Introduction

Hey there, friend! Welcome back to my kitchen. There’s nothing quite like the aroma of freshly baked muffins filling your home, right? It just screams cozy weekend mornings, slow sips of coffee, and simple comforts. If you’re like me, you love baking something special but don’t always have hours to spend fussing. That’s where this recipe comes in! These Easy Crumb Topping Muffins are an absolute dream – quick to whip up, incredibly moist, and topped with that irresistible sweet, buttery crumble that makes every bite pure bliss. They’re so simple, you might just find yourself making them every week!

Why You’ll Love This Recipe

Seriously, these muffins are a game-changer. Here’s why they’ll become a staple in your baking rotation:

Fast: From mixing bowl to oven in under 20 minutes! Perfect for busy mornings or last-minute cravings.
Easy: No fancy techniques or complicated steps. If you can stir, you can make these!
Giftable: Bake a batch and share the love! They make a wonderful homemade gift for friends, neighbors, or teachers.
Crowd-Pleasing: Who can resist a tender muffin with a generous, sweet crumb topping? Kids and adults alike adore them.

Ingredients

Gather your ingredients! This recipe uses simple pantry staples. I’ve divided them here for the muffin batter and the crumb topping to make things extra clear. Note: The original recipe list didn’t specify how the flour or sugar was split, so I’ve allocated it based on typical muffin and crumb ratios to give you the perfect texture for both!

For the Crumb Topping:

1 1/8 cup Flour (allocated from the total)
1/4 cup Light brown sugar (packed)
1/4 cup Granulated sugar
1 1/4 tsp Ground cinnamon
6 1/2 tbsp Butter (melted – makes the easiest crumb!)

For the Muffins:

2 large Eggs (at room temperature if possible)
3 tsp Baking powder
2 cups Flour (allocated from the total)
1 cup Granulated sugar
1/2 tsp Salt
1 tsp Vanilla extract
1/2 cup Vegetable oil (or other neutral oil like canola)
1 cup Sour cream (full fat works best for moisture)

How to Make It

Okay, let’s bake! Follow these simple steps and you’ll have warm muffins in no time.

Preheat & Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it really well.
Make the Crumb Topping: In a medium bowl, whisk together the 1 1/8 cup flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir with a fork until the mixture is crumbly and everything is moistened. Set aside.
Mix the Wet Ingredients (for Muffins): In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, vegetable oil, and sour cream until smooth and well combined.
Combine the Dry Ingredients (for Muffins): In a separate medium bowl, whisk together the 2 cups flour, baking powder, and salt.
Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Using a spatula or wooden spoon, gently fold the ingredients together just until just combined. A few lumps are totally okay – don’t overmix! Overmixing develops the gluten and can lead to tough muffins.
Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Add the Crumb Topping: Generously sprinkle the crumb topping over the batter in each cup. You can really pile it on!
Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and the crumb topping slightly crisp.
Cool: Let the muffins cool in the tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Though, I have to admit, they are best warm!

Substitutions & Additions

This recipe is super versatile! Here are a few ideas to switch things up:

Add Fruit: The original recipe title mentioned “Peach” but no peaches were in the list – strange, right?! These muffins are fantastic with about 1 cup of fresh or frozen (not thawed) diced peaches gently folded into the batter at step 5. Other fruits like blueberries, raspberries, or chopped apple are also delicious additions.
Swap the Oil: You can often substitute melted butter for the vegetable oil in a 1:1 ratio, although oil tends to yield a slightly more tender muffin.
Change the Spice: Try adding a pinch of nutmeg or cardamom to the crumb topping along with the cinnamon.
Mix-ins: Fold in 1/2 cup of chocolate chips, chopped nuts, or dried cranberries into the muffin batter with the dry ingredients.
Dairy Swap: If you don’t have sour cream, full-fat Greek yogurt is a great substitute and adds a similar tang and moisture.

Tips for Success

Baking muffins is forgiving, but a few simple tips will ensure they turn out perfect every time:

Don’t Overmix! This is the most common muffin mistake. Mix just until the dry ingredients are incorporated. Lumpy batter is happy batter!
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour and you’ll end up using too much.
Room Temperature Ingredients: Using room temperature eggs and sour cream helps them emulsify better with the other ingredients, leading to a more tender crumb. If you forget, you can warm eggs gently in a bowl of warm water for a few minutes.
Prep Ahead: You can make the crumb topping ahead of time and store it in an airtight container in the fridge for a few days until you’re ready to bake.
Know Your Oven: Oven temperatures can vary. It’s always a good idea to check for doneness a couple of minutes before the suggested time.

How to Store It

Once your delicious muffins have cooled (if they last that long!), proper storage keeps them fresh.

Store cooled muffins in an airtight container at room temperature for 2-3 days. For longer storage, keep them in the refrigerator for up to a week. To freeze, place cooled muffins in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm in the microwave or oven.

FAQs

Q: Can I add fruit like peaches or blueberries?
A: Absolutely! As mentioned in the “Substitutions & Additions” section, about 1 cup of fresh or frozen fruit (like the peaches hinted at in the original recipe idea!) is a wonderful addition. Fold it in gently with the dry ingredients.

Q: What if I don’t have sour cream?
A: Full-fat plain Greek yogurt is the best substitute! It provides similar moisture and tang. You can use milk, but the texture might be less rich and moist.

Q: My crumb topping disappeared/melted into the muffin! Why?
A: This can happen if the butter in the crumb topping was too warm/melted, or if the crumb mixture wasn’t worked enough to form distinct crumbs. Using melted butter as suggested here is okay, but make sure it’s not piping hot. Also, ensure your oven is preheated properly so the muffins start setting before the topping fully melts.

Q: How long do these muffins stay fresh?
A: Stored in an airtight container, they are best enjoyed within 2-3 days at room temperature, or up to a week in the refrigerator.

Easy Crumb Topping Muffins

These Easy Crumb Topping Muffins are quick to whip up, incredibly moist, and topped with that irresistible sweet, buttery crumble that makes every bite pure bliss.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings 12 muffins

Equipment

12-cup muffin tin
Mixing bowls medium and large
Whisk
spatula or wooden spoon
Wooden skewer or toothpick for checking doneness
Wire rack for cooling

Ingredients

For the Crumb Topping

1.125 cup Flour for crumb topping
0.25 cup Light brown sugar packed
0.25 cup Granulated sugar for crumb topping
1.25 tsp Ground cinnamon
6.5 tbsp Butter melted

For the Muffins

2 Large eggs at room temperature if possible
3 tsp Baking powder
2 cup Flour for muffin batter
1 cup Granulated sugar for muffin batter
0.5 tsp Salt
1 tsp Vanilla extract
0.5 cup Vegetable oil or other neutral oil like canola
1 cup Sour cream full fat works best for moisture

Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it really well.
In a medium bowl, whisk together the 1 1/8 cup flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir with a fork until the mixture is crumbly and everything is moistened. Set aside.
In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, vegetable oil, and sour cream until smooth and well combined.
In a separate medium bowl, whisk together the 2 cups flour, baking powder, and salt.
Pour the dry ingredients into the wet ingredients. Using a spatula or wooden spoon, gently fold the ingredients together just until just combined. A few lumps are totally okay – don't overmix! Overmixing develops the gluten and can lead to tough muffins.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Generously sprinkle the crumb topping over the batter in each cup. You can really pile it on!
Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and the crumb topping slightly crisp.
Let the muffins cool in the tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Though, I have to admit, they are best warm!

Notes

Substitutions & Additions: Add about 1 cup of fresh or frozen diced fruit (like peaches, blueberries, raspberries, or chopped apple) gently folded into the batter at step 5. Melted butter can often substitute vegetable oil (1:1 ratio), though oil yields a more tender muffin. Try adding a pinch of nutmeg or cardamom to the crumb topping. Fold in 1/2 cup of chocolate chips, chopped nuts, or dried cranberries into the muffin batter. Full-fat plain Greek yogurt is a great substitute for sour cream.

Tips for Success: Do not overmix the batter; mix just until combined (a few lumps are okay). Measure flour correctly by spooning it into the measuring cup and leveling. Use room temperature eggs and sour cream for a more tender crumb. The crumb topping can be made ahead and stored in the fridge for a few days. Oven temperatures vary, check for doneness slightly before the suggested time.

Storage: Store cooled muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. To freeze, place cooled muffins in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or gently warm.