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Crumb Cake Muffins
Recipe Summary
Yield: Makes 12
Ingredients
For the Crumb Topping
1/2 cup rolled oats
1/4 cup packed light-brown sugar
2 tablespoons finely chopped candied ginger
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
For the Cake
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large egg whites, lightly beaten
Vegetable-oil cooking spray
Cook's Notes
These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container, and reheat in a 350-degree oven for about 10 minutes.
Gallery
Crumb Cake Muffins
Recipe Summary
Yield: Makes 12
Gallery
Crumb Cake Muffins
Crumb Cake Muffins
Crumb Cake Muffins
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
1/2 cup rolled oats
1/4 cup packed light-brown sugar
2 tablespoons finely chopped candied ginger
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large egg whites, lightly beaten
Vegetable-oil cooking spray
Directions
In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.
Cook's Notes
These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container, and reheat in a 350-degree oven for about 10 minutes.
Cook’s Notes
These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container, and reheat in a 350-degree oven for about 10 minutes.
Reviews (4)
Add Rating & Review
64 Ratings
5 star values:
7
4 star values:
18
3 star values:
19
2 star values:
13
1 star values:
7
Reviews (4)
Add Rating & Review
64 Ratings
5 star values:
7
4 star values:
18
3 star values:
19
2 star values:
13
1 star values:
7
Add Rating & Review
64 Ratings
5 star values:
7
4 star values:
18
3 star values:
19
2 star values:
13
1 star values:
7
64 Ratings
5 star values:
7
4 star values:
18
3 star values:
19
2 star values:
13
1 star values:
7
64 Ratings
5 star values:
7
4 star values:
18
3 star values:
19
2 star values:
13
1 star values:
7
- 5 star values:
- 7
- 4 star values:
- 18
- 3 star values:
- 19
- 2 star values:
- 13
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
10/11/2013
Per Serving: 182 Calories; 8g Fat (38.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
They look really tasty, I can't wait to try them.
Martha Stewart Member
Rating: 4 stars
10/08/2011
I was very skeptical upon putting these in the oven; didn't think the 'lightly beaten' egg whites folded into the batter quite worked like it was supposed to. But, they were quite good, and no one could believe it when I said they were almost fat free. Used fat-free plain yogurt instead of buttermilk. I definitely recommend the candied ginger; gives it a nice kick.
Martha Stewart Member
Rating: Unrated
01/16/2011
I would like to know what the nutritional information is on this muffin ??
Martha Stewart Member
Rating: Unrated
04/18/2010
These were really nice! I substitued the candied ginger for some ground ginger and it was fine. Loved the crunchy oats
Martha Stewart Member
Rating: Unrated
10/11/2013
Per Serving: 182 Calories; 8g Fat (38.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
They look really tasty, I can't wait to try them.
Rating: Unrated
Rating: 4 stars
10/08/2011
I was very skeptical upon putting these in the oven; didn't think the 'lightly beaten' egg whites folded into the batter quite worked like it was supposed to. But, they were quite good, and no one could believe it when I said they were almost fat free. Used fat-free plain yogurt instead of buttermilk. I definitely recommend the candied ginger; gives it a nice kick.
Rating: 4 stars
Rating: Unrated
01/16/2011
I would like to know what the nutritional information is on this muffin ??
Rating: Unrated
04/18/2010
These were really nice! I substitued the candied ginger for some ground ginger and it was fine. Loved the crunchy oats
All Reviews for Crumb Cake Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Crumb Cake Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
