Recipe by Watkinslady30
This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast.
Top Review by Local Expert
These are really good and really easy to make. NOTE: The directions say to fill the muffin cups half way. DO IT! I only had one muffin pan so I filled ever cup all the way to the top, some heaping.. well they expanded big time and the tops of all of them sort of merged together. I won't make that mistake again. Also I was wondering how to make the topping a little softer and crumbly-er.. maybe by baking them for a shorter time (although I had to keep them in there longer since I overfilled the cups).
- 1 cup butter, two sticks, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup flour
- 2⁄3 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1⁄2 cup one stick cold butter, cut into tablespoon pieces
Directions See How It's Made
- Preheat oven to 325 degrees.
- You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
- In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
- Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
- Divide the batter evenly among the 24 cups. This will fill them about half way.
- For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
- Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
- Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
- Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
- They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
- Cool 5 minutes in the pans then remove to a cooling rack.