COFFEE CAKE MUFFINS (MINI CRUMB CAKE BITES)
These little Crumb Cake Bites muffins are perfect for breakfast or lunch boxes! Easy to make and better than the ones from the store for sure, they'll delight your kids!
Provided by Dorothy Kern
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
- Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
- In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
- Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
- Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It's easiest to use a knife to help remove these from the pan.
- Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.
Nutrition Facts : TransFat 1 g, ServingSize 1 muffin, Calories 74 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 42 mg, Fiber 1 g, Sugar 7 g
NEW YORK STYLE CRUMB CAKE
This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!
Provided by Sally
Categories Breakfast
Time 1h50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
- Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.
MINI CRUMB CAKES
Brown sugar and cinnamon flavor these crumbly cupcakes - a delightfully warm treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 6 medium muffin cups with paper baking cups; or grease cups with shortening or spray with cooking spray. In large bowl, stir flour, brown sugar and butter with spoon until crumbly. Reserve 1/3 cup mixture for topping.
- Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter.
- Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 210 mg, Sugar 21 g, TransFat 1 g
CINNAMON CRUMB CAKE MUFFINS
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.
Provided by Melissa Clark
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
- 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.
- 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.
- Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- 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.
- 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.
- 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.
MINI CHOCOLATE CHIP CRUMB CAKE
I got the original recipe from the back of Nestles Mini Chip package about 15 years ago...it is a delightfully decadent cake perfect for company. I usually make extra topping cause it's so yummy! Makes 24 muffins, if you prefer.
Provided by manushag
Categories Dessert
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray 13 x 9 pan with Pam and sprinkle with flour.
- Or make 24 muffins.
- Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside.
- Mix dry ingredients and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla and mix well.
- Add flour alternately with sour cream beginning and ending with flour.
- Add mini chips.
- Pour into 13 x 9 pan and sprinkle topping over.
- Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!
Nutrition Facts : Calories 218.2, Fat 12.4, SaturatedFat 7, Cholesterol 41, Sodium 162.8, Carbohydrate 26.4, Fiber 1.2, Sugar 17.5, Protein 2.9
BANANA CRUMB MINI MUFFINS
STOP.....DONT THROW AWAY THOSE OVER RIPE BANANAS!! THIS IS AN EASY N DELICIOUS RECIPE...I MAKE IT ALL THE TIME N ALWAYS IS A HIT :)
Provided by Lora DiGs
Categories Muffins
Time 30m
Number Of Ingredients 14
Steps:
- 1. GREASE OR LINE MINI MUFFIN TIN WITH BAKN PAPER CUPS.
- 2. IN A LARGE BOWL MIX FLOUR, BAKN POWDER, BAKN SODA, N SALT. IN ANOTHER BOWL MIX MASHD BANANAS, VANILLA EXTRACT, MELTD BUTTER, BEATN EGG N SUGAR. STIR BANANA MIXTURE INTO FLOUR MIXTURE JUST UNTIL MOISTENED.
- 3. WITH A SMALL SPOON FILL PAPER CUP LINERS WITH BATTER...LEAVN A LITTLE BIT OF ROOM FOR CRUMB TOPPN. PREHEAT OVEN TO 375.
- 4. IN A SMALL BOWL MIX BROWN SUGAR, FLOUR, CINNAMON. CUT BUTTER INTO THIS MIXTURE...I USED MY FINGERS N ROLLD IT INTO MIXTURE. TOP EACH MUFFIN W/CRUMB TOPPING. (MAKE MORE IF U LIKE ALOT OF CRUMBS...I DO)!
- 5. BAKE FOR 10-12 MIN .... ENJOY :)
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- In a small bowl, whisk together brown and granulated sugars, cinnamon, nutmeg, and salt. Drizzle in melted butter and mix until well combined. Use a spoon to stir in the flour, a little at a time, until flour is completely incorporated. Place in the refrigerator.
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