I know you have heard the saying… The way to a man’s heart is through his stomach.
It is very true in my house especially when I make these Cinnamon Crumb Cupcakes.
Father’s Day is next Sunday, June 19th and I have a recipe that will make breakfast a little bit more special, not only for dads, but for the whole family when you serve these scrumptious cinnamon crumb topped cupcakes to compliment breakfast.
The recipe is from Ed’s mom and he fondly remembers her making them when he was growing up. The original recipe card that I was given from his mom when we were first married was old and worn. Mine is now over 30 years old and looks just as old and worn as the one I was given so many years ago.
You know just how much this recipe is a family favorite by how stained and batter splattered the recipe card is amongst all the other rarely used recipe cards in my recipe box. :-)
How to Make Cinnamon Crumb Cupcakes
Grease the top of the cupcake pan with shortening. This will help when it comes time to remove the cupcakes after baking if the tops overflow. Line cupcake pans with paper liners. I always like to use white so the cupcakes look like they came from a French patisserie.
Spoon the batter into each cup, 3/4 to full. If you like crunchy top cupcakes or muffins, then fill each cup to almost full so when they bake they overflow a little bit and create a larger top.
Mix the topping ingredients into a small bowl and mix well.
Spoon over each cupcake.
Use the end of a spoon to create a few holes in each cupcake so the crumb topping falls into them. This adds some crunch to every delicious bite.
Bake until slightly golden, do not over bake.
If you are going to keep them out on a plate, don’t cover them, the topping will lose its crunch.
I keep what I know we will eat in a day or two and put the rest in the freezer. They freeze well.
What recipe card in your recipe collection is the most stained and splattered?