Cookie Butter Crumb Muffins are like spice muffins but without measuring all of those spices. All that great spice flavor comes from the addition of cookie butter!
Cookie butter is a staple baking ingredient in my kitchen. I just love its sweet, spiced flavor. It makes such a great, simple addition to baking that I pretty much always have some in my pantry for when the craving strikes.
With these Cookie Butter Crumb Muffins, the wonderful spices in cookie butter make for a subtly spiced muffin that’s a new favorite for me. These muffins aren’t overly sweet, but there’s just enough brown sugar in them and in the crumb topping to satisfy a sweet craving for breakfast or a snack.
I’ll take most any excuse to add a crumb topping to baked goods, and these muffins really pair well with a simple brown sugar crumb. I’m kind of a sucker for spices, so there’s a little cinnamon in the crumb, too, for some extra spice.
As for the texture, these muffins manage to be soft while leaning toward the dense side of the muffin spectrum. Be sure you’re measuring your flour correctly when making these. Over-measuring flour is very common, and too much will make these too dense and a bit dry. If you need a refresher, read my tips for How to Measure Flour.
These muffins may look unassuming, but they are really quite delicious with their mild spice flavor. While I’ll glad enjoy them year round, I especially love them in the fall when I want to add fall spices to everything I bake.
If you’re a fan of cookie butter or even if you’re new to cookie butter but love all those great spices, then I think you’re going to enjoy these Cookie Butter Crumb Muffins. The flavor is wonderful, and they mix quickly and easily. That is most definitely a winning combo!
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and cookie butter until thoroughly combined.
Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Divide the batter among the muffin cups, using about 3 tablespoons of batter in each cup. (A 3-tablespoon scoop works very well for this.)
Sprinkle the crumb topping over the muffin batter.
Bake 20 to 25 minute, or until the muffins are lightly browned and a pick inserted into the center comes out clean.
Cool the muffins in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
*If you have a warm kitchen, I recommend refrigerating the crumb topping until you're ready to use it.
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5 Comments on “Cookie Butter Crumb Muffins”
I adore cookie butter. I can sit down with a spoon and eat it right out of the jar. I will be making these very soon. 😋
I just made these for the first time this morning and they smell absolutely heavenly! I subbed out the vanilla extract for a cookie butter emulsion to really pump up the flavor and it is absolutely amazing! My kiddos are huge fans. We all love cookie butter and when I stumbled across this recipe I couldn’t help but make it for breakfast. It did not disappoint. I will be sure to make it again soon!
I’m glad they were a hit, Ashlee!
Any way to convert these cookie crumb muffins to bake in a microwave? 🤞
Hi, Jayne. I’ve never tried that, so I can’t say for sure. But microwaves don’t really bake, so I wouldn’t expect it to work very well.