Sunday, May 29, 2011

Vanilla Muffins with Cinnamon Crumb Topping

In need of a quick breakfast idea that did not include cold cereal or oatmeal a few days ago, I browsed through several recipes quickly before deciding on this one.  They're simple, come together fast, bake fast, and are reasonably healthy, as far as muffins go anyways.  The kids and I loved them and actually finished the whole batch of 12 muffins for breakfast.  I guess that's not too impressive, considering I have a 7 year old boy who eats nearly as much as his dad and my kids are always ravenous at breakfast time. 

But these really are yummy and a nice variation to our normal morning routine.   

Recipe: (from Heavenly Homemakers)

1-1/2 c. whole wheat flour
1/2 c. sucanat (or brown sugar)
1 t. baking powder
1/2 t. salt
1 egg
1 t. vanilla extract
1/4 c. melted butter or coconut oil
3/4 c. milk

6 T. brown sugar or sucanat (I used brown sugar)
1 t. cinnamon
2 T. butter, softened
chopped walnuts, optional

Preheat oven to 400°.
Combine flour, sucanat, baking powder, and salt.  Add egg, vanilla, oil, and milk.  Stir until well moistened and just combined.
Divide into greased or paper-lined muffin tins (24 miniature or 12 regular).
Combine topping ingredients and sprinkle over the top of the muffins.  Add chopped nuts if desired.
Bake for 10-13 minutes for miniature or 12-15 minutes for regular muffins, or until a toothpick inserted in the middle comes out clean.


  1. I love vanilla muffins.... would these be okay, do you think, without the nuts?

  2. Oh yes, I just added nuts because I love them. The kids loved them without the nuts!


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