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Breakfast Muffins
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 vanilla bean, split and scraped
2/3 cup sugar
2/3 cup milk, room temperature
1 large egg, room temperature
1 1/4 cups fruit, such as blueberries, raspberries, strawberries, or peaches
Streusel
Cook's Notes
For best results, bring milk, eggs, and butter to room temperature. Take these ingredients out of the refrigerator before you start, letting them warm up as you measure the dry ingredients.
Gallery
Breakfast Muffins
Recipe Summary
Yield: Makes 12
Gallery
Breakfast Muffins
Breakfast Muffins
Breakfast Muffins
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 vanilla bean, split and scraped
- 2/3 cup sugar
- 2/3 cup milk, room temperature
- 1 large egg, room temperature
- 1 1/4 cups fruit, such as blueberries, raspberries, strawberries, or peaches
- Streusel
Directions
Preheat oven to 400 degrees. Butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than 10 strokes.
Spoon 1/4 cup batter into each prepared cup; press 2 tablespoons streusel on top of each. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature
Cook's Notes
For best results, bring milk, eggs, and butter to room temperature. Take these ingredients out of the refrigerator before you start, letting them warm up as you measure the dry ingredients.
Cook’s Notes
For best results, bring milk, eggs, and butter to room temperature. Take these ingredients out of the refrigerator before you start, letting them warm up as you measure the dry ingredients.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Breakfast Muffins
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Breakfast Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
