New York-Style Coffee Cake Crumb Muffins

  • New York-Style Coffee Cake Crumb Muffins from www.tablefortwoblog.com

    I pretty much share all my treats with coworkers & friends because there’s no way it’s healthy if Jason and I ate all of them! I love that the panettone baking cups stand up on their own so you don’t even have to put them in a muffin tin.

    You just place them on a baking sheet and bake! They fill a lot too, which was great for this recipe since the crumb to cake ratio was about 3:1 – the best!

    Sidenote: You know what’s worse than craving Chick-Fil-A on a Sunday and having it be closed? Rolling up to a Chick-Fil-A on a Thursday evening and seeing that it’s CLOSED due to renovations.

    What the what?! So inappropriate!

    We pulled up to the CFA parking lot and there were about 7 other cars just parked in the parking lot looking as confused as we were trying to quickly think of plan B for dinner.

    Can you imagine if you had a wailing 5 year old in the backseat? “But I WANT Chick-Fil-A!!!!!” Yeah, good thing we don’t have one of those. This lady even got out of the car to see if this was a joke.

    Unfortunately, it wasn’t a joke. Lame-o.

    When it comes to crumb cakes, especially the New York-style coffee crumb cakes, I’m all about the crumb.

    I prefer very little cake and a massive crumb topping. When I found this recipe from Cook’s Illustrated, I knew I had to try it.

    If you’re tempted to substitute all-purpose flour for the cake flour – don’t. Just go to the store and buy cake flour. Why?

    If you use all-purpose flour, you’re going to end up with a dry, tough muffin. Also, use buttermilk! If you don’t have it, you can always substitute it with plain yogurt or put 1 tablespoon of white vinegar into 1 cup of milk.

    The recipe says it makes a dozen and you might find that a little unbelievable, but remember: this recipe is more about the crumb topping than the cake.

    This recipe has just a cushion of cake compared to the massive crumb topping. If you want to make an even ratio of cake vs. crumb, then it’ll only make 6 muffins.

    3.34 from 3 votes
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    New York-Style Coffee Cake Crumb Muffins

    If there is crumb in the name for crumb muffins, you better believe there should be a lot of crumb on top!
    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 dozen
    Calories: 339kcal
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    Ingredients

    For the crumb topping

    • 1/3 cup granulated sugar
    • 1/3 cup dark brown sugar
    • 3/4 tsp ground cinnamon
    • 1/8 tsp salt
    • 8 tbsp unsalted butter, melted
    • 1 3/4 cups cake flour

    For the muffin

    • 1 1/4 cup cake flour
    • 1/2 cup granulated sugar
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 6 tbsp unsalted butter, cut into 6 pieces, softened but still cool
    • 1 large egg
    • 1 egg yolk
    • 1 tsp vanilla extract
    • 1/3 cup buttermilk or 1/3 cup plain yogurt

    Instructions

    • Preheat oven to 325 degrees. Line muffin pan with baking cups or prepare panettone baking cups by spraying them lightly with cooking spray.
    • In a medium bowl, whisk together sugars, cinnamon, and salt. Pour the butter over top and using a wooden spoon, mix until incorporated. Then add the cake flour and mix until mixture resembles a thick and cohesive dough. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
    • Add the egg, egg yolk, vanilla extract and buttermilk and mix until all has been incorporated and batter is light and fluffy.
    • Using a 1/4 cup measuring cup (**see NOTES below), divide up batter into prepared muffin pan. Then, sprinkle a generous amount of the crumb topping on top, using your fingers to pinch the dough into a crumbly mixture, if not already. Do not press the crumb topping into the batter. Just let it sit on top.
    • Bake for 20 minutes or until crumbs are golden and a toothpick inserted into the middle comes out clean. (Note: I did stick my muffins under the broiler at about the 15 minute baking mark so the tops would get nice and brown. If you do this, make sure to watch it carefully. You do not have to do the broiler step and can omit it completely.)
    • Let muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
    • Store in an airtight container for up to 2 days.

    Notes

    You'll need to use deeper/taller than normal baking cups for this (like panettone baking cups) otherwise the crumb topping will fall off. If you use normal baking cups, use less batter then add the crumb topping.
    Source: Cook's Illustrated
    Nutrition Facts
    New York-Style Coffee Cake Crumb Muffins
    Amount Per Serving (1 Muffin)
    Calories 339 Calories from Fat 126
    % Daily Value*
    Total Fat 14g 22%
    Total Carbohydrates 49g 16%
    Dietary Fiber 2g 8%
    Sugars 23g
    Protein 4g 8%
    * Percent Daily Values are based on a 2000 calorie diet.
     
    *Nutrition facts are an estimate and not guaranteed to be accurate. 

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  • 151 Comments
    Julie Wampler of Table for Two
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    Comments

  • Shannon says:

    Thanks for sharing, but I must say the 325 temp was too low. I had to increase up to 350. I have an independent oven temp thermometer and double checked to make sure it was accurate. These came out so underdone. Back in they went…son still liked them.

  • janet fried says:

    I was wondering, do you think I can add blueberries?

    • Julie says:

      Absolutely!

      • janet fried says:

        I added around a cup of blueberries and sprinkled corn starch on them first and they came out great, really tasted like traditional NY crumb cake!!!!

  • Dani says:

    I wonder if this could be made into a big sheet cake?
    And I would totally LOVE to know KATIE @ BLONDE AMBITION’s Italian Grandmother’s recipe… My Italian grandmother had a lot of recipes, but sadly, no coffeecake!

    • Julie says:

      You could certainly try! I can’t imagine it not working, honestly.

  • Tracy says:

    I want to make these muffin sandwiches for a bridal brunch, where can I find the taller cupcake liners? I have looked at several stores and online and can’t seem to find them!

  • Tracy says:

    Where can I find tall muffin liners like those you used in the crumb muffins?

  • Anne Birchwell says:

    The temperature of 325 was not high enough. I also bumped it up to 350. They came out perfectly golden brown. Some I added fresh blueberries and they were amazing!

  • Donna says:

    How do I stop the crumb topping from stinking into the muffin?

  • Tosca says:

    These are really good, but so much better if you add blueberries, just stir in 1 cup and 1/2 after the batter is prepared.

  • Dale says:

    This is an amazing recipe. I have made it several times now in a 9”x9” glass pan. Having grown up in NY and now living in the SF Bay Area, I miss New York bakeries. This recipe takes me back to NY. Super easy to make and it turns out great. For a bunch, I prep the cake the night before and place it in the refrigerator overnight and bake it in morning. Who doesn’t like warm coffee cake in the morning. Thank you for posting the recipe.

  • Myra says:

    Julie, thanks so much for the recipe, my husband loved them. I have tried several similar and they weren’t just right. These were!! FYI if you do not have cake flour, you can substitute 3 tablespoons corn starch for every cup of flour. So measure your flour, take 3 tablespoons out of the cup and replace with corn starch. Boom! Cake flour.

    • Julie Wampler says:

      I’m so glad you enjoyed these!

  • Zoe says:

    Tastes good, but hardly any topping stayed on after baking! Very sad about that, will have to try another method to make it stay. I also loaded up the topping and still had a LOT leftover.

  • J. Taylor says:

    I would adjust your measurements for the topping. I didn’t use taller liners and simply added less batter to the muffins cups as instructed. I had A LOT of topping left over and it went to waste.

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