These muffins were Sunday’s breakfast, indulgent – yet simple to make. Soft cake with a delicious crumb topping. They’re especially good slightly warm with a cup of coffee.
- 2 cups flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Crumb Topping
- 1/2 cup light brown sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 3 tablespoons butter, cut into small cubes
- Preheat oven to 375º. Place 12 muffin papers in a muffin pan.
- In a small bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a large bowl mix the melted butter, milk, egg, and vanilla. Add the dry ingredients, stir until just combined.
- Make the topping, place all ingredients in a small bowl, and work the butter in with a fork. Sprinkle on top of the batter and bake for 18 to 20 minutes. Let cool on a wire rack.
