Crumb Cake Muffin Donuts
Crumb Cake Muffin Donuts are a marriage of three dessert favorites - cake, muffins and donuts! These little morsels make a great after school snack treat, dessert or even special breakfast!
Equipment
- donut pan or muffin tin
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 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
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
Don’t Overmix. Overmixing can result in tough, dense donuts. Fold the ingredients together until just combined. It’s okay if there are a few lumps still. Overmixing the batter can lead to gluten development which can make the donuts chewy instead of fluffy.
Use a Donut Pan. I love making donuts, so I’ve invested in a donut pan! It’s so much fun to get the opportunity to make a homemade treat that might seem daunting to make from scratch. Donuts in the comfort of your own kitchen are always a win!
Don’t Overfill. When filling the donut pan, ensure to not overfill the cavities. Fill each donut about 2/3 full to allow room for them to rise while they bake without overflowing. I use a piping bag (or zipper bag with the corner snipped off) to make it easier to fill each donut.
Press the Crumb Topping. After you spoon the crumb topping onto the donuts, lightly press the crumbs into the donut batter. This will ensure that they adhere to the donuts when they bake.
To Store: Donuts can be stored at room temperature in a covered container for 2 days and refrigerated for 4-5 days.
To Freeze: Add crumb cake donuts to labeled zipper bags or containers and freeze for up to 4 months.
Tools for This Recipe (affiliate links): Donut Pan
Nutrition
Calories: 169kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 208IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 1mg
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