Cinnamon Crumb Cake Muffins

By Melissa Clark

Published December 29, 2020

  • Christopher Simpson for The New York Times. Food Stylist; Simon Andrews.
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Total Time
1 hour
Rating
4(1,147)
Comments
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Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.

Featured in: A Sweet Breakfast With a Secret

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Ingredients

Yield:12 muffins

FOR THE TOPPING

  • ½ cup/115 grams unsalted butter (1 stick)

  • 1 ⅓ cups/165 grams all-purpose flour

  • ½ cup/110 grams dark brown sugar, packed

  • 1 ½ teaspoons ground cinnamon

  • ¼ teaspoon ground allspice or cardamom

  • ¼ teaspoon fine sea salt

FOR THE BATTER

  • ¾ cup/180 milliliters sour cream

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • ¼ teaspoon almond extract

  • ½ teaspoon finely grated lemon zest

  • 1 ½ cups/190 grams all-purpose flour

  • ⅔ cup/135 grams granulated sugar

  • ¾ teaspoon baking soda

  • ¾ teaspoon baking powder

  • ½ teaspoon fine sea salt

  • ½ cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened

Ingredient Substitution Guide
Nutritional analysis per serving

44 grams carbs; 80 milligrams cholesterol; 365 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 1 gram fiber; 218 milligrams sodium; 5 grams protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees and line a 12-cup muffin tin with liners.

  2. Step 2

    Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.

  3. Step 3

    Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.

  4. Step 4

    Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.

  5. Step 5

    In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.

  6. Step 6

    Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.

  7. Step 7

    Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

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Ratings

4 out of 5
1,147 user ratings
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Comments

Harry Haff

The mixing method here is really known as two stage mixing: Dry first including any fats, then liquid which in this case is also sour cream. As a former baker/pastry chef/ kitchen chef, this is a great way to make stuff.

Priscilla

I added about 1/4 cup chopped pecans to the topping, and they only needed 21 minutes in my oven. Delicate crumb and not too sweet -- very yummy!

Betsy

Dear Melissa Clark, Everything I make of your recipes is amazing. These were a big hit this cold winter Monday back to work day. Problem- the extra 5 - 10 lbs we need to work off because the food is amazing! Thank you for making this year better!

Cara

I’m not sure what I did wrong. The crumbs did not stick to anything and ended up spilling all over the oven and stove. Muffins were airy and light almost like choux pastry. Not as expected. First time I had a miss from a NYT recipe.

AMB

Fabulous ... but I didn't make the topping. Instead I put brown sugar and butter in the bottom for each muffin.

Gina Denver

Successful adaptation into a loaf: 1) Prepare the topping and batter as described. Use a metal loaf pan, i.e. USA 1lb pan. 2) Spread half the batter into the pan, then top its surface with topping to cover. 3) Spread the remaining batter, and again cover the surface with topping. Bake for 15 minutes at 375. Bake another 30+ minutes at 350, dependent upon your oven and climate. Works perfectly.

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