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5.0 from 27 votes

Cornbread Crumb Muffins

These cornbread crumb muffins are a mix between fluffy cornbread and coffee cake! Cornbread muffins with a crumble topping. Delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Course: Side Dish
Cuisine: American

Ingredients

  • 1 1/4 cups all-purpose flour
  • ¾ cup finely ground cornmeal
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ¾ cup milk
  • 1/2 cup unsalted butter, melted and slightly cooled
crumb
  • 3 tablespoons brown sugar
  • 3 tablespoons sugar
  • pinch cinnamon
  • pinch salt
  • 1/4 cup unsalted butter, melted
  • 3/4 cup all-purpose flour

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
  3. In a smaller bowl or measuring cup, whisk together the milk and eggs. Add the wet ingredients to the dry, then stir in the melted butter. Stir until just combined.
  4. Fill the muffin liners with the batter about ¾ of the way full. Top each with a tablespoon or so of the crumble, gently pressing it into the batter.
  5. Bake the muffins for 18 to 20 minutes, or until they are set on top. Let them cool before serving!
  6. Note: you can make these a day ahead of time
crumb
  1. To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.

Notes

  • slightly adapted from this cornmeal crumb cake