Thursday, February 16, 2012

Crumb Cake Muffins

You'll love these muffins! They are moist, soft, and delicious! I had to experiment with this recipe a few times before I was completely satisfied. For these muffins I used pumpkin as my egg substitute. I love using pumpkin! Pumpkin makes an excellent egg substitute in baked goods!


Crumb Cake Muffins

Batter:
1 3/4  cups flour
3/4 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup milk
1/2 cup butter, melted
1/4 cup + 1/8 cup pumpkin
1 teaspoon vanilla

Topping:
1 cup flour
1/3 cup butter, softened
1/3 cup light brown sugar
1/2 teaspoon cinnamon

Preheat oven to 400°.
Stir together topping and set aside.
In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. In a medium bowl, stir together milk, butter, pumpkin, and vanilla. Make a well in the center of the dry ingredients and add wet ingredients. Stir just to combine. Pour batter into muffin cups. Sprinkle on topping. Bake for 25 minutes. When cooled, sift powdered sugar over the tops of the muffins.
Yield: Makes 12 muffins.

JB

3 comments:

  1. I love these muffins the normal way, but even without eggs, they are among my top favorites! Keep on baking up good stuff, Jessa!

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  2. did anyone else's topping come out like dough??? because mine did. Please help me!!!

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    Replies
    1. If your butter is very soft (mostly melted) or completely melted that will cause the topping to be too soft to crumble onto the muffins. Also, handling the topping too much will cause the topping to get warm and not be crumbly. You can fix this problem by refrigerating your topping for about 10-15 minutes to harden the topping (butter) some.
      I hope this helps you!

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