Best 6 Bread Crumb Muffins Recipes
Breadcrumbs are a versatile ingredient loved by home cooks and professional chefs alike. Made from dried bread that has been ground into small pieces, breadcrumbs add texture, flavor, and a golden-brown crust to a variety of dishes. This article presents a collection of delectable breadcrumb muffin recipes that utilize this humble ingredient in creative and exciting ways.
From the classic and comforting Cornbread Muffins with a delightful crumbly texture to the savory and satisfying Zucchini Cheddar Muffins packed with garden-fresh vegetables and melted cheese, these recipes offer a range of flavors and textures to suit every palate. For those seeking a sweet treat, the Blueberry Streusel Muffins with a tender crumb and a sweet, juicy blueberry filling are a must-try. Chocolate lovers will delight in the decadent Chocolate Chip Banana Muffins with moist banana bread and rich chocolate chips in every bite.
This article also includes recipes for more unique and innovative breadcrumb muffin creations. The savory Jalapeno Popper Muffins are sure to be a hit at parties and gatherings with their spicy and cheesy filling. For those with a sweet tooth, the Carrot Cake Muffins with a tender crumb, sweet and tangy cream cheese frosting, and a sprinkling of chopped walnuts will satisfy any craving. And the indulgent Apple Crumb Muffins with a layer of sweet apples and a crunchy streusel topping are the perfect fall treat.
With step-by-step instructions, helpful tips, and beautiful images, these breadcrumb muffin recipes are accessible to both novice and experienced bakers. Whether you're looking for a quick and easy breakfast option, a tasty snack for lunchboxes, or a special treat to share with family and friends, these recipes have something for everyone.
BANANA BREAD CRUMB MUFFINS
Steps:
- Preheat oven to 350 F.
- Line a muffin tin with cupcake liners. Set aside.
- In a large bowl combine all of the crumb topping ingredients.
- Use a pastry cutter until mixture is crumbly. Set aside.
- In a large bowl, cream together butter, brown sugar and white sugar.
- Beat in eggs and vanilla extract. Seat aside.
- In a medium bowl, whisk or sift flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add flour mixture into the wet mixture alternating with the buttermilk.
- Stir just until combined. (be careful not to overdo it.)
- Add lemon juice to mashed bananas.
- Gently fold bananas into the batter.
- Fill muffin pan 3/4 full of batter.
- Spoon on enough crumb topping to completely cover the top. (pinch the crumbs together to create larger crumbs if desired. I used a little over 1 T. of topping)
- Bake for 18-20 minutes.
- Remove from oven when moist crumbs cling to a toothpick inserted into the center.
- Let muffins sit in the pan for about 4 minutes (they will continue to cook)
- Place muffins on a cooling rack to finish cooling.
- Enjoy!
RAGAMUFFINS
These warm little nuggets of deliciousness are made with crumbs!! They're so quick and easy you won't believe it. And it's a lovely way to put fresh, warm, home-made "bread" on the table. The recipe is very basic, so the muffins go well with lots of different dishes. With a little shmear of butter -- YUM!
Provided by Tam D
Categories Savory Breads
Time 35m
Number Of Ingredients 9
Steps:
- 1. Melt the butter in a microwave safe mixing bowl.
- 2. While the butter is melting, in another mixing bowl, sift together with a whisk the flour, sugar, salt, baking powder, and herbs, if desired, until thoroughly combined. Set aside.
- 3. Add milk and egg to the melted butter. Whisk together slightly until blended. Stir bread crumbs into the milk mixture. Set aside to soak a few minutes.
- 4. Fold the dry ingredients into the milk and crumb mixture, stirring just until all is moistened and combined.
- 5. Fill muffin cups, that have been prepared with food release spray, about 2/3 full. Bake 25 minutes at 375*.
- 6. NOTES: Use whatever herbs you like, or none at all. I've even crunched up French Fried Onions in them :) Keep bread heels in a bag in the freezer, for a quick whirl in the food processor -- any combination will do! Or just defrost slightly and cube them. Use about three heels for 2 c. of cubes. I like to keep dry stuffing mix on hand. When I'm in a hurry I sub 2 c. of the croutons for the bread crumbs -- and they're already seasoned :) Why not try them using leftover dressing or stuffing? Don't forget to adjust the amount of milk and butter. So wonderful with a bowl of soup! I use my DeMarle muffin trays, for super easy release. If you don't have one -- I highly recommend it! *This recipe is easily made gluten free by using GF bread crumbs or cubes, and GF all purpose baking flour.
CINNAMON CRUMB MUFFINS
When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 245mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
Tips:
- To achieve the best texture for your muffins, use fresh, soft bread crumbs. Day-old bread is ideal.
- For a sweeter muffin, use a combination of white and brown sugar. You can also add a teaspoon of vanilla extract or almond extract for a richer flavor.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for 5 minutes before using.
- Fill the muffin cups only about 2/3 full to prevent them from overflowing during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can dry them out.
Conclusion:
Bread crumb muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or as a snack. With a few simple ingredients and a little bit of time, you can create a batch of these tasty muffins that the whole family will love. So next time you have some leftover bread, don't throw it away - use it to make a batch of these delicious bread crumb muffins!
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