Get the Recipe:
Vanilla Crumb Muffins
Vanilla Crumb Muffins are simply delicious muffins for an anytime snack!
Ingredients
For the crumb topping:*
- ¾ cup (90 g) all-purpose flour
- 6 tablespoons (75 g) firmly packed light brown sugar
- ⅛ teaspoon salt
- 3 tablespoons (42 g) unsalted butter, melted
For the muffins:
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (113 g) sour cream
- 2 large eggs
- 2-3 teaspoons vanilla bean paste or extract
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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 (190°C). 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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