Favorite vanilla muffins from Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter

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Notes about this recipe

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    See recipe for variations.

  • fultre on January 20, 2023

    I made the Almond Crunch variation, except used Carole’s Favorite Streusel (giving as a gift and didn’t know about nut allergies, and this is nut free). Made the large version of the streusel, and had leftovers. I wanted a defined inner layer of streusel, so I scooped half of muffin batter in each liner, then a streusel layer, then second half of muffin batter, followed by more generous 2nd streusel layer. Curious how it would turn out by using her more simple method of sprinkling half of streusel over batter before scooping into muffins cups. Wish I had read ashallen’s note beforehand about butter sliding around in the vanilla; will cream butter sans vanilla next time. These are delicious, like a coffee cake in muffin form.

  • ashallen on July 28, 2022

    Almond Crunch Muffins (variation of Favorite Vanilla Muffins): Great muffins - my husband declared them to be "the best muffins ever." Very much like miniature coffee crumb cakes though not as sweet. Excellent texture that was moist without any gumminess and a bit of crunch from the streusel. These were magical warm from the oven but leftovers did well after a quick reheat in the microwave. My only quibble with the recipe is that it calls for adding the vanilla to the butter before the butter's been creamed somewhat. This resulted in butter lumps sliding uselessly around inside my stand mixer bowl and kicked up a fine vanilla spray. Next time I'll add the vanilla after the butter's creamed a bit.

  • ashallen on July 28, 2022

    These are really nice, "plain" muffins if you're looking for something simple or to serve as a base for batter additions, jams, or other toppings. Definitely more cake-like than bread-like, though not sticky sweet. Texture was excellent - moist but not at all gummy, a bit of springiness, and tender without completely falling to bits when handled. My only quibble with the recipe is that it calls for adding the vanilla to the butter before the butter's been creamed somewhat. This resulted in butter lumps sliding uselessly around inside my stand mixer bowl and kicked up a fine vanilla spray. Next time I'll add the vanilla after the butter's creamed a bit.

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