New York-Style Coffee Cake Crumb Muffins

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    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.

    4 from 5 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*
    Fat 14g22%
    Carbohydrates 49g16%
    Fiber 2g8%
    Sugar 23g26%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
     
    *Nutrition facts are an estimate and not guaranteed to be accurate. 

    There are affiliate links in this post.

  • 157 Comments
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    Comments

  • Nutmeg Nanny says:

    The tags are so cute :) and those large sweet crumbs are just calling my name! This looks awesome.

  • Annie says:

    These looks amazing! And now I need to buy everything in the bake & give section of King Arthur Flour!

  • Sarah says:

    I’m confused, the crumb topping is the only thing that needs the cinnamon but in the directions making the crumbs doesn’t need the cinnamon? What is first being made the crumb or the batter?

    • Julie says:

      Yes it does. In step 2 it says: 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.

      The crumb is being made first and then set aside to add on top of the batter before baking.

    • Hussain says:

      This looks awesome, but I’m also confused because the second step should have ended with the crumb mixture, instead it ended with a dough. In the third step you talk about making the crumbs but it doesn’t refer to the cinnamon which is one of its ingredients. I’d appreciate clarification. Thanks

      • Julie says:

        Right, the crumb mixture is dough-like which is why I said “dough” in the second step. After step 2, you are done with the crumb topping which is why it says to set it aside. The third step isn’t the making of the crumbs because I’ve already told you to set it aside in step 2. The third step is telling you what the mixture for the muffins should look like after you’ve mixed the flour, sugar, baking soda, and butter together – which is crumb-like. Then you add the liquids in.

    • Sue says:

      Your recipe looks like it’s good but is very confusing. It lists flour and sugar twice. It doesn’t say which flour and sugar are for the crumbs or the cake

      • Julie says:

        Sorry, I switched recipe plugins and it didn’t have the group headers come over so I went in and modified it. They should be there now.

  • Christy Denney says:

    These look amazing. I can’t wait to try them.

  • Stephanie says:

    It snowed on April 1st in Utah. =( Mother Nature was playing a joke on us because here it is, two days later, at almost 70 degrees today during the day. (It gets down to 40~ at night.)

    Also, that’s exactly the crumb to cake ratio I prefer as well. NY Style it is!

  • Jessica L says:

    These tasted GREAT – only problems I had was that 1/4th a cup was WAY too much to put into each up. Luckily I made two batches and filled the second ones WAY less. Also.. as the muffins rose while baking in BOTH batches the crumbs fell off so many of my muffins suffered partial baldness…assuming this probably happened when the “muffin top” was forming. :/ Any tips? Is it because you used those special muffin holders? The one I used don’t look as tall as the ones you used. The ones I used were those plain old store bought ones that are about the same height as the muffin pan itself. Awesome recipe anyway! ♥

    • Julie says:

      Hi Jessica! Darn, that stinks. You should try to press the crumbs into the batter a bit because your muffin holders aren’t that deep. Like push them down gently into the batter so they “stick” to it more. It’d probably help. But yes, I assume mine were able to hold so much more because of the muffin holders I used.

  • Julie says:

    I made these for Easter brunch and they were a total hit! So glad I used cake flour, as you suggested. They turned out super moist and everyone wanted more. Thanks so much for posting :)

  • Tori says:

    I followed the recipe precisely, and there definitely wasn’t enough batter for twelve muffins. Also I wouldn’t suggest using this recipe with the regular muffin cups because the crumble didn’t produce the desired look. There were bare spots even after pressing the crumbs in a bit. I definitely want to try them again with the panettone baking cups.

  • Jean says:

    Hmmm. Only had enough batter for 9 muffins. Followed the recipe to a tee. Had way too much topping (I guess cause I did not get 12 muffins). Waiting for them to come out of the oven. Will post after they are done. Used regular muffin cups and 1/4 cup or less of batter.

    • Annie says:

      I had the exact same experience

      • ray says:

        only have enough batter for 6!

  • Jean says:

    Definitely do not use 1/4 cup for regular muffins. Pushed up when baked and poked through the topping. Maybe I need to push the topping down next time (if I make them again).

    • Lindsay says:

      I agree! I made these delicious muffins last night and I brought them to the office for a Friday morning treat. They were SUCH a big hit! I doubled the recipe, so it was hard to know how much batter to fill the cups with. I did 1/4 as the recipe states, but they overflowed BIG time! Beware for those of you that double the recipe – be sure to use less than 1/4c per muffin cup. I also used nonfat greek yogurt instead of buttermilk and they turned out great. Thanks for the recipe!

      • Julie says:

        Your coworkers must love you, Lindsay :) so glad you enjoyed these and great tips!

  • Jean says:

    I must say these were really good. Loved them. Will work on gettin more topping on and 12 muffins next time.

  • Crumb Cake says:

    Wow! Really Very nice and fantastic post for Crumb Cake, This is such a pretty and impressive crumb cake! It’s the perfect season for peaches too. I want to eat every time Crumb Cake, Thanks for sharing….

  • Jade says:

    These are in the oven as we speak. I am hoping they turn out alright! I was a little confused with the directions. The crumb was like a dough but I didn’t understand how to “crumble” it on top of the mix.. I felt like I had too much dough, crumbling was very hard, and the crumbles sunk in. Everything else was easy to understand! They smell delicious by the way!

    • Julie says:

      Hi Jade, hope you enjoyed these! The crumb shouldn’t be like dough. They should be like little pea-sized crumbles. As long as you were able to get them on the muffin, they should turn out ok!

  • Melissa says:

    Hi there! Made these before and loved them! This time around I don’t have buttermilk or yogurt. You think I can use sour cream instead?

    • Julie says:

      Hi Melissa, I’m not sure. I haven’t done that before. I just would hate for the cake part to be too sour for you. You can certainly try though.

  • Lekha says:

    Looks lovely …

    Wondering if these can be made in the microwave ? Any idea regarding time etc would really be appreciated.
    Thanks

    • Julie says:

      Hi Lekha, these can definitely not be made in the microwave. If you’re looking for microwaveable desserts, I suggest you try my chocolate mug cake or my very vanilla mug cake. They’re both microwaveable desserts.

  • Katie says:

    These look great! I’m making them now… but I’m confused :/ I added 1 and 1/4 cup cake flour to 1/3 cup brown sugar, 1/3 white sugar, and cinnamon, and 8 T butter… was that wrong?

    • Katie says:

      I figured it out… :) sorry!

  • Carol says:

    Julie I love this recipe and have been making the regular crumb cake for years so I was equally happy to see it in muffin form. I may be wrong, but I did not see in the instructions for the crumb mixture for people to let it sit for 15 minutes after mixing and then using your fingers pinch off nice sized pieces of crumb. You just left it at the mixture forming a cohesive dough. Thanks for sharing.

    • Julie says:

      Thanks for pointing this out, Carol! I added that step in there to clarify what you’re supposed to do. So glad you enjoy this recipe!

    • Mona says:

      Glad I read Carol’s comment. I was very confused about the lack of “crumb.” I have made crumb toppings and they always say dough should resemble small peas. I am going to use this for an apple crisp topping.

  • Margarita says:

    Looks like an awesome recipe…question: can you use regular flour instead of cake flour and what if I have only a regular hand mixer? (so deprived…lol)

    • Julie says:

      Hi Margarita, you’ll definitely need cake flour in this recipe otherwise the muffins will be too dense. Here’s a quick tutorial on how to make cake flour at home with just regular all-purpose flour: http://joythebaker.com/2009/09/how-to-make-cake-flour/ – also, you can make this muffin recipe with a regular hand mixer!

  • Mike says:

    I’ve made muffins using all purpose flour, vegetable oil and buttermilk and they were moist and rose high because of the acid in the buttermilk.

  • Susie says:

    I’m gluten intolerant, so used gluten free flour mix that had baking powder already and subbed sour cream and they came out amazing! No issues with crumbs falling off, moist and buttery…best muffins ever. Thank you!

  • Suzie M says:

    I tried these Saturday night for coffee at church Sunday morning. They were fantastic (but not better than tasting them 10 minutes after I took them out of the oven!). I even had the King Arthur baking cups you recommended. In fact today I went to my local ‘Cake Art’ store and bought what I hope are similar paper cups to make lots of these for our work fundraiser bake sale this coming Friday. I actually substituted regular flour (I have a conversion from my old Doubleday cookbook – sift, then, for each cup of flour, remove two tablespoons of the flour) Sat. evening. Now, for this bake sale I have cake flour. I am excited! Thank you for a GREAT recipe!

    • Julie says:

      Awesome!! So glad these worked out for you and you’re making them again :)

  • RISA says:

    would you use this crumb topping on a sweet bread, example challah?
    thanks!

    • Julie says:

      Hmm interesting. I don’t think I would but if you think it sounds good, go for it!

  • Jan K says:

    Hi Julie.. do you subscribe to Cooks Illustrated? I just made this exact recipe tonight from their magazine and wanted a denser cake so was looking online and found yours. But the recipe is exactly the same. Weird.

    • Julie says:

      Hi Jan! Yup, at the time I made this recipe, I did subscribe to Cooks Illustrated and this is their recipe! I note it in the source below :)

  • nellie says:

    Can this recipe make a cake instead of muffins?

    • Julie says:

      Not positive – I’ve never done it that way. Not sure if the batter to crumb ratio will be enough.

  • LeeAnne says:

    I just made these muffins and they came out perfect!!! Thanks so much for posting this recipe. I used the plain yogurt instead of the buttermilk (I bought a 6 oz container and measured out 1/3 cup). These muffins are so moist and exactly what I was looking for. I used the taller baking cups and got a total of 7 muffins. Thanks again!

    • Julie says:

      I’m so glad you enjoyed them and that they came out perfect for you!

  • Robin says:

    HI, My first batch turned out well. In my second batch i wanted to make twice the amount and doubled the amount of ingredients …but the cake part ended up engulfing the crumble :( any advice as to where i might have gone wrong?

    • Julie says:

      What do you mean you made twice the amount and double the amount of ingredients? Do you mean when you added it to the muffin cups, you added double parts to it?

      • Robin says:

        Hi, I mean I made one batch with enough ingredients for 24 servings versus 12 servings. I still distributed 1/4 cup cake mix per muffin cup.

        • Julie says:

          Huh, that’s interesting. I’m honestly not quite sure. I know in baking, sometimes doubling a recipe can affect the outcome. Wish I knew what went wrong – maybe put a little less of the cake mix next time if you’re doubling the recipe? Sorry I’m not much help!

  • Charlotte says:

    Hey there! Man, I made these today, and they were such a big hit!! I took them to a get together and they disappeared in minutes – I didn’t even get one! Luckily I made two batches and kept a few at home for later. Just ate one – WOW.Have you ever tried these? http://muffinparadise.com/oatmeal-muffins/#APPLE_OATMEAL_MUFFINSOne of my favorites too! Thanks for the great recipe :)

  • Amy says:

    I decided to try this recipe when, waking up, the rain was coming down, and it was cold. In Wisconsin. On June 7. The recipe makes a ginormous amount of crumb topping, and this is a very good thing. I got 8 muffins from the batter, using a scant 1/4 cup. This left plenty of room for ample topping.

    I had to use regular flour and substitute sour cream for the yogurt/buttermilk. . Why? Because it was cold and rainy and I was willing to risk flavor/consistency to avoid having to go out in the cold and rain

    The only other thing I changed was the baking time. At 20 mins, the muffins were still pretty wet. I continued baking in 5 minute increments, and ended up with a total baking time of 34 minutes. Maybe that was because of the substituted yogurt, or because I have an electric oven, or just a combination. But I already tasted a piece of the crumb topping, and it’s Delicious, so the rest of the muffin promises to be Delicious too.

  • rosy says:

    What kind of cake flour?

    • Julie says:

      As far as I know, there’s only one kind of cake flour.

  • Rachel says:

    I just made these, and they are absolutely divine! And I was surprised at how easy they were to make! The cake was soft and moist while the crumbs were crunchy, not falling to pieces and the right amount of cinnamon to add to the fullness of the taste. I made 9 muffins, as I ran out of cake mix. Thank you so much for the recipe, Julie, I will definitely be making these again!

  • Hannah says:

    Hi! I am hoping to make these today l, but don’t feel like running to the store. Will light vanilla yogurt work instead of the plain yogurt Julie? (:

    • Julie says:

      It should work just fine!

  • Andrea says:

    Hi Julie,

    We are avid bakers and followed this recipe to the letter, but our crumb topping sunk right into the batter. I’m not sure where we went wrong. Any ideas? Thanks!

    • Julie says:

      Hi Andrea, I would use less batter and more crumb topping on each muffin next time to see if that helps. I think the batter ‘eats’ the crumb topping since it rises so much.

  • Natalee says:

    I’ve been trying for a good crumby topping like this for so long! I’m elated..lol. great recipe!

  • Tena says:

    I have these in the oven now. The cake batter only made 8 cupcakes and I had way too much crumb topping. The raw batter tasted awesome so I think it will come out great. Next time, I think I’ll bake it in an 8 x8 pan so I can use all the topping and not worry that it will fall off. A little drizzle of icing would be great too. I used vanilla yogurt instead of buttermilk.

  • Alice says:

    Made these and tasted delicious. However, my batter completely engulfed the crumb topping while baking. I called them “Inside out” muffins and they were a hit. I say that someone else had the same issue…any tips?

    • Julie says:

      Haha, that’s a great name for it! I would say next time, use less batter in the muffin cups and more crumb on top.

  • patty says:

    I tried this today. The flour for the crumb was waaaaay too much. I ended up adding a lot more butter to make it look like an actual dough. Also, the batter for the muffins was too little. You can make maybe 6 or 8 with that quantity. Instead of muffins cups I used a small cake pan. In oven at 325 degrees for 20 minutes? I don’t know if my oven it’s special…but I needed to wait at least 50/60 mins for this cake to be ready.

    • Julie says:

      Hi, you made this recipe in a small cake pan not muffin cups, so the recipe, as written for 325 degrees for 20 minutes for muffins is correct.

  • Mary says:

    Would a large muffin pan work for these?

    • Julie says:

      Hi Mary – yes, it should. Large meaning compared to a mini muffin pan or large meaning regular size?

  • Oni says:

    I hate to say this but this was not a good recipe. It was a total disaster. Too much crumb topping and the batter was only enough for 6 cupcakes. I’m sure you have many other good recipes but this one wasn’t a good one in my opinion.

  • Patty says:

    I made these tonight. If you use the 1/4 cup batter the muffin will rise nicely, but you will only get about 6-7 muffins.. After 20 minutes at 325, they barely had a rise on them. I also agree that the topping is way to much I had about 3/4 left over and I put plenty on muffins. I just tasted one and sorry to day that Little Debbie Coffee Cakes are much better. These lacked flavor and they were a little on the dry side.

  • Laurie says:

    Fabulous recipe. Follow it exactly and they turn out perfect :) I also recommend, as always, to read the recipe through completely before starting and then follow it the way it is written.

  • Marci says:

    These are amazing! I’ve used regular baking cups with 2 tbsp. of batter and had no problem. I also made my own buttermilk sub using milk and vinegar and they still came out delicious! Could I sub Greek yogurt for regular?

    Making the recipe again today for Father’s Day! Thanks again!

    • Julie says:

      Yes, you could sub greek yogurt for regular! Glad you enjoyed this!

  • Rhonda says:

    Just made these and they were DELICIOUS! I wouldn’t change a thing! Thank you for sharing. ;)

  • Mary Jane says:

    Can I make this in a 13 by 9 baking dish looks great can’t wait until I make them

    • Julie says:

      You probably could! I haven’t tried it myself, though.

  • Eileen says:

    They look delicious!

  • Genna says:

    I agree that the way the recipe is written is super confusing, since “crumb” is not usually referred to as “dough,” and you note that the batter should “resemble small crumbs.” The clarification in the comments helps a little, hope I don’t forget and confuse myself when I make these!

  • Lisa says:

    I made this today for breakfast. It’s a really great tasting coffee cake. I did substitute sour cream for the buttermilk since I didn’t have any of that. Very moist and delicious!

    Thank you!

  • Kathy says:

    This recipe has success written all over it. Not too complicated and worth the effort. They have been added to my collection, a very short one, of “Feeling a little blue today ” recipes. Thank you for this recipe! Have a wonderful day!

  • Nicola says:

    Followed the recipe as written on this blog. Surprised the blogger has not corrected this recipe – using 1/4 cup to divide only produces 7 or 8 muffins in taller cups, not the 1 dozen it indicates. Also leaves excess crumb topping as well. Because the 1/4 cup division is way too much, the muffin rises nearly to the top of a taller cup, pushing the crumb topping off to the side or over the top of the cup. I’d be interested to see the Cook’s Illustrated recipe as it likely has the right ratio for a better outcome.

  • Amy says:

    The crumb topping in the picture of these muffins called my name, so I promptly did what anyone with a sweet tooth the size of Montana does…I made the muffins!

    Flavor-wise, these have a sweet, sweet taste to them. I could have easily cut the sugar for the batter portion of the muffin, omitting a good 3 tablespoons or so.

    The crumb mixture did not turn out “crumby” at all for me, even though I followed the instructions to a tee. The crumb mixture was more like a stiff batter.

    I used regular muffin cups, so filled the cups about 1/3 full, maybe a little less than that. For the crumb topping, I scooped some of the crumb mixture, then “pieced” it off of the spoon onto the top of the muffins, because it was so stiff, and not crumbly at all.

    I baked the muffins for 20 minutes. When I went to take them out of the oven, they were very light, but done, but I kept them in the oven for 3 more minutes, hoping they would get a little darker. (I note that the blogger indicated placing them under the broiler, but I decided to not tempt fate and go that route. I kept them in the oven just a little longer).

    I noticed at that point that the crumb pieces had fallen from the top into the middle of the muffin. No pretty picture muffins this time.

    After the three extra minutes in the oven, I took the muffins out of the oven. They were still pretty light in color, but were baked through. I did a taste test – of course! The muffin itself is light and sweet. The crumb topping – the way my turned out and after baking in the oven – came out tasting like batter that had not been baked long enough. It didn’t taste bad, but it didn’t have the texture I was going for.

  • Verna Provost says:

    Hi! These look so yummy and I can’t wait to make them! But- what size “Panettone Baking Cups” are yours? I looked on Amazon and there were different sizes. Please let me k ow what size you used.

    • Julie says:

      If you click the link in the first paragraph…I linked directly to the panettone baking cups and on that website it says the exact size.

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