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brown butter cinnamon crumb coffee cake muffins

Repeat after us: Brown Butter Cinnamon Crumb Coffee Cake Muffins! We’re excited to share these special treats with you. This recipe was adapted from Adam’s grandmother who would make her famous coffee cake for every holiday and special occasion. We included the cake recipe in our cookbook, and today we’ve turned them into cute individual muffins for the blog. This year, make the holidays memorable by baking homemade treats for everyone on your list. Wrap these mini-cakes in a festive box (if you don’t inhale the entire batch yourself) or bring them to your next outdoor socially-distanced gathering. It’s the perfect dessert to safely share with no plates or silverware required. Happy baking!

Brown Butter Cinnamon Crumb Coffee Cake Muffins
Adapted from Husbands That Cook Book
Makes 14 to 16 muffins

For the muffins:
1/2 cup (113 g) unsalted butter
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (198 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (227 g) sour cream

For the crumb topping:
1/2 cup (99 g) granulated sugar
1/2 cup (107 g) brown sugar
1/2 cup (57 g) finely chopped walnuts
4 teaspoons ground cinnamon

Place the butter in a small saucepan, and set over medium-low heat. Stirring constantly, cook until the butter melts and becomes foamy. Continue stirring until the foam subsides and the solids at the bottom of the pan begin to turn brown. Once they have turned a nutty dark brown color—but not black—immediately pour the butter into a small heatproof bowl to stop the cooking process. Place the bowl of butter in the fridge to cool and solidify, about 45 to 60 minutes.

While the butter is cooling, preheat the oven to 350°F/177°C. Using two muffin pans, fill 16 muffin cups with paper liners (see note).

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

Transfer the solidified brown butter to a large mixing bowl, and add the sugar. Beat on medium speed until smooth and fluffy. Add the eggs one at a time, beating after each addition, then the vanilla. Add the flour mixture in three additions, alternating with two additions of the sour cream, stopping to scrape down the sides and beating between each one. Set aside.

In a small bowl, make the crumb topping by mixing together the granulated and brown sugars, chopped walnuts, and cinnamon.

Fill each paper muffin cup about 1/3 full of batter, using about 1 1/2 tablespoons per muffin cup. Smooth the batter to cover the bottom of the cups in an even layer. Sprinkle an even layer of crumb topping over the batter, using 2-3 teaspoons per muffin. Add a second layer of batter over the crumb topping, using another 1 1/2 tablespoons of batter per muffin and smoothing it into an even layer. Top each muffin with another 2-3 teaspoons of crumb topping. When finished, each muffin cup should be about 3/4 full.

Bake until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs, 20 to 25 minutes. Let cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!

— If you only have one muffin pan, the recipe can be baked in batches. Simply fill the pan as directed, and bake the first batch of muffins. Allow the pan to cool completely, then repeat with the remaining batter and crumb topping.
— The muffins will stay fresh, covered at room temperature, for 2 to 3 days.