Tender sour cream coffee cake, ribboned with cinnamon and topped with a crumbly streusel topping. These crumb cake muffins are a great way to start the day!

Best Crumb Cake Muffins Recipe

Don’t you just love crumb cake? I mean anything with crumb topping really. Those big, chunky hunks of buttery streusel are just so irresistible to me!

There are a lot of crumb topped recipes here on Baking a Moment. I’m talking cinnamon coffee cake, crumb donuts, blueberry muffins… the list goes on and on.

But for today’s recipe I’m keeping it really simple. Just a tender, moist sour cream cake, with plenty of cinnamon-spiced crumbly-crumbs in every bite. It’s perfection, in convenient, individually portioned crumb cake muffin form. So nice for breakfast, brunch, or as an afternoon snack!

Cinnamon Crumb Muffins

WHAT ARE CRUMB CAKE MUFFINS?

New York Crumb Cake is a beloved morning or afternoon snack. It consists of a tender sour cream based cake, topped with a thick layer of crumbly cinnamon streusel.

Crumb cake is sometimes also known as “coffee cake.” Not because it contains coffee or tastes like coffee, but because it is so often served with coffee.

This is the muffin version! Just like the original cake, these muffins are moist and tender, with plenty of buttery crumble on top.

HOW TO MAKE CRUMB CAKE MUFFINS

To make these muffins, it’s best to start with the topping. It’s as easy as tossing melted butter, flour, brown sugar, cinnamon and salt together with a fork. This is my FAVORITE crumb topping. If you want to learn more about it (including different ways it can be adapted), click here: Basic Streusel Recipe.

Once the topping is made, you can get going on the cake component of these muffins.

Place your dry ingredients into a big bowl: flour, sugar, baking powder, and salt. Give them a quick whisk just to combine everything.

In a smaller bowl, stir melted butter, sour cream, eggs, milk, and vanilla together until smooth.

Pour the sour cream mixture into the dry ingredients, and fold gently until just barely combined. It might seem really dry at first, but if you just keep folding it will come together. The batter will be very thick and stiff- this is how you know your muffins are going to bake up nice and tall!

It’s totally ok if it seems a little lumpy! In fact, it’s preferable. The less you stir the batter, the more tender your crumb muffins will be.

Fill the wells of your muffin pan just a little less than half full, and then sprinkle a little of your crumb topping on. Then, layer more of the sour cream cake batter on top. Another layer of streusel and into the oven they go!

You’ll know your crumb cake muffins are done when a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.

Sour Cream Coffee Cake Muffins

HOW TO STORE CRUMB CAKE MUFFINS

Storing muffins can be a little tricky, especially when crumb topping is involved. You want to keep the muffins from drying out, but on the other hand, the streusel can become soggy.

I think the best way is to keep them in the muffin pan, and place plastic wrap loosely on top. This way, the bottom half of the muffin is enclosed, but the tops can still get a little air.

The crumb cake muffins will keep for a couple of days (at room temperature) this way. Maybe up to a week in the fridge.

Or, you can freeze them! I actually love storing muffins in this way. Just place them in a zip-top bag, and they’ll be good in the freezer for at least a month. When you’re ready to enjoy one, just thaw it at room temperature or pop it in the microwave for about 20 seconds.

New York Crumb Cake Muffins

I hope you’ll give these crumb muffins a try! They’re such a treat with a nice, hot cup of coffee or tea!


This post contains affiliate sales links.

Crumb Cake Muffins
Prep Time
25 mins
Cook Time
17 mins
Total Time
42 mins
 
Tender sour cream coffee cake, ribboned with cinnamon and topped with a crumbly streusel topping. These crumb cake muffins are a great way to start the day!
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: Crumb Cake, Crumb Cake Muffins, Muffin
Servings: 12 muffins
Calories: 459 kcal
Ingredients
For the cinnamon crumb topping
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
For the sour cream coffee cake muffins
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup sour cream
  • 3 tablespoons milk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
Instructions
To make the cinnamon crumb topping:
  1. Toss the melted butter, flour, brown sugar, cinnamon, and salt together with a fork until crumbly.
To make the sour cream coffee cake muffins:
  1. Preheat the oven to 425 degrees F and line a muffin pan with papers.
  2. Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
  3. In a smaller bowl, whisk the melted butter, sour cream, milk, eggs, and vanilla together until smooth.
  4. Add the sour cream mixture to the dry ingredients, and fold together until just barely combined.
  5. Fill the wells of the muffin pan halfway with the sour cream coffee cake batter, then top with a few teaspoons of the cinnamon crumb topping.
  6. Divide the remaining batter equally among all 12 wells of the muffin pan, and top with the remaining cinnamon crumb topping.
  7. Bake the crumb cake muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 14 to 18 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.

Recipe Video

Nutrition Facts
Crumb Cake Muffins
Amount Per Serving (1 muffin)
Calories 459 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 78mg 26%
Sodium 131mg 5%
Potassium 208mg 6%
Total Carbohydrates 63g 21%
Dietary Fiber 1g 4%
Sugars 26g
Protein 6g 12%
Vitamin A 12.8%
Vitamin C 0.2%
Calcium 10%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.