Crumb Cake Muffins
For these Crumb Cake Muffins, I started with my go-to crumb topping that I’ve used on all sorts of baked goods…most notably, coffee cakes. Then I just went with a very basic base for these muffins to let the crumb topping really shine. But with that said, the muffins themselves are legit. They’re basic, but don’t be surprised if this muffin recipe shows up again with the addition of blueberries, chocolate chips, raspberries, etc. It’s always nice to have a go-to recipe, and this muffin base is a good go-to recipe to file away. The crumb topping itself needs no accolades. Those little brown sugar + cinnamon chunks could be eaten by themselves!
We ate a couple of these muffins for breakfast, but then Laura ate another one for dessert that night. She peeled off the paper liner, grabbed a fork and proceeded to eat one of these Crumb Cake Muffins like a piece of cake. I shortly followed suit. And I’m wrapping up this post now so that I can go up to the kitchen and eat the last of these Crumb Cake Muffins. Enjoy, my friends!
Oh, and if you try this recipe out, will you swing back by and let me know your thoughts? Or snap a photo and tag me on Instagram (@Spicedblog). Thanks!
Crumb Cake Muffins
For the Muffins
For the Crumb Topping
- Using a medium bowl, add sugars and cinnamon; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set topping aside.
For the Muffins
- Preheat oven to 375°F.
- Line muffin pan with paper liners, or spray pan with nonstick baking spray; set pan aside.
- Using a large mixing bowl, whisk together flour, baking powder and salt.
- Using a separate bowl, whisk together sugar, sour cream, oil, eggs and vanilla extract.
- Pour wet ingredients into the dry ingredients; stir until just combined. (Note: Take care not to overmix at this stage!)
- Fill each muffin cup ~⅔ full with batter.
- Divide Crumb Topping evenly on top of muffins.
- Bake at 375°F for 22-24 minutes, or until a toothpick inserted into one of the muffins comes out mostly clean.