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
Vanilla Crumb Muffins
Vanilla Crumb Muffins are simply delicious muffins for an anytime snack!
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:
- 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.
Notes
*Add 1 teaspoon of cinnamon to the crumb topping if you like.
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14 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.