When I was a kid, my favorite food was Drake’s Coffee Cakes. If you haven’t been lucky enough to try them, they’re a soft cake that’s topped with a delicious crumb topping. Oh man, did I love those! It got to the point where my mom stopped buying them because they were gone so quickly! Haha! I believe that there is even a Seinfeld episode that talked about how delicious Drake’s Coffee Cakes are, but I digress. So let’s fast forward to today. I don’t even know if Drake’s Coffee Cakes are still sold, let alone where you could buy them. And I wanted to try my hand at a homemade version anyway. It took me about one year to get this recipe to where I wanted it to be. So let me introduce you to these Cinnamon Crumb Cake Muffins!
These Cinnamon Crumb Cake Muffins are truly delightful. They are a light, buttery cake that’s topped with a magical crumb topping. And even with the crumb topping, they are not overly sweet. They are the perfect amount of sweet. Dare I say that they are BETTER than the Drake’s Coffee Cakes? I mean, they totally are. While I am a sucker for store-bought coffee cakes or crumb cakes, I always find an issue with either the cake/muffin part or the topping part. Some muffins don’t have enough topping or it’s soft or not very good. And some of the cake/muffin parts are too dense and heavy. These Cinnamon Crumb Cake Muffins have both a perfect cake and a perfect crumb. See for yourself! But let me issue a warning- they are so addictive!
Let me show you how to make these Cinnamon Crumb Cake Muffins 👇🏻
Preheat your oven to 350 degrees and spray a muffin tin with non-stick spray.
Make the crumb topping first.
To make the crumb topping, melt 1/2 cup (8 tbsp) of unsalted butter in a microwave-safe bowl. Then add to the bowl: 1 1/4 cups flour, 2/3 cup brown sugar, 2/3 cup granulated sugar, 2 tsp ground cinnamon, and a pinch of salt. Mix everything together with a fork (or your hands) until the mixture comes together and has a pebble-like consistency. Set aside.
Onto the muffin batter.
In a large bowl, combine 2 cups flour, 2/3 cup granulated sugar, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon. Mix together well.
To the dry ingredients, add: 1/2 cup buttermilk, 1/2 cup (8 tbsp) melted butter, 1 tbsp vanilla extract, and 2 large eggs + 1 egg yolk.
Mix until all the ingredients are well incorporated.
Scoop the batter into the prepared muffin tin. Be sure to ONLY fill the muffin tin 1/3 to 1/2 of the way full. Do NOT fill the muffin tin all of the way!
And now grab that delightful crumb topping that you made earlier. Fill the muffin tin the rest of the way with the crumb topping. (You should have enough batter for 14-16 muffins so be sure to save some of the topping for those muffins as well)
Bake in the oven for 15-20 minutes until an inserted toothpick comes out clean. Be sure to not overtake as the crumb topping will burn. My magic cooking time is 18 minutes.
Let the muffins cool down before removing them from the muffin tin. You should be able to easily wiggle them free, keeping the crumb topping intact.
Store the muffins in an air-tight container at room temperature for up to one week. After the first day, I pop them in the microwave for 10-15 seconds before eating.
Enjoy!!
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Cinnamon Crumb Cake Muffins
Ingredients
For the Topping
- 1 1/4 Cups Flour
- 2/3 Cup Brown Sugar
- 2/3 Cup Granulated Sugar
- 2 Tsp Ground Cinnamon
- 8 Tbsp Unsalted Butter, melted
- Pinch of Salt
For the Batter
- 2 Cups Flour
- 2/3 Cup Granulated Sugar
- 1/2 Tsp Baking Soda
- 1/2 Tsp Kosher Salt
- 1/2 Tsp Ground Cinnamon
- 1/2 Cup Buttermilk
- 1/2 Cup Unsalted Butter, almost melted
- 1 Tbsp Pure Vanilla Extract
- 2 Large Eggs + 1 Egg Yolk
Instructions
- Preheat your oven to 350 degrees and spray a muffin tin with non-stick spray.
- Make the crumb topping first. To make the topping, melt 1/2 cup unsalted butter in a microwave-safe bowl. Then add 1 1/4 cups flour, 2/3 cup brown sugar, 2/3 cup granulated sugar, 2 tsp ground cinnamon, and a pinch of salt to the bowl.
- Mix the topping together with a fork (or with your hands) until it comes together and forms a pebble-like consistency. Set aside.
- Now make the muffin batter. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
- Then add the buttermilk, melted butter, vanilla, 2 eggs, and 1 egg yolk to the dry ingredients. Stir everything together really well.
- Scoop the muffin batter into the prepared muffin tin. Fill up each muffin tin 1/3 to 1/2 full. Do NOT fill the muffin tins all the way!
- Top the muffin batter with the crumb topping to the top of each muffin tin cup. There should be enough batter for 14-16 muffins so be sure to save some of the crumb topping for those muffins as well.
- Bake the muffins for 15-20 minutes until an inserted toothpick comes out clean. Be sure to not overbake as the topping can burn. Let the muffins cool before removing them from the muffin tin. To remove them, gently wiggle them free of the muffin tin. Enjoy!
- Store the muffins in an air-tight container at room temperature for up to one week. After the first day, I heat the muffins in the microwave for 10-15 seconds before enjoying.
Did you make this recipe? Don’t forget to leave it a rating! Thinking about making it? I’d love to hear from you! Please leave your thoughts or questions below in the comment section. (Your email will not be published) Thanks!
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Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.