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Cornbread Crumb Muffins

These cornbread crumb muffins are a mix between fluffy cornbread and coffee cake! Cornbread muffins with a crumble topping. Delicious!
5 from 6 votes
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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 

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
  • 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.
  • 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.
  • Bake the muffins for 18 to 20 minutes, or until they are set on top. Let them cool before serving!
  • Note: you can make these a day ahead of time

crumb

  • 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
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