Food & Cooking Recipes Breakfast & Brunch Recipes Jam-Filled Crumb-Topped Coffee Cake Muffins 3.6 (135) 1 Review 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 January 23, 2018 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat. Ingredients For the Crumb Topping 1 ½ cups all-purpose flour ½ cup packed dark-brown sugar ½ teaspoon salt ¾ teaspoon ground cinnamon ½ cup (1 stick) unsalted butter, melted and cooled For the Muffins 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon coarse salt 12 tablespoons unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 2 large egg yolks 1 teaspoon pure vanilla extract ⅔ cup creme fraiche Heaping 1/4 cup jam Directions 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. Rate it Print