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These mini crumb cakes have the perfect flavor!
They are easy to make and don’t rely on mixes either. There’s also a surprise inside–a ribbon of streusel filling that’s oh-so perfect.
I made these in Texas-sized muffin cups and used commercial parchment tulip liners, but you don’t have to get that fancy. You could use regular liners or even just grease the cups.
If you want to make them in regular-sized muffin tins, the same applies as above only instead of 6 cakes, you’ll get 12 smaller ones and they will cook slightly faster. I tend to like Texas-sized muffins and mini cakes, but that’s a personal choice.
If this is going to be a breakfast, then by all means use the Texas pan. As an accompaniment to coffee after breakfast, then the smaller size will be better.
The original recipe came from Food.com. What I did that was different was I made separate crumbs for the top because it just looks better! I also melt the butter for making crumbs and add just enough flour so I get a crumb consistency. This works way better than using the cold butter method because the crumbs keep their shape instead of the butter melting and having the tip look like it was a broiled topping with the cold butter method.
You can make them the day before then just microwave for about 20-30 seconds before serving to freshen them up, but they are best served the same day.
Mini Crumb Cakes
- 1 3/4 cups flour*
- 1/3 cup white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg beaten
- 3/4 cup apple juice
- 1/4 cup oil
- 1/3 cup brown sugar
- 3 tbsp flour
- 3 tbsp cold butter cut up small
- 2 tsp cinnamon
- 4 tbsp melted butter
- 1/2 cup brown sugar
- 1/2 cup + 2 tbs flour
- 1 tsp cinnamon
- *flour needs to be lightly spooned into measuring cup. DO NOT use "dip & sweep" method
- Preheat oven to 400 degrees F. Line or grease a Texas sized muffin tin or a regular muffin tin.
- For streusel, mix the sugar, flour and cinnamon. Cut in cold butter until mixture resembles small crumbs. Set aside.
- For crumbs, mix all ingredients together until mixture holds together in firm crumbs. You may have to add an extra teaspoon or 2 of flour.
- Mix all dry cake ingredients together in a large bowl.
- Mix all wet ingredients (egg, juice, oil) in a separate bowl.
- Pour wet ingredients into dry cake ingredients, mixing only enough to wet all ingredients. A few lumps are OK
- Place about 1 tablespoon of the cake mixture in the bottom of each muffin cup.
- Place about 1 teaspoon of streusel on top of batter.
- Distribute the rest of the cake batter over the rest of the cakes
- Top with crumbs
- If making Texas size--bake for 25-30 minutes or until toothpick inserted in the center comes out clean
- If making regular-sized cakes--bake for 15-20 minutes or until toothpick inserted in center comes out clean.
- Makes 6 Texas-sized cakes, 12 regular-sized cakes