Print

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image looking at a stack of two vanilla muffins with a sugary crumb on top. The top muffin is cut in half and both muffins are sitting on a light blue muffin liner. The stack sits on a white surface with a white background and more muffins blurred in the back. Recipe
GF Gluten-Free VG Vegetarian

25-Min Sugar Crumb Vanilla Muffins

Vanilla muffins are easy to make and loaded with cozy vanilla flavor. Topped with a sugar crumb, they are sure to satisfy your sweet tooth.

Recipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10 minCook: 15 minTotal: 25 min
Servings: 12 muffins 1x

Ingredients

  • 1/2 cup plain or vanilla whole milk greek yogurt
  • 1/2 cup agave nectar
  • 1/4 cup whole milk (any milk works)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup blanched almond flour
  • 1 1/2 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon turbinado sugar

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl, whisk together the yogurt, agave, milk, eggs, and vanilla.This is an overhead horizontal image of a large white bowl with vanilla batter in it. A whisk with a black handle is in the bowl with the handle leaning to the bottom right corner of the image. The bowl is on a white marble counter.
  3. Once combined, add the almond flour, oat flour, baking powder, and salt to the bowl.
    This is an overhead horizontal image of a large white bowl with vanilla batter in it. Dry ingredients are in the bowl on top of the wet ingredients. A whisk with a black handle is in the bowl with the handle leaning to the bottom right corner of the image. The bowl is on a white marble counter.
  4. Whisk again until combined.
    This is an overhead horizontal image of a large white bowl with vanilla batter in it. A whisk with a black handle is in the bowl with the handle leaning to the bottom right corner of the image. The bowl is on a white marble counter.
  5. Line your muffin pan with parchment paper liners. Use a dry measuring cup to scoop the batter into each muffin cup, filling about 3/4 the way up. These muffins don’t rise too much so don’t be afraid of overfilling.
    This is an overhead horizontal image of a six cavity muffin pan with liners and vanilla batter in them. The pan is white with red speckles and sits on a white marble surface.
  6. Sprinkle the tops of the muffins with turbinado sugar.
    This is an overhead horizontal image looking down onto one cup of a muffin pan. The white pan has red speckles. The muffin cup is lined with a cupcake liner, has raw vanilla batter in it and is topped with brown sugar. The muffin pan sits on a white surface.
  7. Bake for 15 minutes. Allow the muffins to cool for about 5 minutes in the pan before transferring to a cooling rack.
    This is a horizontal image looking at a muffin pan from the side. The image focuses on one cavity of the muffin pan. In the muffin cup is a muffin with a sugar topping with a muffin liner around it.

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 129
  • Sugar: 13g
  • Sodium: 112mg
  • Fat: 3.3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21.6g
  • Fiber: 1.4g
  • Protein: 3.4g
  • Cholesterol: 29mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/25-min-sugar-crumb-vanilla-muffins/