Crumbcake Muffins
Moist, tender muffins, brimming with the most scrumptious, buttery streusel. Note: This is one of my favorite recipes- so I felt terrible to see that a reviewer had problems with the recipe! It really is a wonderful recipe- but you have to be really careful not to over-mix!
READY IN: 35mins
SERVES: 12
YIELD: 12 Muffins
UNITS: US
INGREDIENTS
NutritionTopping
- 1
- 1⁄3cup lightly-salted butter
- 1⁄3cup firmly packed light-brown sugar
- 1⁄4teaspoon ground cinnamon
Muffin Batter
- 1 3⁄4cups all-purpose flour
- 3⁄4cup granulated sugar
- 1 3⁄4teaspoons baking powder
- 1⁄3teaspoon salt
- 1cup milk
- 1
- 1egg yolk, lightly beaten
- 1teaspoon vanilla
- 1⁄2teaspoon almond extract
Garnish
- 3tablespoons confectioners' sugar
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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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