In the Kitchen: Crumble Cake Muffins

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DETAILS:

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serving: 12 muffins

INGREDIENTS:

CRUMBLE 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
  
  

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:

1. To make the crumble topping, mix the melted butter, flour, brown sugar, cinnamon, and salt together with a fork, not a mixer, until crumbly.

2. Preheat the oven to 425 degrees and line a muffin pan with papers.

3. Combine flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

4. In a smaller bowl, whisk the melted butter, sour cream, milk, eggs, and vanilla until smooth.

5. Add the sour cream mixture to the dry ingredients, and fold together until just barely combined. Do not use a mixer.

6. Fill each hole of muffin pan halfway with the batter, then top with a few teaspoons of the crumble topping. Do another layer on top of each by dividing the remaining batter equally and top with the remaining crumble topping.

7. Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 degrees and continue to bake for 15 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean.

8. Enjoy!