Easy Vanilla Muffins with Crumb Topping are the kind of treat that welcomes you with warm, familiar aromas of butter and vanilla as they bake, tempting you to indulge before they’ve even cooled. Each bite offers a delightful combination of fluffy muffin and a slightly crunchy crumb topping, creating a texture that’s impossibly satisfying. These muffins are not just ideal for breakfast; they also shine as a snack and can brighten up brunch tables or picnics with friends.

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I remember the first time I made these Easy Vanilla Muffins with Crumb Topping. The kitchen filled with such mouthwatering scents that even my neighbor popped her head in to see what deliciousness was happening. The combination of warm, rich vanilla and the buttery crunch on top made them an instant favorite, not just for me but for everyone else who took a bite, too. This recipe is a keeper, providing comfort and happiness in every muffin. I’m excited for you to try them!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Vanilla Muffins with Crumb Topping
Storing & Reheating
Chef’s Helpful Tips
Easy Vanilla Muffins with Crumb Topping

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and 50 minutes of bake time, these muffins are perfect for any busy morning.
Irresistible Flavor: The blend of vanilla bean paste and melted butter creates a mouthwatering aroma and taste that’s hard to resist.
Eye-Catching Appeal: Topped with a delightful crumble, these muffins look as good as they taste—perfect for impressing guests!
Flexible Serving: Whether enjoyed at breakfast, a cozy brunch, or an afternoon snack, these muffins fit any occasion.
Diet-Friendly Options: While traditionally rich, this recipe can be adapted to be dairy-free or gluten-free if you need it.

Ingredients You’ll Need

6 tablespoons unsalted butter, melted: This brings richness to both the crumb topping and the muffin.
1 cup unbleached all-purpose flour: Provides the structure; unbleached is preferred for a softer texture.
6 tablespoons granulated sugar: Sweetens the crumb topping, creating delicious caramelization as it bakes.
3/4 teaspoon diamond kosher salt: Balances the sweetness and enhances flavors.
1/2 teaspoon ground cinnamon: Adds warmth and a hint of spice to the crumb topping.
8 tablespoons unsalted butter, melted: The star of the muffin, for moisture and flavor.
2 cups unbleached all-purpose flour: The base of the muffin batter; the unbleached version adds a tender touch.
2 teaspoons baking powder: Helps the muffins rise to fluffy perfection.
1/4 teaspoon baking soda: Aids in leavening for light, fluffy muffins.
1-1/4 teaspoons diamond kosher salt: Essential for balancing flavors.
3/4 cup granulated sugar: Sweetens the batter for that lovely vanilla flavor.
1-1/2 tablespoons vanilla bean paste: Pure, rich vanilla flavor that truly makes these muffins special.
2 large eggs, room temperature: Provides stability and moisture; room temperature helps them mix more effortlessly.
1 cup full-fat sour cream, room temperature: Adds richness and moisture for a tender muffin; room temperature ensures a smoother batter.

How to Make Easy Vanilla Muffins with Crumb Topping

Preheat the Oven: First, set your oven to 400°F (200°C) and line a 12-cup muffin pan with tulip muffin liners. These liners not only look beautiful but also help keep moisture in.
Prepare the Crumble: Melt the 6 tablespoons of unsalted butter over medium-low heat, letting it cool until barely warm (about 85-95°F). In a medium bowl, whisk together 1 cup unbleached all-purpose flour, 6 tablespoons granulated sugar, 3/4 teaspoon diamond kosher salt, and 1/2 teaspoon ground cinnamon. Pour in the warm melted butter and stir with a fork until it resembles a crumble. Set this aside to cool further for about 15-20 minutes.
Prepare the Muffin Batter: In a separate bowl, melt the remaining 8 tablespoons of unsalted butter until warm. In another large mixing bowl, whisk together 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1-1/4 teaspoons diamond kosher salt for about 30 seconds to combine.
Mix the Wet Ingredients: In a large bowl, combine 3/4 cup granulated sugar, 1-1/2 tablespoons vanilla bean paste, and 2 large eggs. Whisk them together for about a minute until well combined. Add the cooled melted butter and mix well, followed by the 1 cup full-fat sour cream. Let the batter rest for 10 minutes, allowing the flour to fully hydrate for a tender muffin crumb.
Combine: Gradually fold half of the flour mixture into the wet ingredients using a silicone spatula until just incorporated. Then fold in the remaining flour mixture until no flour streaks remain. Be gentle; you don’t want to overmix.
Fill the Muffin Cups: Divide the batter evenly between the 12 muffin cups, aiming for about 70 grams of batter per cup. Sprinkle the prepared crumble topping evenly over each muffin, using about 1-1/2 tablespoons for each muffin. Break up any large pieces with your fingers for an even topping.
Bake: Place the muffins in the preheated oven and bake at 400°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes. They’re done when the internal temperature registers 200°F on an instant-read thermometer, or a skewer inserted in the center comes out clean. The tops may look shiny but shouldn’t appear wet or raw.
Cool: After baking, remove the muffins from the oven and let them cool in the pan for five minutes. Then transfer them to a wire rack to cool completely.

Storing & Reheating

To keep your Easy Vanilla Muffins with Crumb Topping fresh, store them at room temperature in an airtight container for up to 3 days. You can refrigerate them for a longer shelf life, preferably in a container that allows for airflow. If you’re looking to enjoy them later, freezing is a great option—just wrap each muffin tightly in plastic wrap, then place them in a freezer bag; they can last up to three months. To reheat, pop them in the microwave for 20-30 seconds or until just warmed through, but be aware that the texture may change slightly after freezing. A quick oven reheat can help maintain that delicious crumb.

Chef’s Helpful Tips

Don’t overmix!: When combining the wet and dry ingredients, be careful not to overwork the batter to prevent dense muffins.
Butter vs. Oil: Melted butter gives flavor, while oil keeps moisture; consider experimenting to find your favorite texture.
Room temperature ingredients: Using eggs and sour cream at room temperature helps create a smoother batter and a more even bake.
Perfect muffin size: Use a kitchen scale to ensure each muffin has the same amount of batter, ensuring they bake uniformly.
Experiment with flavors: Try adding lemon zest or nuts to the batter for a new twist.

These muffins are an irresistible way to greet the day or enjoy a cozy afternoon with a cup of coffee. With their buttery texture and delightful flavor, they make for a fantastic treat that’s sure to impress anyone who tries them!

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for unbleached all-purpose flour; however, it will change the texture and flavor slightly. Start by using half whole wheat and half all-purpose to see how you like it.

How do I keep my muffins from sticking to the liners?

Make sure your muffin pan is well greased, or use high-quality tulip liners. If they still stick, allow the muffins to cool completely before removing them from the liners.

Can I freeze these muffins?

Absolutely! These muffins freeze beautifully. Wrap each one in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer.

How can I make these muffins dairy-free?

To make dairy-free Easy Vanilla Muffins with Crumb Topping, substitute the butter with a dairy-free alternative, and use a dairy-free yogurt or sour cream in place of full-fat sour cream.

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