Crumb Cake Muffin Donuts (12 donuts)

Prep Time: 10 mins Cook Time: 15 mins

nut free


  • 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 large egg, room temperature
  • 1/3 cup packed light or dark brown sugar
  • 1/4 cup whole milk (plant based works too!)
  • 1/4 cup sour cream or whole milk greek yogurt
  • 1 teaspoon vanilla extract
  • For the Crumb Topping:
  • 1/4 cup packed light or dark brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup all purpose flour
  • 1/2 teaspoon cinnamon


1. Preheat oven to 350 degrees. 

2. Place all of the crumb topping ingredients in a bowl and stir to combine. Set aside. 

2. Place the first 5 ingredients in a bowl and whisk to combine.

3. Place the 6 remaining ingredients in a large bowl or a standing mixer and beat for 2 minutes on medium speed or until creamy. 

4. Add the dry ingredients a little at a time until throughly combined making sure not to over beat. 

5. Grease donut pans (or muffins tin). If you only have one pan you can repeat after the first set of donuts bake. 

6. 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. 

7. 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. 

8. Bake doughnuts for 13-15 or until topping is just about to turn golden. 

9. Allow doughnuts to sit for 5-10 minutes for topping to set and cool before enjoying.