Description
Soft, fluffy vanilla muffins topped with a golden, buttery crumble for a classic bakery-style treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Divide batter evenly among muffin cups.
- Make the crumble by combining flour and sugar, then cutting in the cold butter with a fork until coarse crumbs form.
- Sprinkle crumble generously over the muffin batter.
- Bake 16–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- For extra flavor, add a pinch of cinnamon to the crumble.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg