Monday, 2 March 2015

Crumb Cake Muffins

This is a recipe inspired by a Cinnamon Streusel Coffee Cake my Mom used to bake when we were kids.  It was the first bundt cake I ever ate and was HUGE! It must have weighed five pounds and would have easily fed 12 people.  


Well, I could eat enough cake for twelve people but I certainly don't need to. That's why I've edited this recipe down to make only six delicious little muffins.


Yes, one is missing... let's not mention it... here's the recipe:

Muffin Batter
3/4 cup plain flour
1/4 cup soft brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
3 Tablespoons milk*
3 Tablespoons sour cream*
3 Tablespoons canola oil 
1 egg

Crumb Topping
3 Tablespoons (caster) sugar
3 Tablespoons soft brown sugar
1/2 teaspoon ground cinnamon
1/4 cup melted butter
3/4 cup plain flour

Glaze
3 Tablespoons Icing sugar
Milk -  just enough to make a simple icing that will drizzle from a spoon

Heat the oven to 350F/180C.  Line a six hole muffin tin with paper liners.  

Prepare the topping first.  In a small bowl, stir together the sugars, flour, and cinnamon.  Pour in the melted butter and mix well.  Set to one side while you make the muffin batter.


In a large mixing bowl, place the sugars, flour, baking soda, baking powder, cinnamon, and salt. Stir to combine the ingredients and break up any lumps of brown sugar.  

In a jug or large measuring cup, place the oil, egg, milk and sour cream. Using a fork, whisk these ingredient together.  Pour the liquid into the bowl of dry ingredients. Stir with a wooden spoon until the wet and dry ingredient are just combined.  DO NOT over beat the batter or you will have tough muffins.

Spoon the batter into the prepared muffin cups.  Place the crumb mixture on top of the batter.  I know, it looks like a mountain of topping but use it all.  Gently press down on the crumb topping to make it adhere to the batter.  

Bake the muffins for 15 to 20 minutes or until there is no wet batter when you test the centre of a muffin.  When the muffins are done, leave them to cool for about 10 minutes before drizzling over the simple icing sugar glaze.  


Be sure to store your muffins in an airtight container to keep them moist and soft. Of course, there a only six so there may not be any left.  

* Remember this* in the recipe.  You can substitute milk or plain yogurt for the sour cream in the recipe if you are in a pinch.

16 comments:

  1. I could just eat one of these with my coffee! They look gorgeous.

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    1. Thank you! I'm having one for breakfast tomorrow. I may be up really early. ; )

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  2. These cakes look so delicious.......but ooohhh I'm growing too fat!

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    1. That's why I've only baked six muffins... damage limitation. ; D

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  3. Seems we are both on a cinnamon trip! Love your photographs :)

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    1. Thanks, Stuart! I am always on a cinnamon trip... when I'm not on a chocolate, caramel, or vanilla trip. : )

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  4. These look lovely, I'd think more than one will be 'missing' now...

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  5. Great photos! These look stunning; I love a good crumb cake.

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    1. Thanks, Janine! I love almost any cake but you can't go wrong with cinnamon and brown sugar.

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  6. These are beautiful and look amazing!!! How amazing that the one your mom made weighed 5 pounds!!! I will be bookmarking these to make!!! Thank you for sharing!!! Nicole xo

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    1. I may have exaggerated the weight of mom's cake but it was massive. : D I hope you give these a go. : Dx

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  7. You are such a good cake maker - if I lived with you I would be as big as a house.

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    1. What a lovely complement! I have a weakness for cake so I try to bake when I know I'll have help eating it. I am always looking for volunteers. : D

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  8. These look lovely and I am in the mood to bake this weekend. Does sunflower oil work instead of canola oil?

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    1. I am so pleased you are going to bake them, Shamini! Sunflower oil will do just fine. I hope you enjoy them. X

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