crumb topping | thebrookcook

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

1/2 cup (3 1/2 ounces) granulated sugar
1/2 teaspoon salt
2 tablespoons melted butter
1 tablespoon canola oil
1 large egg
1/2 cup milk (I used 1 percent milk)
1/4 cup sour cream
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda

For the Crumb Topping:

1 cup all-purpose flour
3/4 cup white whole wheat flour
2/3 cup (4 2/3 ounces) packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (5 ounces) unsalted butter, melted
2 teaspoons vanilla extract
Confectioners’ sugar, for dusting, optional

To Make the Cake:

Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
Whisk sugar, salt, melted butter, and oil in a large bowl.
Whisk in egg, milk, sour cream, and vanilla.
Stir flour, baking powder, and baking soda in a small bowl.
Whisk into wet mixture until just combined.

To Make the Crumb Topping:

Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
Spoon 2 tablespoons batter into each cup and spread evenly.
Sprinkle with crumb mixture.
Bake until light golden and cakes are just firm, about 15 minutes.
Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
Dust with Confectioners’ sugar, as desired.