Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and topped with pebbly brown sugar-cinnamon crumbs.
Notes:Muffin top pans differ depending on the brand. I used a muffin top pan that has six cups, each cup with a volume of 5 tablespoons. The batter in this recipe made exactly two batches, or 12 muffin tops total. Though I haven’t tested it, you should be able to bake this batter in a standard size 12 cup muffin pan.
- For the Cake:
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1 tablespoon canola oil
- 1 large egg
- 1/2 cup milk
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup (5 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- For the Crumb Topping:
- 1 3/4 cup (8 3/4 ounces) all-purpose flour
- 2/3 cup (4 2/3 ounces) packed light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons (5 ounces) unsalted butter, melted
- 2 teaspoons vanilla extract
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For the cake: Adjust rack to middle position and preheat oven to 350°F. Grease muffin top pan.
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Whisk sugar, salt, melted butter, and oil in a large bowl. Whisk in egg, milk, sour cream, and vanilla. Stir flour, baking powder, and baking soda in a small bowl. Whisk into wet mixture until just combined.
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For the crumb topping: Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
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Spoon 2 tablespoons batter into each cup and spread evenly (see note). Sprinkle with 1/2 of crumb mixture. Bake until light golden and cakes are just firm, about 15 minutes. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool. Repeat with remaining batter and crumbs.
Special equipment
6 cup muffin top pan (see note)
This Recipe Appears In
- Let Them Eat: Crumb Cake Muffin Tops
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