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4.84 from 24 votes

Coffee Cake Crumble Muffins & a VISA Sweepstakes from C&H Sugar!

These Coffee Cake Crumble Muffins offer the best of both words: crumbly coffee cake in a convenient muffin form!
Course: Breakfast
Cuisine: American
Servings: 18
Author: Hayley Parker, The Domestic Rebel


  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • Pinch salt
  • 2 tsp ground cinnamon
  • Pinch nutmeg
  • 1/2 cup oil
  • 1 cup C&H Granulated Sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup C&H Pourable Golden Brown Sugar
  • 1/2 cup C&H Quick Dissolve Superfine Sugar
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1 stick butter melted


  • Preheat oven to 425 degrees F. Line 2 muffin cavities with about 18 paper liners; set aside. Meanwhile, in a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Gently stir in the wet ingredients until batter just about comes together - batter will remain lumpy, and don't overmix! Overmixing leads to tough muffins. Set batter aside.
  • In a medium bowl, combine the crumble ingredients. Stir until thick, coarse crumbs form. Set aside.
  • Fill muffin cups about 2/3 full with the muffin batter. Top with a heaping Tablespoon or two of the crumble mixture. Bake for approx. 5 minutes, then reduce the temperature to 375 degrees F and continue to bake for approx. 15-20 minutes or until the tops are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 10 minutes before serving.