Crumb Cake Muffins

We've got muffin recipes perfect for breakfast or brunch, including blueberry, bran, banana, zucchini, pumpkin, and more.

½ cup rolled oats
¼ cup light-brown sugar
2 Tbsp. candied ginger, finely chopped
2 Tbsp. flour, unbleached
2 Tbsp. butter, melted
1½ cups flour, unbleached
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. sea salt
½ cup buttermilk
½ cup unsweetened applesauce
¼ cup olive oil
2 large egg whites, lightly beaten
vegetable-oil cooking spray

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°F. 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 Tbsp. batter in each muffin tin. Sprinkle with a generous Tbsp. 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.

Makes 12.

Cook's Notes:  To ensure the fluffiest muffins, use only fresh baking powder and baking soda. Baking powder should be no more than a year old; baking soda, however, will last about three years, as long as it's protected from humidity.  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°F oven for about ten minutes.  The batter can also be used to make coffee cake; bake it in an eight” springform pan for about forty minutes.