Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.



For the Crumb Topping
For the Muffins


Instructions Checklist
  • Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside.

  • Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.

  • Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined.

  • Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

Reviews (2)

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I was looking for the same thing and found this link:
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I was wondering where I can order the pannetone muffin liners you used for this recipe. I can only seem to find them in quantities of 6 or 24. You mentioned that you could buy 100 for about 15.00. Please let me know. I think they are beautiful and would like to make the recipe using these baking cups. Thanks