Mueller’s crumb buns

New Jersey’s famous yeasted crumb buns: a fluffy, tangy bun base crowned with a thick, soft streusel and dusted with powdered sugar.

Ingredients (9×13-inch pan)

Base Dough

• 2 cups (256 g) all-purpose flour

• ¼ cup (50 g) granulated sugar

• 1½ tsp instant or rapid-rise yeast

• ¾ tsp salt (adjust if using table salt)

• Optional: 1 tsp lemon zest

• ½ cup (120 ml) warm whole milk (110–120 °F)

• 1 large egg

• 3 Tbsp (42 g) unsalted butter, softened

Crumb Topping

• 3 sticks (339 g) unsalted butter, softened

• 1½ cups (320 g) packed brown sugar

• 1½ cups (300 g) granulated sugar

• 1 Tbsp ground cinnamon

• 3½ cups (455 g) all-purpose flour

• Confectioners’ sugar, for dusting

Instructions

1. Prepare Dough:
   Grease a 9×13‑inch metal pan. In a stand mixer, whisk together flour, sugar, yeast, salt, and lemon zest (if using). Mix warm milk and egg in a jug, then gradually add to dry ingredients on low speed until uniform. Increase to medium and add butter, one piece at a time. Knead until stretchy, about 8 minutes.

2. Shape & Proof:
   Transfer dough to the pan and gently stretch to cover the bottom. Cover with a towel or greased plastic wrap; let rise until slightly puffy (45–60 minutes) .

3. Make Crumb Topping:
   Clean and dry mixer bowl. Using the paddle attachment, cream softened butter, brown sugar, granulated sugar, and cinnamon until light and fluffy (~5 minutes). Reduce speed and gradually mix in flour until the crumb mixture resembles soft cookie dough chunks. Let rest at room temperature 10 minutes

4. Top & Bake:
   Preheat oven to 350 °F (175 °C). If dough has shrunk, gently stretch it back to the pan edges. Press the crumb topping into large chunks with your hands, scattering evenly over the dough — don’t skimp; it seems like too much but isn’t  Kitchen. Bake until crumbs start to turn golden and a skewer inserted comes out clean, about 25–30 minutes

5. Cool & Finish:
   Let cool completely (~2 hours), then slice into squares and dust generously with powdered sugar just before serving

Pro Tips

• Use a metal pan for better heat conduction.

• The lemon zest in the dough provides a subtle brightness against the sweet topping but is optional

• The crumb topping should be soft, pillowy—not hard or crunchy

• Prefer a stronger structure? Optionally, use cake flour in the crumbs for tenderness and AP flour in the base for sturdiness

Serving & Storage

Enjoy warm or at room temperature with coffee. Store at room temp (covered) up to 3 days. Reheat gently to refresh texture. The 1:1 ratio of crumb to bun delivers that nostalgic mouthfeel known to Jerseyians everywhere