Receta Crumb Cake Muffin Tops
These Crumb Cake Muffin Tops are moist and buttery with a crumbly brown sugar-cinnamon topping.
Crumb Cake Muffin Tops
For the Crumb Topping:
- 1 cup all-purpose flour
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 4 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla bean paste
- For the bottom
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 tablespoons melted butter
- 1 tablespoon canola oil
- 1 egg
- ½ cup milk
- ¼ cup plain Greek Yogurt (like Fage)
- 2 teaspoons vanilla bean paste
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ⅛ teaspoon baking soda
For the crumb topping:
Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
Add melted butter and vanilla, and toss with fork until the mixture forms moist crumbs. Set aside.
For the bottom
Whisk sugar, salt, melted butter, and oil in a large bowl.
Whisk in egg, milk, sour cream, and vanilla. Stir flour, baking powder, and baking soda in a small bowl.
Whisk into wet mixture until just combined.
Spoon 2 tablespoons batter into each cup and spread evenly.
Sprinkle with ½ of crumb mixture.
Bake until light golden and cakes are just firm, about 12 minutes.
Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
3.2.2310
Admit it—you always eat the top of the muffin first. I know. It’s crazy, isn’t it.
It’s Springtime. It’s been raining for several days now. I know we need the rain, but I just don’t like it. I wanted to make the day seem brighter.
I made these for me. I love cinnamon and I love a good crumb cake. Don’t tell anyone, but I totally love the Hostess brand crumb cakes. I know. I know. But I haven’t bought a hostess anything in years. Literally.
But more than baking up these muffin tops, what I loved the most was everyone that entered the kitchen today, grabbed a muffin top.
And that is what really brought a smile on this otherwise dreary and rainy day.
Thanks for stopping by and have a great day.
Marlene
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