Jam-Filled Crumb-Topped Coffee Cake Muffins

1 dozen

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


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

  • cup creme fraiche

  • Heaping 1/4 cup jam


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

  2. 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.

  3. 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.

  4. 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.

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