New York-Style Crumb Cake Muffins

DSCN0760_750x563.shklHere’s a recipe that is German in origin but perfected in New York City, one of my favorite cities.   Although these are called Muffins, these are more like miniature crumb cakes.   They are made with cake flour so they are quite tender like a cupcake.

New York-Style Crumb Cake Muffins

Adapted from AmericasTestKitchen.com

If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the muffins, take care to not push the crumbs into the batter. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

12 muffins

Crumb Topping

- 1/3     cup granulated sugar (2 1/3 ounces)

- 1/3     cup dark brown sugar (2 1/3 ounces)

- 3/4    teaspoon ground cinnamon

- 1/8     teaspoon table salt

- 8        tablespoons unsalted butter (1 stick), melted and still warm

- 1 3/4    cups cake flour (7 ounces)

Muffins

- 1 1/4   cups cake flour (5 ounces)

- 1/2      cup granulated sugar (3 1/2 ounces)

- 1/4      teaspoon baking soda

- 1/4      teaspoon table salt

- 6          tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool

- 1           large egg

- 1           large egg yolk

- 1           teaspoon vanilla extract

- 1/3       cup buttermilk

Powdered sugar for dusting

1.  FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2.  FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking-cup liners.

3.   In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4.   Using 1/4-cup measure or ice cream scoop, divide batter evenly among muffin cups; using small rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter (about 1/4 cup of crumbs per muffin), beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of muffin comes out clean, about 18 to 21 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack at least 20 minutes. Dust with powdered sugar just before serving.

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4 comments on “New York-Style Crumb Cake Muffins

  1. Kate says:

    Those are just lovely. I will try them, thanks.

  2. Gala says:

    Love the chunky crumb topping!

  3. sharonp says:

    These look fantastic. I may try the recipe to serve after Easter supper. A friend of mine actually opened a new york style-crumb cake business a few months ago. She’s doing real well with it, so since you listed “new york style” on here, I wanted to share it. Not sure if she lists any recipes, but the cakes are damn good. Will write back one I make these with my thoughts.

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