A perfect treat to pair with coffee or tea, these decadent crumb cake muffins are like a slice of your favorite coffee crumb cake, but in handheld form. Just like in my go-to muffin recipe, the sour cream in the batter keeps the muffins moist and tender without weighing them down. But let’s be real: we are really here for those buttery brown sugar cinnamon crumbles on top… and there are plenty!
One reader, Erika, commented: “These crumb muffins were perfection and disappeared immediately! This will be my go-to muffin for larger groups as it is such a crowd-friendly option! Delicious—thanks for sharing! ★★★★★“
Recently, I set out to make a muffin version of my super-popular recipes for coffee cake and New York-style crumb cake. Individually portioned muffins that have all the same qualities you love about classic crumb cake:
- Flavors of cinnamon, brown sugar, butter, and vanilla
- A moist, slightly dense crumb made with sour cream
- Oodles of delicious crumbles on top
- And a little vanilla icing drizzle for good measure!
Behind the Recipe: Testing Crumb Cake Muffins
It turned out to take more rounds of testing than I expected! As someone who has made countless batches of muffins over the years, and could probably make any variation of this versatile muffin recipe in my sleep, I thought it would be a piece of (crumb) cake to develop this recipe!
Instead, as the muffins were rising in the oven, they started shedding their crumbles all over the muffin pan, like they couldn’t wait to be free of them. What a disappointment—not to mention a mess.
Here’s how we fixed it:
After a few more rounds of testing, my team and I figured out what needed to change to convince the crumb cake muffins to hold onto their crumbs:
- Don’t fill the muffin cups completely. In most of my muffin recipes, I direct you to fill the muffin cups all the way to the top, because we want those super-tall bakery-style muffin tops. But we need these muffins to not rise into tall peaks, so the crumbles don’t go tumbling off in an avalanche. Using less batter in each muffin cup extends the batter to make 15 muffins, so you get 3 bonus muffins! You’re welcome!
- Skip the usual high-heat trick. Again, with most of my muffin recipes, I instruct you to start baking the muffins at 425°F for the first 5 minutes, and then lowering the temperature to 350°F for the remainder of the bake time. This quickly lifts the tops of the muffins up, but again, we don’t want that here. Bake the entire time at 350°F (177°C).
Even with these adjustments, you should expect to still lose a few crumbles as the muffins expand and rise in the oven. But don’t worry, I’ve made sure the recipe makes plenty of crumb topping for these muffins!
Grab These Ingredients:
- Brown Sugar: Moist brown sugar is the key to a crumb topping that’s soft, not crunchy.
- Cinnamon: A key flavor in both the topping and the base of these muffins.
- Butter: You need melted butter for the crumb topping, and room-temperature butter for the muffin batter. Creaming the room-temperature butter with sugar produces a wonderfully cakey texture. Here’s a deep dive on how to cream butter and sugar, if you’re interested in learning more about the process.
- Flour: All-purpose flour is the best choice for the topping as well as the batter.
- Baking Powder + Baking Soda: These leavening agents help the muffins rise. You’ll notice I reduced the baking soda from my usual muffin recipe—this creates a slightly more controlled lift, allowing the muffins to hold onto more crumbs. They’re still wonderfully light and tender!
- Salt: Flavor enhancer.
- Granulated Sugar: While you could use brown sugar here, I recommend white granulated sugar to ensure the texture of the muffins isn’t overly heavy and dense.
- Eggs: Bind ingredients together, and add tenderness and richness.
- Vanilla Extract: If you have homemade vanilla extract, use it!
- Sour Cream: The magic moist maker! Just like in this white cake, sour cream adds moisture without weighing down these cake-like muffins.
- Milk: Just a little, to thin out the batter.
Make the Crumb Topping First
You’ll mix brown sugar, cinnamon, and melted butter together. I usually just use a fork to do this. Add in the flour, and stir until medium-sized crumbles form. You don’t want to overmix it or you’ll end up with a paste. Refrigerate the crumb topping until you’re ready to use it.
Why? Cold crumbs hold their shape better while baking.
Next, Make the Muffins
Whisk the dry ingredients, cream butter and sugars, add the remaining wet ingredients as the recipe instructs below, and mix it all together as you add the milk.
Divide the batter between 15 muffin liners. If you try to make fewer muffins, they will rise too much, and all of the crumbs will fall off. Trust me, my team and I have made many failed batches in our attempts.
Press the cold crumbs down as much as possible to adhere them to the batter:
While I love muffins with add-ins, from fruit to chocolate chips, nuts, and more, this muffin is anything but plain. Instead, with nothing to distract from them, the sweet, buttery, cinnamon-y flavors really shine through! A few taste testers even asked for “more of those delicious brown sugar muffins.”
Excellent flavor here!
However, if you want to take these crumb cake muffins to the next level of crumb cake indulgence, you can always add a drizzle of easy 3-ingredient vanilla icing. 😉
Can’t get enough crumb topping? Here are some more favorite recipes for you:
- Crumb Cake Donuts
- Pumpkin Crumb Cake Muffins
- Zucchini Crumb Cake
- Apple Crumb Cake
- Raspberry Almond Crumb Cake
- Crumb-Topped Cherry Pie Bars
- Blackberry Cream Cheese Crumb Cake
Crumb Cake Muffins
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 15 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These rich and buttery crumb cake muffins capture all the goodness of a classic crumb coffee cake but in a perfectly portioned, handheld treat. For the best results, follow the recipe closely—divide the batter evenly into 15 muffins (no fewer) and chill the crumb topping to help it maintain its texture.
Ingredients
Crumb Topping
- 3/4 cup (150g) light or dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk (any kind)
Optional Vanilla Icing
- 1 cup (120g) confectioners’ sugar, sifted (sift after measuring)*
- 2–3 Tablespoons (30–45ml) milk (any kind) or heavy cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners; line 3 cups of a second muffin pan with 3 liners (or bake in batches)—this recipe makes 15 muffins. Set aside.
- Make the crumb topping: Mix the brown sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. It will seem like a lot of crumb topping, and it is! These are generously topped. Place crumb topping mixture in the refrigerator while you make the muffin batter. Cold crumbs hold shape better when baking.
- Make the muffins: Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the eggs and beat on medium speed until incorporated. Add the sour cream and vanilla, and beat until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients, followed by the milk. Avoid over-mixing—you may need to switch to stirring with a spatula or whisking by hand to be sure no flour pockets are hiding at the bottom of the bowl. Batter is thick.
- Spoon approximately 3 Tablespoons of batter into each of the 15 prepared muffin cups, filling them about 2/3 full. Spoon crumb topping on each, gently pressing it down so it adheres to the batter.
- Bake for 22–24 minutes or until a toothpick inserted in the center comes out clean. It’s normal for some of the crumb topping to fall off the sides as the muffins expand, but most should remain securely on top.
- Allow the muffins to cool for 5 minutes in the muffin pan(s), then transfer to a cooling rack to continue cooling. Let them cool for at least 15 minutes before icing.
- Make the icing (if using): Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar. Drizzle over muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. You can freeze with or without the icing, but making the icing fresh before serving is always best. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand Mixer) | Spatula | Cooling Rack
- Milk: You can use any milk, dairy or nondairy, in both the muffin batter and icing. For best taste and texture, I do not recommend nonfat milk.
- Confectioners’ Sugar in Icing: I use and recommend Domino brand confectioners’ sugar.
Reader Comments and Reviews
Hi Sally! Just curious and wondering why no high temperature for the first 5 minutes like many of your other muffin recipes? Is there a reason for this?
Hi Stacia, we skip the high temperature for this recipe because it was causing the crumb topping to fall off. See post for more details on our testing!
Is it possible to make jumbo muffins with the recipe and if so should the temperature stay the same or lowered and cooked longer?
Hi Willie, you can try these as jumbo muffins, and the bake time will be longer. You can reference our jumbo blueberry muffins recipe for baking instructions.
Hello!
I love your recipes and was so excited to try this…I followed it exactly, but I was very disappointed that the crumb topping barely clung to the muffins! I chilled the crumbles and pressed them into the batter, but still the crumbles were falling off…any ideas as to why this may have happened? Thank you!
Hi Bonnie, how full were your muffin liners? While we usually recommend filling them to the top, we recommend a little less here so that there is enough room for the crumbles. A few will inevitably fall off as they rise, but leaving a little room, chilling the crumbles, and pressing the into the tops should help!
Awesome recipe! Thank you so much. My sister was Sally so that brings fond memories.
My 13-year old daughter wanted “Butterscotch” muffins with that “crumbly” stuff, like my cream cheese kuchen. I said “you mean streusel” and she confirmed . I thought…hmmm…not sure I have that specific a recipe. I have a great crumb cake recipe, but it’s cinnamon-y and it’s not muffins. I knew I could count on Sally to have something close. I simply omitted the cinnamon in the muffins and the glaze, used super high quality French demi-sel butter for the crumble, glaze, and muffins, added a pinch of coarse flaked sea salt in the crumb topping, changed out the granulated sugar in the muffins with brown sugar, and went to my “Butterscotch Scones” recipe from Nick Malgieri for the glaze. They were fantastic!
I would, however, love advice for using a jumbo muffin pan and getting about 8 muffins. Anyone try this? How do I adjust the baking time?
Hi Jen, that sounds delicious! You can try these as jumbo muffins, and the bake time will be longer. You can reference our jumbo blueberry muffins recipe for baking instructions.
I just made these, and my husband has already eaten 2 of them. I followed the recipe as written, except we have to eat gluten free. I substituted my usual cup for cup gluten free flour blend for the all-purpose flour and they turned out perfect. I bet if you tried one you would not be able to tell they were gluten free. I have a feeling these will be a staple treat in our house from now on.
How many calories are there in 1 muffin? I made them they are soooo good!
Hi Mylee! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Would this be good with a brown butter icing or would you recommend keeping the vanilla icing?
Either would be great, Maddie!
Can this recipe be doubled? Are there any precautions to take when doubled?
Hi Janet, as long as your mixer can handle the increased bulk, that’s fine to do. Otherwise you can make 2 separate batches.
Can I use something else besides the sour cream?
Hi Martha, Greek yogurt is a good substitution for the sour cream in these muffins.
I added about a cup of Wymans wild blueberries into this batter and it made the muffins taste even better!
Can I adjust this recipe for jumbo size muffins
Hi Michele, you can try these as jumbo muffins, and the bake time will be longer. You can reference our jumbo blueberry muffins recipe for baking instructions.
This recipe sounds so yummy! How long do these muffins last without a fridge? Want to take a batch camping.
Hi JT, muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
I always rate the recipes I try (out of 10) … just so I know if they should be repeated or not so much! These muffins weighed in at a 10+, they’re THAT good! The crumb is perfect, they’re moist and that buttery, crunch topping is … we’ll call it the icing on the muffins, I guess! A definite repeat!
Hi Sally! Could I use Greek yogurt instead of sour cream?
Definitely!
Just curious as to why these muffins don’t follow the initial high temp five minute rule?
Hi Jeannette, You can read more about this change in the recipe testing section of the post: “Skip the usual high-heat trick. Again, with most of my muffin recipes, I instruct you to start baking the muffins at 425°F for the first 5 minutes, and then lowering the temperature to 350°F for the remainder of the bake time. This quickly lifts the tops of the muffins up, but again, we don’t want that here. Bake the entire time at 350°F (177°C).“
Can the batter be made the night before and baked in the morning?
Hi Dariann! It is best to bake muffin batter right away. See recipe Notes for our recommended make-ahead instructions!
Hi Sally, what about putting a layer of the crumb topping inside the batter (ie filling the muffin tin 1/2 way, and then a layer of the crumb, then rest of batter) in order to give it a bit of the ‘cinnamon swirl’ ?
Hi Meena! We can’t see why that would be an issue here. Let us know if you try!
How many calories are in these?
Hi Nomi, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Would I ruin these if I put mini chocolate chips in these?
Hi Karen, that sounds tasty, go for it!
These are the best!! Sally, you never fail us! I’ve made all of your muffins but these are always the biggest hit. I do tend to lose all the crumbles on the very top of the muffins. (I know you’ll lose some, but am I overfilling maybe?) I use tall muffin liners so I don’t lose them completely and they just bake into the sides. Either way, they always turn out so good. Thank you!
Hi Mae! You can press the crumbs into the muffins a little before baking to help them stick. So glad you love these!
I pressed down before cooking and the crumbs adhered to the batter during baking. Worked perfectly.
I like making jumbo muffins. Is there an easy reference as to how long to cook the muffins if doing 6 jumbo?
Hi Barbara, you can try these as jumbo muffins, and the bake time will be longer. You can reference our jumbo blueberry muffins recipe for baking instructions.
Hello – Thank you for once again sharing incredible details on the testing. Your site is a favorite resource. Have you tried the crown muffin pans? It looks like there are a couple of brands making them including Chicago Metallic.
Hi Sherri, we prefer to use the standard muffin pans, but the crown muffin pans should work, too. Let us know if you give it a try!