Food & Cooking Recipes Breakfast & Brunch Recipes Crumb Cake Muffins 3.1 (64) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 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. Ingredients For the Crumb Topping ½ cup rolled oats ¼ cup packed light-brown sugar 2 tablespoons finely chopped candied ginger 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, melted For the Cake 1 ½ cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon salt ½ cup nonfat buttermilk ½ cup unsweetened applesauce ¼ cup vegetable oil 2 large egg whites, lightly beaten Vegetable-oil cooking spray Directions In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside. 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. Rate it Print