Why would I want to use the creaming method in waffles?
Butter in liquid state is more easy to mix and get an homogeneous batter.
Given enough effort, creamed butter does the same thing.


By effort, I mean making sure not to overlook tiny lumps of heterogeneous batter; otherwise the texture will be different. Also, if you are mixing the eggs with some lukewarm butter, it may be a health concern if you don't use the batter right away.

If you had a crumbly cookie-like texture, then my first thought is that the ratio was not correct or something was missing.