crumb topping

Brighten up breakfast with banana crumb muffins! Crowned with brown sugar crumb topping and drizzled with vanilla glaze, these are the BEST banana muffins!

Banana Crumb Muffins

brown sugar

flour

cinnamon

salt

Tbsp unsalted butter, melted

tsp vanilla extract

sugar

tsp baking powder

tsp baking soda

tsp salt

banana

low-fat vanilla yogurt,

unsalted butter, melted and slightly cooled

egg,

sugar,

vanilla bean paste (or extract)

Tbsp milk

Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine brown sugar, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.

Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

For the glaze, whisk together powdered sugar, salt, vanilla bean paste, and milk in a small bowl. Drizzle glaze over muffins and let set before serving.

I made banana bread this week, but your muffins with the crumb topping and drizzle look SO much better!!!

Nothing beats a warm banana muffin Laura! And that crumb topping seals the deal!

I made the muffins and OMG!!!  They are wonderful!  And they keep, without refrigeration, for several days.  I also turned them into mini-muffins for an event we are attending and the recipe makes 36 minis.  Thank you for such a wonderful addition to my muffin list!

These muffins are so delicious! They’re moist, flavorful, and lighter in texture than banana bread. I’ve made them with plain Greek yogurt and also full fat sour cream and both work great. The first time I made them I didn’t melt the butter for the crumb topping, and while the topping still tasted yummy, it was a bit crumbly and messy to eat. Second time, I melted the butter as the recipe states and the topping was perfect and stayed put. The icing really provides the wow factor, but they're good enough on their own without it!

I made these this weekend and they are really yummy. They are very light with an interesting combination of flavor and texture. Thanks for a delicious and favorite new muffin!

This is probably the best muffin I have ever eaten!! Amazing recipe!!

Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.

Blueberry Bread

white whole wheat flour

baking soda

baking powder

cinnamon (optional)

(6 ounces) blueberries (fresh

honey

unsalted butter

vanilla extract

lemon (optional)

eggs (at room temperature)

raw turbinado sugar

Preheat

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.

Whisk

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).

In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.

Stir

Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.

For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.

Bake

Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

https://content.jwplatform.com/videos/7BF2HHyO.mp4

These are soft, fluffy muffins made with buttermilk, oil, and there’s cream cheese swirled into the batter so it’s impossible to have dry muffins. The crumb topping adds texture and an extra pop of sweetness. I can’t resist crumb toppings and wanted to pick those sandy, slightly crunchy crumbs right off. When you’re filling your muffin pan with batter, make sure not to overfill because you need to account for the crumb topping and oven rising. They’d be so festive for holiday parties from Christmas to Valentine’s Day or anytime. Red velvet fans love it year-round and the muffins will be a hit with any red velvet lover.

Red Velvet Cream Cheese Muffins

all-purpose flour

unsalted butter,

brick-style cream cheese, softened (lite is okay)

salt,

buttermilk

natural unsweetened cocoa powder

red liquid food coloring (I used McCormick

Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular...

Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).

Crumb Topping – To a medium bowl, add...

Crumb Topping – To a medium bowl, add the sugar, flour, and using two forks or a pastry cutter, cut in the butter until you have coarse crumbs; set aside.

Cream Cheese Mixture – To a separate medium...

Cream Cheese Mixture – To a separate medium bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.

Muffins – To a large bowl, add the...

Muffins – To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.

To a separate medium bowl, add the egg,...

To a separate medium bowl, add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.

Add the wet ingredients to the dry and...

Add the wet ingredients to the dry and stir just until moistened. Batter is thick and some lumps will remain, don’t overmix.

Fold the cream cheese mixture into the muffin batter,...

Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.

Turn batter out into prepared pan, filling each...

Turn batter out into prepared pan, filling each cavity about two-thirds full.

Evenly sprinkle each muffin with the crumb topping.

Bake for about 17 to 19 minutes, or...

Bake for about 17 to 19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, Allow muffins to cool in pan for about 10 minutes, or until they’ve firmed up and are cool enough to handle, and then transfer to a rack to cool completely. Muffins will keep airtight at room temperature for up to 3 days (I’m comfortable storing baked good with cream cheese at room temp, but use the fridge if you prefer), or in the freezer for up to 4 months.

These is a moist tender,Blueberry Coffee cake from Ina Garten made in a 9 inch round cake pan.&nbsp;

Ina Garten's Blueberry Coffee Cake

white sugar

light brown sugar,

Teaspoon nutmeg

butter,

all purpose flour

Tablespoons butter, room temperature

extra large eggs, room temperature

Teaspoon vanilla extract

Teaspoon grated lemon zest

sour cream

all purpose four

Teaspoon baking powder

Teaspoon baking soda

Teaspoon salt

blueberries

Preheat oven to 350 degrees. Butter and flour a 9 inch round baking pan.Place the room temperature butter, white sugar in a large bowl. Beat the two ingredients together with an electric mixer on high speed for 4 - 5 minutes until the ingredients are light and fluffy.Reduce the mixer to low speed and add the eggs one at a time, beating well after each addition. Add the vanilla, lemon zest and sour cream to the bowl. Beat everything together until it’s well incorporated. In a separate medium size bowl sift the flour, baking powder, baking soda and salt together.  With the mixer on low speed add the sifted dry ingredients to the batter and mix just until the ingredients are incorporated.Fold the fresh blueberries into the batter. Spoon the batter into your prepared pan. Spread it out evenly. (You can coat the blueberries with 1 Tablespoon of flour to keep them from sinking to the bottom.)Crumble the topping evenly over the top of the batter. Bake at 350 degrees for 40 - 50 minutes or until it tests done when a toothpick is inserted in to the center. Cool completely on a wire rack.

Crumb Topping

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside to top the cake batter with before baking.

Moist, tender banana bread muffins finished with an easy cinnamon praline crumb topping drizzled with simple vanilla cream icing.

Banana Muffins with Cinnamon Streusel Topping

bananas

vanilla

vegetable oil

Cinnamon Streusel Topping

Simple Vanilla Cream Icing (optional)

heavy cream

This is the BEST Blueberry Muffin recipe I have made, and you will love it too! Bursting with juicy blueberries and topped with sweet streusel, these really are so delicious!

Homemade Blueberry Muffins

all-purpose flour ((250 grams))

salted butter, (melted (57 grams))

vegetable or canola oil ((57 grams))

sugar ((150 grams))

eggs

milk

blueberries, (fresh

all-purpose flour ((83 grams))

sugar ((66 grams))

Heat oven to 375°F. Line muffin tins with baking cups or grease well with cooking spray.

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.

Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost them before adding them to the batter.

Fill each baking cup ¾ full, then add a few extra blueberries on the top of each muffin, if desired. Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins, and sprinkle about 1 tablespoon on the top of the muffin batter before baking.

Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.

https://www.youtube.com/watch?v=4_X3F4LFBj0

Nothing beats Homemade Blueberry Muffins with Crumb Topping and a large glass of cold milk! Bursting with fresh blueberry muffin flavor and topped with streusel, these really are the best blueberry muffins ever!

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There is nothing like a #homemade #blueberry #muffin! This version is made with fresh or frozen blueberries!

RECIPE: https://houseofnasheats.com/homemade-blueberry-muffins-with-crumb-topping/

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How to Make Blueberry Muffins

Streusel Topping is super easy to make. Adding it to your baked goods, elevates muffins, cakes, and pies from ordinary to amazing. See how easy it is!

Nutty Streusel Topping

unbleached, all-purpose flour

brown sugar (packed)

butter

chopped nuts

tsp almond extract

Place all ingredients in the bowl of food processor. Pulse until coarse crumbs are formed.

Alternatively, combine the flour, sugar, and butter in a mixing bowl with a pastry blender. Stir in the nuts, cinnamon, and extract.

Sprinkle the crumb toping over unbaked pies, muffins, cakes, coffeecakes, or muffins. Bake according to recipe directions.

Bursting with fresh blueberries and accented by floral lavender notes, this crumb-topped coffee cake will impress no matter what time of day you serve it.

Blueberry-Lavender Coffee Cake Recipe

¼ cups packed dark brown sugar

kosher salt, divided

vanilla extract, divided

sour cream, divided

lemon

culinary grade dried lavender flowers, divided

confectioners' sugar

Line a 9-inch round cake pan with cooking spray and parchment paper. Set aside.

Make the crumb topping: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 ½ cups flour, brown sugar, cinnamon, ¼ teaspoon salt, and ¾ cup butter until mixture resembles wet sand.

In the same stand mixer bowl, beat remaining ½ cup butter with granulated sugar until smooth.

Add eggs one at a time, mixing until each is combined with the creamed butter and sugar. , Scrape down the bowl with a rubber spatula after each addition if needed.

Add 1 ½ teaspoons vanilla extract, ½ cup sour cream, and lemon zest. Beat to combine.

Add 2 cups flour, baking powder, baking soda, and remaining ¾ teaspoon salt. Beat just until no flour remains visible.

Add remaining ½ cup sour cream. Beat until batter is smooth.

In a small bowl, toss blueberries with remaining 1 tablespoon flour to coat.

Pour cake batter into prepared pan and spread evenly.

Top with blueberries and 1 teaspoon lavender flowers.

Bake for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.

Transfer to a wire rack and cool for at least 1 hour.

Make the glaze: In a small bowl, stir to combine confectioners&#39; sugar, remaining ½ teaspoon vanilla extract, ½ teaspoon lavender flowers, and 1 tablespoon lemon juice.

If the glaze is too stiff, stir in a splash of water or milk. Repeat if necessary until you get a pourable consistency. Add food coloring if desired.

Drizzle glaze over cake and sprinkle with remaining ½ teaspoon lavender and additional confectioners&#39; sugar, if desired.

butter (cold)

sugar (brown)

Cube the cold butter into small pieces. Add to a medium size mixing bowl.

Add the flour, brown sugar, and granulated sugar.

Mix with a pastry blender or your clean hands until the batter is crumbly, and the biggest pieces are the size of a pea.

Keep chilled until you are ready to use.

Easy pineapple bars with cream cheese and pecan shortbread crust, pecan crumb topping, and brown butter coconut icing! These pineapple bars with coconut drizzle are so decadent!

Pineapple Bars with Cream Cheese and Coconut Drizzle

all-purpose flour ((192 grams))

salted butter (cold, cubed)

pecans

oz cream cheese (softened to room temperature)

tsp pure vanilla extract

pineapple

unsalted butter (cubed)

sugar ((180 grams))

tsp coconut extract

tbsp whole milk (or more as needed)

Prep

Preheat your oven to 350 °F. Line an ungreased 8x8 baking pan with parchment paper, leaving an overhang for easy removal.

Combine

Combine the flour, granulated sugar, butter, and pecans until well combined and crumbly. Remove ⅓ of the mixture and set into refrigerator to chill while you prepare the filling.

Press

Press the remaining shortbread mixture into your prepared pan. Set aside.

Make crust/topping

Beat

Beat the cream cheese until smooth, then add in the granulated sugar, egg and vanilla. Stir in the drained pineapple. Spread over the shortbread crust.

Crumble

Crumble reserved shortbread mixture over cheesecake layer. Cover the pan with aluminum foil.

Bake, covered, for 25 minutes. Remove the foil and bake another 20-25 minutes or until the crumb topping is golden brown. Allow to cool completely before adding icing.

Prepare filling &amp; bake

Brown

To brown the butter, slice the butter and melt it in a light-colored sauté pan over medium high heat.  Once it starts to foam up, whisk it constantly and watch for brown solids at the bottom of the pan. It should just take a few minutes.

Remove

Once the milk solids are a deep golden brown and you smell a nutty aroma, remove from heat immediately and pour the browned butter into a medium heat-proof bowl, scraping the brown bits in as well. Allow to cool.

In a bowl, whisk together browned butter, powdered sugar, milk, and coconut extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled pineapple bars, allow to set, then cut into squares.

Top 11 crumb topping recipes from across the web

The most viewed crumb topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Crumb Muffins

Blueberry Bread

Red Velvet Cream Cheese Muffins

Ina Garten's Blueberry Coffee Cake

Banana Muffins with Cinnamon Streus...

Homemade Blueberry Muffins

Nutty Streusel Topping

Blueberry-Lavender Coffee Cake Reci...

Crumb Topping

Pineapple Bars with Cream Cheese an...

Lemon Cream Cake

Top 11 crumb topping recipes from across the web

The most viewed crumb topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Crumb Muffins

Blueberry Bread

Red Velvet Cream Cheese Muffins

Ina Garten's Blueberry Coffee Cake

Banana Muffins with Cinnamon Streus...

Homemade Blueberry Muffins

Nutty Streusel Topping

Blueberry-Lavender Coffee Cake Reci...

Crumb Topping

Pineapple Bars with Cream Cheese an...

Lemon Cream Cake

The most viewed crumb topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine