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New York Style Crumb Cake Muffin Tops

This is my muffin top version of the Cook's Illustrated recipe for New York Style Crumb Cake. I designed the recipe to be used with two of the special pans, but if you want you can make one pan at a time or halve the recipe to just make 6.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Cookie Madness

Ingredients

Crumb Topping:

  • 8 tablespoons 1 stick unsalted butter
  • cup granulated sugar
  • cup dark brown sugar
  • ¾ teaspoon ground cinnamon
  • ⅛ to ¼ teaspoon salt I used ⅛, but think ¼ would be better
  • 1 ¾ cups cake flour 7 ounces

Cake

  • 1 ¼ cups cake flour 5 ounces
  • ½ cup granulated sugar 3 ½ ounces
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cut up and softened
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • cup buttermilk
  • Confectioners' sugar for dusting

Instructions

  • Preheat oven to 350 degrees F. Grease two muffin top pans.
  • Make the crumb topping. In a microwave safe bowl or over the stove, melt the butter and allow it to cool slightly.
  • Mix together both sugars, cinnamon, salt. Combine with melted butter until well blended, then add flour and stir to make a dough. Set aside while you make the cake batter.
  • In a mixing bowl, mix flour, sugar, baking soda, and salt. Scatter butter pieces and stir with a rubber scraper until mixture is coarse and crumbly. If you have a stand mixer, you can do this with the paddle attachment. Add egg, yolk, vanilla, and buttermilk.
  • Beat with an electric mixer on medium-high speed until light and fluffy, about 1 minute, scraping bowl.
  • Using generously heaping tablespoons, spoon batter into the greased muffin top pans dividing evenly. With the back of a spoon, smooth the batter evenly.
  • Break apart crumb topping into marble and pea size bits and arrange bits over batter.
  • Bake for 15 minutes or until crumbs are golden and edges are brown.
  • Let cool in the pans for about 5 minutes, then carefully remove.
  • Let cool completely on a wire rack, then sift confectioners' sugar over the muffin tops.

Notes

Grease the pans with whatever you feel comfortable with. I prefer shortening because it doesn't burn as easily as butter. Also, this recipe halves quite nicely. Rather than split an egg yolk and an a whole egg in half, just crack one egg into a bowl and use the yolk and about half the egg white.