Mini Crumb Cakes (or Crumb Cake muffins)
  • 1 ½ cups all-purpose flour
  • ½ cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • ¼ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 stick unsalted butter melted
  • 1 cup all-purpose flour
  1. Preheat oven to 375 degrees. Grease your mini loaf pan wells with butter, oil, or nonstick spray.
Prepare topping:
  1. In a medium bowl combine granulated sugar, brown sugar, cinnamon and salt. Stir in melted butter. Add flour and stir until moistened. Set aside.
Prepare cake batter:
  1. In a large bowl combine flour, sugar, baking powder, soda, cinnamon and salt.
  2. In a small bowl whisk together milk, oil, and eggs until thoroughly combined.
  3. Pour milk mixture over dry ingredients and stir together just until moist. Do not overmix.
  4. Scoop the batter into your greased mini loaf pan wells. Sprinkle with reserved crumb topping. Press crumb topping gently into batter. Do not submerge topping.
  5. Bake at 375 degrees for about 20 minutes, checking after 15 minutes. Bake until a toothpick inserted in the center of a cake comes out clean.
  6. Remove from the oven to a wire rack. Run a rubber spatula around the edges of the cakes to loosen from the pan. Allow to cool for 10-15 minutes before serving. May be served warm or at room temperature.
Recipe Notes

To make as muffins grease a standard 12 muffin pan or use paper liners.