These Bakery-Style Crumb Muffins are soft, fluffy, and topped with a thick, buttery crumble that makes them irresistible. Just like the ones you see in cafés, they have a tender interior and a golden, crunchy topping—perfect with coffee or as a sweet breakfast treat.
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil or melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries or chocolate chips (optional)
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter (cold, cubed)
- 1/2 teaspoon cinnamon
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the milk, oil (or melted butter), eggs, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, as this keeps the muffins soft and fluffy.
Fold in blueberries or chocolate chips if using.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
To make the crumb topping, combine the flour, brown sugar, and cinnamon in a bowl. Add the cold butter and use your fingers or a fork to mix until the texture becomes crumbly.
Sprinkle a generous amount of the crumb mixture over each muffin, gently pressing it down so it sticks.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely.
Serving Suggestions
Serve warm with coffee or tea. They’re perfect for breakfast, brunch, or a sweet snack.
These muffins are soft, buttery, and topped with a rich crumble—just like your favorite bakery treats.