Categories: Breakfast, Cake

Ingredients

• Cake Ingredients:
• 1 C flour
• 1/2 C Sugar
• 1 3/4 Tsp baking powder
• 3/4 stick salted butter, melted
• Pinch of salt (if using unsalted butter, up this to 1/4 tsp)
• 1/2 C Milk
• 1 large egg, room temperature
• Crumb Topping Ingredients:
• 3/4 stick salted butter, melted
• 1/4 C packed dark brown sugar
• 1/4 C granulated sugar
• 3/4 tsp cinnamon
• 1 C + 1 tablespoon flour (+ extra if needed)
• Cinnamon Sugar

Directions

1. Cake:

2. eheat oven to 390.

3. Put paper liners in 11 cupcake wells in a cupcake pan.

4. Whisk together flour, sugar, baking powder, and salt.

5. Whisk together butter, milk, and egg in a large bowl. When combined, whisk in flour mixture until just combined – batter will be lumpy. Pour batter into the liners of a cupcake pan until about 2/3 – 1/2 full.

6. Crumbies:

7. Whisk together butter, sugars, cinnamon, and salt until smooth.

8. Stir in flour with whisk, then stir through with a butter knife to create crumbies. Add more flour as needed to get a crumby texture. The crumbs will crisp up and dry out in the oven. Sprinkle crumbs over top of mini cakes, and LOAD ’EM UP – the crumbs are the best part! Sprinkle cinnamon sugar over the top of the crumbs and the top of the muffins/cakes.

9. Bake cake until a wooden pick inserted in center comes out clean, about 17 – 22 minutes.

10. Cool in pan on a wire rack 5 minutes, then remove the cupcakes from the pan and let cool completely on the wire rack.

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