Cinnamon Crumb Cake Muffins Recipes

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CINNAMON CRUMB MUFFINS



Cinnamon Crumb Muffins image

When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/3 cup milk
1/4 cup butter, melted
1-1/4 teaspoons instant espresso powder
CRUMB TOPPING:
4 teaspoons all-purpose flour
2 teaspoons sugar
Pinch ground cinnamon
2 teaspoons cold butter

Steps:

  • In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 245mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON CRUMB CAKE MUFFINS



Cinnamon Crumb Cake Muffins image

Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.

Provided by Melissa Clark

Time 1h

Yield 12 muffins

Number Of Ingredients 17

1/2 cup/115 grams unsalted butter (1 stick)
1 1/3 cups/165 grams all-purpose flour
1/2 cup/110 grams dark brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice or cardamom
1/4 teaspoon fine sea salt
3/4 cup/180 milliliters sour cream
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon finely grated lemon zest
1 1/2 cups/190 grams all-purpose flour
2/3 cup/135 grams granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened

Steps:

  • Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
  • Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
  • Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
  • Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
  • In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
  • Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
  • Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

CRUMB CAKE MUFFINS



Crumb Cake Muffins image

Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform pan for about 40 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 17

1/2 cup rolled oats
1/4 cup packed light-brown sugar
2 tablespoons finely chopped candied ginger
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large egg whites, lightly beaten
Vegetable-oil cooking spray

Steps:

  • In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
  • Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
  • Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

Nutrition Facts : Calories 168 g, Cholesterol 5 g, Fat 7 g, Fiber 1 g, Protein 3 g, Sodium 267 g

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