Crumb Cake Muffin Donuts
User Reviews
3.7
Crumb Cake Muffin Donuts
Description
Crumb Cake Muffin Donuts blend muffin-like softness with the sweet crunch of crumb cake topping. The batter uses all-purpose flour, cinnamon, baking powder, and baking soda for structure and gentle rise, combined with melted butter, brown sugar, sour cream, eggs, milk, and vanilla for a tender and flavorful crumb. The crumb topping, with light and granulated sugars, melted butter, flour, and cinnamon, contrasts with the spiced interior once baked.
The donuts are piped into donut pans and topped with the crumb topping pressed gently to adhere, then baked around 13-15 minutes to achieve a golden finish. This method avoids frying and yields a lightly crisp outside and soft, fluffy interior. They can be made in batches if limited to one pan.
These donuts suit serving fresh at breakfast or as a sweet, lightly spiced snack. They store well for a few days at room temperature or longer refrigerated, and freeze well for up to four months.
The recipe notes caution against overmixing to maintain fluffiness and recommend filling the pans about two-thirds to allow for rise without overflow. Using a piping bag aids even distribution of the batter.
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter melted and cooled
- 1 egg large, room temperature
- 1/3 cup light brown sugar or dark brown sugar, packed
- 1/4 cup whole milk plant based alternatives work too
- 1/4 cup sour cream or whole milk Greek yogurt
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1/4 cup light brown sugar or dark brown sugar, packed
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Place all of the crumb topping ingredients in a bowl and stir to combine. Set aside.
- Place the first 5 ingredients in a bowl and whisk to combine.
- Place the 6 remaining ingredients in a large bowl or a standing mixer and beat for 2 minutes on medium speed or until creamy.
- Add the dry ingredients a little at a time until throughly combined making sure not to over beat.
- Grease donut pans (or muffins tin). If you only have one pan you can repeat after the first set of donuts bake.
- Place the batter in a pastry bag or a large zipper bag and using scissors, cut off 1/2 inch tip to create a pastry bag twisting the top of using a zipper bag to press the mixture out. Pipe the batter into doughnut pan.
- Sprinkle a heaping tablespoon of the crumb topping on each doughnut and gently press to adhere. Use your finger to make sure center of doughnut is uncovered.
- Bake doughnuts for 13-15 or until topping is just about to turn golden.
- Allow doughnuts to sit for 5-10 minutes for topping to set and cool before enjoying.
Notes
- Do not overmix the batter; fold ingredients until just combined to keep donuts tender.
- Fill donut pans about two-thirds full to allow proper rising without overflow.
- Press crumb topping gently onto batter so it adheres during baking.
- Store donuts at room temperature up to 2 days or refrigerated for 4-5 days.
- Freeze in labeled containers or bags for up to 4 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 169mg | 7% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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