Crumbcake Muffins

17 ingredients
10 steps

Ingredients

  • Topping
  • 1 cup all-purpose flour
  • 1/3 cup lightly-salted butter
  • 1/3 cup firmly packed light-brown sugar
  • 1/4 teaspoon ground cinnamon
  • Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1/3 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1 egg yolk, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Garnish
  • 3 tablespoons confectioners' sugar

Directions

  1. 1
    Preheat oven to 400 degrees F and grease 12 muffin cups.
  2. 2
    In a small bowl, stir together topping ingredients (flour, butter, brown sugar, and cinnamon) until mixture resembles coarse crumbs. Set aside.
  3. 3
    In a large bowl, stir together flour, sugar, baking powder, and salt.
  4. 4
    In another bowl, stir together milk, egg and egg yolk, vanilla, and almond extract until blended.
  5. 5
    Make a well in the dry ingredients; add milk mixture and stir just until combined.
  6. 6
    Spoon batter into muffin cups and sprinkle topping over muffins.
  7. 7
    Bake 20-25 minutes, or until a cake tester inserted in the middle of one of the muffins comes out clean.
  8. 8
    Transfer tins to wire rack. Let cool for 5 minutes before removing muffins. Remove muffins onto wire rack.
  9. 9
    Sift confectioner's sugar over muffins. Serve warm or cool completely and store in an air tight container at room temperature.
  10. 10
    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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