Vanilla Muffins with Cinnamon Crumb Topping
By
I wanted something cinnamony for our Christmas Brunch (the invented word is pronounced: sin-uh-money; not to worry, cinnamony has nothing to do with sin or money, it’s all about the smell and taste of Christmas). I also wanted to use my homemade vanilla. So I played just a little bit and came up with Vanilla Muffins with Cinnamon Crumb Topping. I made mine with a mini muffin tin, but you can use a regular sized muffin tin instead if you prefer.
These muffins are very simple to throw together and will make your house smell just like Christmas while they’re baking. That’s because they’re cinnamony. :)
Vanilla Muffins
1 1/2 cups whole wheat flour
1/2 cup sucanat (you can use brown sugar if you want)
1 teaspoon baking powder
1/2 teaspoon sea salt
1 egg
1 teaspoon vanilla extract
1/4 cup melted butter or coconut oil
3/4 cup milk
Cinnamon Crumb Topping
6 T. sucanat/rapadura (dehydrated cane sugar juice) or brown sugar
1 teaspoon ground cinnamon
2 T. butter, softened
Stir together flour, sucanat, baking powder and sea salt. Add egg, vanilla, butter and milk. Mix until ingredients are combined. Scoop into paper lined muffin tins. (24 mini muffins or 12 regular sized muffins) Mix together Cinnamon Crumb Topping ingredients and sprinkle on top of each muffin. Bake in a 400° oven for 15 minutes (mini muffins) or 20 minutes (regular sized muffins).
These Vanilla Muffins with Cinnamon Crumb Topping go perfectly with Easy Breakfast Casserole. I also think the cinnamony-ness would taste great with Warm Vanilla Soother.
Up next during our Christmas Brunch: a great giveaway from Tropical Traditions. Then, to add to our cinnamony pleasure…Gingerbread Cookies. Not only are they cinnamony…they’re gingerlicious. And full of molassessness.
You never knew our Christmas Brunch would be so full of new vocabulary words did you?
(Be sure to leave a comment again on this post for another chance to win one of our great Christmas Brunch Presents!)
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I’m gonna try this recipe soon~~~~~~looks
so yummy!! I do think that I must have
clicked on to the “comments” tab again on
accident, cuz I’m getting the replies that
you get. How can I undue this so that I
don’t keep bugging you about it? Hmmmmm
As far as the soaking thing goes, NT does
make it sound like it has to be in a warm
place…….& you’re supposed to use warm
liquids, too, sooooooo I was wondering
what they were thinking as far as where
to do this at. I have a friend who uses
her oven light to keep things “warm”, but
I don’t have that option. I just don’t
want to bother in taking this extra step
of “soaking” if it’s not “getting the job
done” with the phytates by just leaving it
on the counter, overnight. How could I get a hold of Sally (from NT) to find out? Hmmmmmm
Thanks!! Hope you enjoyed your Super Bowl
party, tonight!! ;o)
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Laura Reply:
February 6th, 2011 at 9:31 pm
Okay, I unsubscribed you to all post comments. ;)
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Made these last night too (also made your easy breakfast casserole.) Eight thumbs up! (Four people, two thumbs each…you get it.)
:)
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I was wondering what kind of baking powder you use? I never knew it had aluminum in it!
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Laura Reply:
February 20th, 2011 at 2:27 pm
I usually use Rumford baking powder, but you can find others without aluminum…the aluminum free baking powders always specify! Crazy that aluminum is added to so many others!
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About to put some in the oven. For me, it’s making nine regular-sized muffins. Can’t wait to try them!
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Making these right now, with some chopped apples stirred in the batter. They smell delicious!
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Absolutely Wonderful!!!
Thank you for posting this!
Linda
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Oh my goodness! I just made these and they are absolutely delightful!! I just couldn’t wait for the first batch to get done in order to use my muffin tin again, so I made my second batch into a loaf of bread. It is divine! Thanks for sharing your recipe. Also, my topping was sprinkleable( new word :) ) but that ooey gooey mixture that I somehow made was terrific. Have a blessed day!
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I have to post and say that I make these muffins weekly! They have made us a muffin family and it is expected by husband and two babies that these muffins are in the oven Saturday mornings and boy do they go fast!
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These were excellent! My husband requested that the next I make these to use our organic all purpose flour instead of the whole wheat flour. He still liked them though. My only problem was though that my muffin mixture didn’t go far enough. I have a jumbo muffin pan and it didn’t fill all six like it usually does on the blueberry muffins. Hmmm.. They were still VERY yummy though! Thanks for the recipe!
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How do these freeze?
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Laura Reply:
May 19th, 2012 at 5:17 pm
They do just great!
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I made these the other day. I added chocolate chips and left off the crumb topping. My kids call them chocolate chip cookie muffins! They were a big hit and some friends (children) said they were the best muffins they ever had! We love trying lots of your recipes!
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Can I use regular white flour instead? I don’t have my wheat grinder yet.
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LindseyforLaura@HHM Reply:
June 2nd, 2012 at 6:34 pm
Yes you can!
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I made these today because i was really craving some nice some what healthy muffins that didn’t require whole wheat PASTRY flour, and let me say they are amazing! i used regular whole wheat flour, i substituted the cane sugar topping with stevia (all natural 0 cal sweetener), and i also used light brown sugar. Honestly, they were SO good!! Thank you so much for this recipe! :)
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