Mini Crumb Cakes Recipes
MINI CRUMB CAKES
Brown sugar and cinnamon flavor these crumbly cupcakes - a delightfully warm treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 6 medium muffin cups with paper baking cups; or grease cups with shortening or spray with cooking spray. In large bowl, stir flour, brown sugar and butter with spoon until crumbly. Reserve 1/3 cup mixture for topping.
- Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter.
- Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 210 mg, Sugar 21 g, TransFat 1 g
COFFEE CAKE MUFFINS (MINI CRUMB CAKE BITES)
These little Crumb Cake Bites muffins are perfect for breakfast or lunch boxes! Easy to make and better than the ones from the store for sure, they'll delight your kids!
Provided by Dorothy Kern
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
- Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
- In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
- Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
- Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It's easiest to use a knife to help remove these from the pan.
- Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.
Nutrition Facts : TransFat 1 g, ServingSize 1 muffin, Calories 74 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 42 mg, Fiber 1 g, Sugar 7 g
MINI CHOCOLATE CHIP CRUMB CAKE
I got the original recipe from the back of Nestles Mini Chip package about 15 years ago...it is a delightfully decadent cake perfect for company. I usually make extra topping cause it's so yummy! Makes 24 muffins, if you prefer.
Provided by manushag
Categories Dessert
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray 13 x 9 pan with Pam and sprinkle with flour.
- Or make 24 muffins.
- Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside.
- Mix dry ingredients and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla and mix well.
- Add flour alternately with sour cream beginning and ending with flour.
- Add mini chips.
- Pour into 13 x 9 pan and sprinkle topping over.
- Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!
Nutrition Facts : Calories 218.2, Fat 12.4, SaturatedFat 7, Cholesterol 41, Sodium 162.8, Carbohydrate 26.4, Fiber 1.2, Sugar 17.5, Protein 2.9
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