Vanilla Crumb Muffins

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!

More Crumb Muffin Recipes

• Black and White Marble Crumb Muffins
• Ambrosia Muffins
• Cookie Butter Crumb Muffins

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Yield: 12 standard muffins

Vanilla Crumb Muffins

Prep Time 15 minutes

Cook Time 24 minutes

Total Time 39 minutes

Vanilla Crumb Muffins are simply delicious muffins for an anytime snack!

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Ingredients

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

Instructions

To make the crumb topping:

1. Combine the flour, brown sugar, and salt.
2. Add the melted butter, and mix until large crumbs form.
3. Set aside while you make the muffins.

To make the muffins:

1. Preheat oven to 375°F. Grease or line 12 standard muffin cups.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
3. 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.
4. Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.
5. Sprinkle the crumb mixture over the tops of the muffins, pressing it down slightly into the batter.
6. Bake 20-24 minutes, or until the tops of the muffins are golden brown, and a pick inserted into the center comes out clean.
7. Cool the muffins in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely.

Notes

*Add 1 teaspoon of cinnamon to the crumb topping if you like.

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• 
  Standard Parchment Paper Cupcake Liners
• 
  Nielsen-Massey Pure Vanilla Bean Paste
• 
  3 Tablespoon Stainless Steel Scoop

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