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.
Prep Time 30 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour 10 minutes minutes
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.