Butter Crumb Muffins That Are Better Than The Bakery

Butter Crumb Muffins That Are Better Than The Bakery

Now that we have everything all in one place we can begin preparing these delicious treats.


  1. Heat the oven and prepare the muffin tins. Arrange a rack in the middle of the oven and heat to 350°F. Line a standard 12-well muffin tin with paper liners, or coat the wells with butter or cooking spray; set aside.
  2. Make the crumb topping. Whisk the granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl. Whisk in the butter until well-combined. Stir in the flour until the mixture just resembles a thick dough; set aside.
  3. Mix the dry ingredients for the muffins. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl; set aside.
  4. Mix the wet ingredients. Whisk the butter, buttermilk, eggs, egg yolks, and vanilla together in a medium bowl until combined.
  5. Fold the wet ingredients into the dry. Pour the wet ingredients into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine.
  6. Fill the pan and top with crumbs. Divide the batter among the prepared muffin wells, filling each one 3/4 of the way full. Divide the reserved crumbs among the muffin wells, and gently press them into the batter.
  7. Bake the muffins. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 24 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
  8. Dust with powdered sugar. Dust the muffins with the powdered sugar before serving.

Recipe Notes

Storage: The muffins will keep at in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, then thawed at room temperature.




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