Crumb Cake Muffins

Rating: 3.08 stars
64 Ratings
  • 5 star values: 7
  • 4 star values: 18
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 7

Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform pan for about 40 minutes.

Martha Stewart Living, December/January 1999

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Recipe Summary test

Yield:
Makes 12
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Ingredients

For the Crumb Topping
For the Cake

Directions

  • In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.

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  • Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.

  • Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

Cook's Notes

These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container, and reheat in a 350-degree oven for about 10 minutes.

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Reviews (4)

64 Ratings
  • 5 star values: 7
  • 4 star values: 18
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 7
Martha Stewart Member
Rating: Unrated
10/11/2013
Per Serving: 182 Calories; 8g Fat (38.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. They look really tasty, I can't wait to try them.
Martha Stewart Member
Rating: 4 stars
10/08/2011
I was very skeptical upon putting these in the oven; didn't think the 'lightly beaten' egg whites folded into the batter quite worked like it was supposed to. But, they were quite good, and no one could believe it when I said they were almost fat free. Used fat-free plain yogurt instead of buttermilk. I definitely recommend the candied ginger; gives it a nice kick.
Martha Stewart Member
Rating: Unrated
01/16/2011
I would like to know what the nutritional information is on this muffin ??
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Martha Stewart Member
Rating: Unrated
04/18/2010
These were really nice! I substitued the candied ginger for some ground ginger and it was fine. Loved the crunchy oats
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