Cinnamon Crumb Cupcakes

READY IN: 26mins
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).

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
  3. 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.
  4. 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.
  5. Divide the batter evenly among the 24 cups. This will fill them about half way.
  6. For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
  7. 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.
  8. 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.
  9. Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
  10. They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
  11. Cool 5 minutes in the pans then remove to a cooling rack.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a