Bake Perfect New York Style Crumb Cake Muffin Tops: Recipe & Muffin Pan Review

Sometimes, a spontaneous kitchen gadget purchase can spark unexpected joy, and that’s exactly what happened to me last week. After 46 years of life without one, and with a collection of seldom-used baking pans like my trusty square muffin pan and an intriguing donut-shaped one, I felt an undeniable urge to buy a muffin top pan. At a modest $15, it wasn’t a significant investment, and I reasoned that even if I only used it a couple of times, the sheer fun of experimenting would be worth it. Based on glowing reviews, I opted for the Chicago Metallic muffin top pan, and my very first creation from this new acquisition was these delightful New York Style Crumb Cake Muffin Tops.

Unboxing and Review: The Chicago Metallic Muffin Top Pan

Before diving into the recipe, let’s talk a little about the star of the show: the muffin top pan. I confess, I probably should have paid closer attention to the reviews before my purchase. It seems many home bakers primarily use this pan for making perfectly shaped hamburger buns, creating individual mini pizzas, or even for frying round eggs. When it comes to making muffin tops, you’re in for a treat, because this pan produces really substantial muffin tops. They are undeniably appealing and generously sized, which can be a definite perk for those who love a hearty portion.

However, I did find myself wishing they were a tad smaller. The indentations of the Chicago Metallic pan hold about the same amount of batter as a standard muffin cup. This means you get the same volume of muffin, just spread out into a different, flatter shape. This could be a pro or a con depending on your preference. If you’re aiming for daintier, smaller muffin tops, you might find a Whoopie Pie pan to be a more suitable alternative. A Whoopie Pie pan typically has shallower, wider cavities, yielding a thinner, less voluminous “top” that might be more in line with what some envision for smaller muffin tops. Nevertheless, the generous size of these muffin tops makes them perfect for sharing, or for indulging in a truly satisfying individual treat.

Overall, my initial impression of the pan is quite positive, and I particularly love how incredibly easy it is to clean. So far, I’ve only greased it with shortening, and the muffin tops have consistently slid right out, leaving behind no stubborn burnt residue. This non-stick performance is crucial for hassle-free baking and cleanup, making the baking experience much more enjoyable. The robust construction of the Chicago Metallic brand also gives me confidence in its durability. I plan to test it with cooking spray soon and will report back on those results, but for now, shortening has proven to be an excellent choice for ensuring a perfectly clean release every time.

So, a hearty hooray for the muffin top pan! It truly was a worthwhile investment, and I can already imagine it getting far more use than its square and donut-shaped counterparts. Its versatility and ease of use have certainly elevated my baking game, and I’m excited to explore more recipes and uses for it in the future.

The Recipe: Why Crumb Cake Muffin Tops are a Must-Try

Now, onto the star of the show: the New York Style Crumb Cake Muffin Tops. You might be tempted to skip straight to making a traditional New York style crumb cake, and while that’s always a delicious option, these muffin tops offer a unique and highly satisfying experience. If you, like me, appreciate a high ratio of glorious, sweet crumbs to moist cake, and especially love those wonderfully crispy, caramelized edges that only a muffin top pan can provide, then these crumb cake muffin tops are absolutely worth a shot. They deliver all the classic flavors of a beloved New York crumb cake in a convenient, portable, and utterly irresistible form.

A crucial tip for success with this recipe, particularly for the crumb topping, is to make sure you use dark brown sugar. I had to use light brown sugar for my first batch simply because it was all I had on hand, and while they were still tasty, they definitely looked pale and anemic in comparison to what dark brown sugar achieves. Dark brown sugar, with its higher molasses content, not only imparts a richer, deeper color to the crumbs but also contributes to a more complex flavor profile and a wonderfully moist, chewy texture. Trust me, the difference is noticeable and well worth the effort to ensure you have dark brown sugar ready to go.

Recipe

New York Style Crumb Cake Muffin Tops

Cookie Madness

This is my muffin top version of the Cook’s Illustrated recipe for New York Style Crumb Cake. I designed the recipe to be used with two of the special pans, but if you want you can make one pan at a time or halve the recipe to just make 6.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

 

Crumb Topping:

• 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
• ⅓ cup granulated sugar
• ⅓ cup dark brown sugar
• ¾ teaspoon ground cinnamon
• ⅛ to ¼ teaspoon salt (I used ⅛, but think ¼ would be better for enhanced flavor)
• 1 ¾ cups cake flour (7 ounces, for a tender crumb)

Cake Base:

• 1 ¼ cups cake flour (5 ounces, ensures a light and delicate cake)
• ½ cup granulated sugar (3 ½ ounces)
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons unsalted butter (cut into small pieces and softened to room temperature)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ⅓ cup buttermilk
• Confectioners’ sugar for dusting

Instructions

 

• Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease two muffin top pans. Proper greasing is key to preventing sticking and ensuring easy removal.
• Prepare the Crumb Topping: In a microwave-safe bowl or in a small saucepan over low heat, melt the 8 tablespoons of unsalted butter. Once melted, set it aside and allow it to cool slightly, ensuring it’s still liquid but not hot to the touch. This slight cooling helps in achieving the perfect crumb texture.
• In a separate medium-sized bowl, combine both granulated sugar and dark brown sugar, ground cinnamon, and salt. Whisk these dry ingredients together to ensure they are evenly distributed. Pour the slightly cooled melted butter over the sugar mixture and mix until well blended and a cohesive, crumbly dough forms. This dough will be the base for your delightful crumb topping. Set this aside while you prepare the cake batter.
• Prepare the Cake Batter: In a large mixing bowl, combine the cake flour, granulated sugar, baking soda, and salt. Use a rubber scraper or your fingertips to gently mix. Add the softened butter pieces to the dry ingredients and continue to mix with the scraper (or use the paddle attachment of a stand mixer on low speed) until the mixture resembles coarse crumbs with some larger, pea-sized pieces of butter. This method, often called the reverse creaming method, helps create a tender cake. Add the large egg, egg yolk, vanilla extract, and buttermilk to the mixture.
• Using an electric mixer, beat the batter on medium-high speed for about 1 minute, or until the mixture becomes light and fluffy. Make sure to scrape down the sides of the bowl midway through to ensure all ingredients are thoroughly incorporated and the batter is smooth.
• Using generously heaping tablespoons, spoon the cake batter evenly into the prepared muffin top pans. For best results and uniform thickness, use the back of a spoon to gently smooth the batter across the bottom of each indentation.
• Now for the crumb topping! Break apart the crumb topping dough you prepared earlier into various sizes, ranging from marble-sized pieces to small pea-sized bits. Generously arrange these crumbs over the top of the batter in each muffin top indentation, ensuring good coverage for that signature crumb cake experience.
• Bake for 15 minutes, or until the crumb topping is beautifully golden brown and the edges of the muffin tops are lightly browned and set. A toothpick inserted into the cake portion should come out clean.
• Once baked, remove the pans from the oven and let the muffin tops cool in the pans for about 5 minutes. This brief cooling period helps them firm up, making them easier to handle and preventing breakage.
• Carefully remove the muffin tops from the pans and transfer them to a wire rack to cool completely. Once fully cooled, sift a generous amount of confectioners’ sugar over the tops for a classic finish and an extra touch of sweetness. Serve and enjoy!

Notes

When greasing the pans, use whatever method you feel most comfortable with. I personally prefer shortening because it tends not to burn as easily as butter, leading to a cleaner release and easier cleanup. For those who wish to make a smaller batch, this recipe halves quite nicely. If you’re halving the recipe and need to split a large egg and an egg yolk, here’s a simple trick: crack one whole egg into a small bowl, lightly whisk it, and then use about half of the mixture along with the single egg yolk. This ensures you get a good balance for the halved cake base.

Tried this recipe?Let us know how it was!

In conclusion, these New York Style Crumb Cake Muffin Tops are more than just a recipe; they’re an experience. From the satisfying crunch of the rich, dark brown sugar crumb topping to the tender, moist cake base, each bite is a testament to simple baking pleasures. My new Chicago Metallic muffin top pan has certainly proved its worth, transforming a classic dessert into a convenient and even more appealing individual treat. Whether for a special breakfast, a delightful brunch, or an anytime indulgence, these muffin tops are sure to become a favorite. Don’t hesitate to gather your ingredients and give them a try – your taste buds will thank you!