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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.
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Prep Time 20 minutes
Cook Time 20 minutes
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.