It’s an exciting morning when these crumb muffins are coming out of the oven.
There’s one grocery store in Lakewood that sells the best muffins in their bakery department (and no, not all muffins are created equal). My kids always ask me to bring some home when I’m in that area. The older boys who eat breakfast in school after Shacharit particularly love taking them to school. Their favorite: the blueberry crumb.
But I’m not always on that side of town, so it came time for me to figure out a recipe of my own that they’d love just as much.
I love the blueberry version. But now this funfetti version is popular with the younger kids. So, blueberry or funfetti… it’s your choice!
Before we get comments like, “Can I make this with chocolate chips?” I’d say both “Why not?” and “I haven’t tried it.” If you want a great chocolate chip muffin, I recommend this recipe.
I used a more sugary streusel so the top gets crisp (finishing the baking at 400°F also helps achieve that).
Blueberry OR Funfetti Crumb Muffins
Ingredients
- 3 cups flour
- 2 tsp baking powder
- pinch salt
- ¾ cup sugar
- ¾ cup brown sugar
- 2 tsp cinnamon
- ⅔ cup oil
- ⅔ cup milk or soy milk
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup rainbow sprinkles or 1 ½ cups frozen blueberries
Crumbs:
- ⅔ cup sugar
- ¼ cup flour
- 1 tbsp vanilla sugar
- 3 tbsp butter or margarine, at room temperature
- 2 tbsp sprinkles (omit for blueberry muffins)
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners.
- In a bowl, combine dry ingredients. In a separate bowl, whisk together oil, milk, eggs, and vanilla and mix to combine. Gently fold in sprinkles or blueberries.
- Add batter to each muffin cup.
- Meanwhile, knead crumb ingredients together in a bowl until crumbs form. Sprinkle on top of batter.
- Bake for 15 minutes, then raise temperature to 400°F and bake an additional 5-7 minutes.
Notes
THANK YOU for the recipe. Do you know the calorie count of muffin/
SK
Batter super thick. Are the liquid measurements accurate?
So yum!
They look delicious.
Just want to point out how on point all your recipes are. I made the regular size muffins and it made exactly 15 just like you said, so thanks for that!
Can’t wait to try these yum muffins!!
I made these today and they look delicious! Is she batter more of a dough consistency? Just wondering if I made it right…
The*
this batter is amazing. i skipped the vanilla, sprinkles and blueberries and added in 6-8 finely grated apples. Divine!
make sure to squeeze out the excess juice of the apples if substituting for blueberries
Can I do this with chocolate chips?
These are fantastic, thank you! I made them cinnamon crumb by subbing brown sugar for sugar in the topping and adding 1 tsp cinnamon.
If I want them to be “bakery size” then I should bake them in a 9×13 just with the cupcake holders- not in a muffin tin?
do i shorten the baking time if i’m making the regular cupcake size?
Can I ask which grocery?