Crumbcake Muffins
photo by Shelby Jo
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
-
Topping
- 1 cup all-purpose flour
- 1⁄3 cup lightly-salted butter
- 1⁄3 cup firmly packed light-brown sugar
- 1⁄4 teaspoon ground cinnamon
-
Muffin Batter
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 1 3⁄4 teaspoons baking powder
- 1⁄3 teaspoon salt
- 1 cup milk
- 1 egg
- 1 egg yolk, lightly beaten
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
-
Garnish
- 3 tablespoons confectioners' sugar
directions
- Preheat oven to 400 degrees F and grease 12 muffin cups.
- In a small bowl, stir together topping ingredients (flour, butter, brown sugar, and cinnamon) until mixture resembles coarse crumbs. Set aside.
- In a large bowl, stir together flour, sugar, baking powder, and salt.
- In another bowl, stir together milk, egg and egg yolk, vanilla, and almond extract until blended.
- Make a well in the dry ingredients; add milk mixture and stir just until combined.
- Spoon batter into muffin cups and sprinkle topping over muffins.
- Bake 20-25 minutes, or until a cake tester inserted in the middle of one of the muffins comes out clean.
- Transfer tins to wire rack. Let cool for 5 minutes before removing muffins. Remove muffins onto wire rack.
- Sift confectioner's sugar over muffins. Serve warm or cool completely and store in an air tight container at room temperature.
- Note: These muffins freeze beautifully! If you are planning on doing so, let the muffins thaw before adding confectioner's sugar.
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Reviews
-
When I read this recipe I figured there was no way that these could go wrong...looked so great. I don't know what I did wrong but they just didn't turn out. They looked good, but when I went to peel a wrapper off it was stuck like cement. I tried some of the center and it had decent flavor, but the texture was chewy and tough. So sorry, I really wanted to like these but it just didn't work for me. Made for Theirs, Yours, & Mine Photo Tag.