Vanilla Crumb Muffins are a testament to the beauty of simplicity. Whip up a batch for a sweet breakfast or snack!
Sometimes it’s nice to keep things simple. You can think about that philosophically if you like, but I’m specifically thinking of that in relation to baking. I pride myself on creating easy recipes, but simple can be a whole other notion. In this case, the simplicity of these muffins comes from the focus on one lovely flavor – vanilla!
If you’ve made plenty of muffins, then this recipe will feel comfortable and familiar. You’ll use the muffin method to make a quick and easy muffin batter and then top it all off with a sweet crumb mixture. I don’t know about you, but a crumb topping is something that’s basically always welcome on muffins, cakes, breads, and anywhere else I can justify it.
And if all of that weren’t enough, you very likely have everything you need to make these at any given time. I do like to use vanilla bean paste in recipes like these that heavily feature vanilla, but vanilla extract is just fine, too.
If you like, add about a teaspoon of cinnamon to that crumb topping for an easy variation and something more akin to classic crumb cake. I think you’ll like them either way, and it’s an easy variation when you want something a little different.
These Vanilla Crumb Muffins are a lovely treat for breakfast or just for a snack. While they’re perfectly wonderful at room temperature, I do like to give them a quick spin in the microwave to warm them just a bit. However you choose to enjoy them, I think you’ll appreciate their simple deliciousness!
Vanilla Crumb Muffins are simply delicious muffins for an anytime snack!
For the crumb topping:*
3/4 cup (90g) all-purpose flour
6 tablespoons (75g) firmly packed light brown sugar
1/8 teaspoon salt
3 tablespoons (42g) unsalted butter, melted
For the muffins:
2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/2 cup (113g) sour cream
2 large eggs
2-3 teaspoons vanilla bean paste or extract
To make the crumb topping:
Combine the flour, brown sugar, and salt.
Add the melted butter, and mix until large crumbs form.
Set aside while you make the muffins.
To make the muffins:
Preheat oven to 375°F. Grease or line 12 standard muffin cups.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
In a separate bowl, combine the cooled butter, sour cream, eggs, and vanilla. Add to the well in the flour mixture. Stir just until combined. Do not overmix.
Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.
Sprinkle the crumb mixture over the tops of the muffins, pressing it down slightly into the batter.
Bake 20-24 minutes, or until the tops of the muffins are golden brown, and a pick inserted into the center comes out clean.
Cool the muffins in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely.
*Add 1 teaspoon of cinnamon to the crumb topping if you like.
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20 Comments on “Vanilla Crumb Muffins”
Vanilla is legit one of my favorite flavors. I’m genuinely excited about this recipe.
This was not at all what the picture shows . The mixture was like cookie dough and the crumb topping was way to much. With that said , I baked it at 375 at 23 minutes. They turned out very good. Heavy and a little dry. Butter is a must!
Hi, Madeline. I’m sorry you had troubles! If you didn’t change anything at all about the recipe, then it sounds like your measurements could have been off.
Can I use yogurt instead of sour cream?
Hi, Ayesha. I’ve not tried that in this recipe, but you can usually substitute those for each other in most baking recipes.
I used yogurt and they came out great! I have unflavored/unsweetened yogurt that I make myself though, so I’m not sure if normal yogurt would change the taste too much.
Awesome recipe… I cooked it in my ninja foodie only cooked for 21 min next time I will drop temp to 350…. almost overcooked
I’m glad you liked them, Desiree!
These are A-M-A-Z-I-N-G!!!! I made them in a bundt cake pan, and it came out soooo SMOOTH. When I say “melt-in-my-mouth,” I mean it literally. They took about 45 minutes at 375.
I don’t say this often, because I am constantly trying new/different recipes, but this recipe is definitely a keeper. It is so good, I wrote a comment (which I am NEVER moved to do).
That’s wonderful, Laura! I’m so pleased you liked them.
I don’t have baking powder. Do I have to use it?
Hi, Priscilla. You definitely need the leavening it provides. You can try substituting 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda (in addition to the other baking soda in the recipe).
can this be turned into a tray bake? if so how would it be done?
Hi, Leanne. I’ve not tried that, but I’d guess it might work well enough. It might work in an 8- or 9-inch square pan, but I’d probably try a 9″x 13″ pan to keep them from being too thick so you’ll have a better chance of getting them baked thoroughly. Again, I’ve not tried it, but let me know how it works if you try it.
On your “Muffin Method” page you suggest whisking the dry ingredients together. It would be helpful if you indicated that directly in the recipe here instead of using the word “combine” combining and whisking are different methods of mixing.
Ok I made these last night and my batter was dry and crumbly like cookie dough and I was thinking I somehow put too much flour or missed an ingredient but no. I added about 1/4 cup of milk to make it evenly moist and put in the muffin pan like thick blobs not like traditional batter. The 12 cups were pretty full and I put two spoons of topping on each which was as much as could possibly fit in the cups and I had some topping left over. I baked the full 24 min. Left in pans for 10. They came out perfect! I serve mine with cream cheese whipped with apricot jam but they are delicious plain as well. They are dryer than a cupcake because they are a muffin. Love them!
My batter turned out to be more like a dough. I think adding more butter helped, about 1/4 cup, but its still very heavy like bread. I think I will use less flour next time, about 1 to 1 and 1/2 cups instead of 2 cups. And see how it turns out. The crump topping turned out great.
Hi, Melissa. I’m sorry you had troubles! Make sure you’re either weighing the flour or using the spoon and sweep method.
There is a mistake
240gr flour is one cup
That’s why it was too dry for some of the people
See to fix it
Hi! There’s no error. Each cup of all-purpose flour should weigh 120g.