New York-Style Crumb Cake Muffins with Cinnamon Streusel
These bakery-style muffins capture the essence of classic New York crumb cake in individual portions. A tender, buttery cake base made with cake flour creates an exceptionally soft crumb, while the generous cinnamon streusel topping provides delightful texture contrast. The secret lies in the cohesive crumb mixture that breaks apart into perfect pea-sized pieces, creating an authentic crumb cake experience. Perfect for breakfast, brunch gatherings, or afternoon coffee breaks, these muffins deliver the nostalgic flavors of a New York bakery favorite in a convenient handheld form.
Ingredients
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon table salt
- 8 tablespoons unsalted butter, melted and still warm
- 1 ¾ cups cake flourall-purpose flour1:1 ratio minus 2 tablespoons per cupgluten-free
reduces tenderness slightly
Full guide → - 1 ¼ cups cake flourall-purpose flour1:1 ratio minus 2 tablespoons per cupgluten-free
reduces tenderness slightly
Full guide → - ½ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- 6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup buttermilkmilk + lemon juice1 tablespoon lemon juice + milk to make 1/3 cupdairy-free with plant milk
similar tang and acidity
Full guide → - confectioners' sugar, for dusting
Instructions
- 1
Stir together sugars, cinnamon and butter until combined
- 2
Add flour and stir until mixture forms thick, cohesive dough
- 3
Set aside to cool for 10 to 15 minutes
- 4
Preheat oven to 325 degrees F and line muffin cups with liners
- 5
Mix flour, sugar, baking soda, and salt on low speed to combine
- 6
Add butter one piece at a time while mixer runs on low speed until mixture resembles moist crumbs with no visible butter chunks
- 7
Add egg, yolk, vanilla, and buttermilk and beat on medium-high speed until light and fluffy
- 8
Divide batter equally among prepared muffin cups
- 9
Break apart crumb dough into small pea sized pieces using both hands
- 10
Roll broken dough between thumb and forefinger to form crumbs
- 11
Sprinkle crumbs evenly over cake batter, breaking apart larger chunks
- 12
Bake until crumbs are golden and toothpick inserted into center comes out clean
- 13
Cool muffins in tin for 5 minutes, then transfer to wire rack
- 14
Cool 5 minutes before serving and dust with confectioners' sugar
Tips
Cool the crumb mixture for 10-15 minutes before breaking apart to achieve the proper texture and prevent it from becoming too sticky to handle.
Use cake flour instead of all-purpose flour for an exceptionally tender, fine crumb that mimics authentic bakery-style muffins.
Break crumb topping into pea-sized pieces by rolling between thumb and forefinger for even distribution and optimal texture contrast.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Crumb topping can be made 1 day ahead and refrigerated. Muffins best served day of baking.
Serve at room temperature, dusted with confectioners' sugar just before serving.
Common Mistakes
Use softened but still cool butter to avoid overmixing and tough muffins.
Don't skip cooling the crumb mixture or it will be too sticky to break apart properly.
Avoid overbaking to prevent dry muffins - test with toothpick at 18 minutes.
Substitutions
Dairy-Free Swaps
similar tang and acidity
Full guide →Gluten-Free Swaps
reduces tenderness slightly
Full guide →FAQ
Can I make these without a stand mixer?
Yes, use a hand mixer or mix by hand, but cream butter mixture thoroughly for 2-3 minutes to achieve proper texture and lightness.
What if my crumb topping is too sticky to break apart?
Let it cool longer in the refrigerator for 15-20 minutes, or add a tablespoon more flour to achieve proper consistency.
How long will these muffins keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze for up to 3 months in airtight container.