Vanilla Crumble Muffin

Lightly sweet and perfectly crumbly. These muffins are exactly what I was looking to couple with a cup of coffee on these early autumnal mornings.

I tend to whip together a fresh pastry before I open the first floor windows to let a cross breeze through the house. Usually, lighting a candle or two on my way to preheat the stove because the sun has ever so gradually begun to tarry while I brew my first cup.

Before getting deeply into morning studies the timer chimes. In the quiet, I indulge in a hot muffin in the before the house begins to stir with activity. By the time little feet patter down the stairs, the muffins have cooled. I kiss all the sleepy-headed children as they greet the day and a prepared breakfast.

Yields: 16 muffins

Crumble Ingredients & Method:

• 1 1/2C all-purpose flour

• 3/4C granulated sugar

• 3/4C brown sugar

• 1/2tsp salt

• 1C oats

• 2 sticks butter; diced

1. Toss all ingredients into your lidded refrigerator bowl.

2. Use fingers to rub together until it resembles sand.

3. Put the lid on and place in the fridge until ready to add to muffins. Can be made ahead a day or two if stored, airtight, in the fridge.

Muffin Ingredients:

• 3 1/2C all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 8 Tbsp butter; room temperature

• 1C granulated sugar

• 3 eggs

• 2 tsp vanilla extract

• 1C ricotta or sour cream

Method:

1. Preheat oven to 400 fahrenheit and line muffin tins with liners. I prefer tulip liners to keep crumble from rolling away.

2. In medium bowl whisk all dry ingredients.

3. In separate stand mixer with a paddle, cream sugar and butter until fluffy.

4. Add eggs one at a time. Scraping bowl with spatula between each addition.

5. Add ricotta (or sour cream) and vanilla to mixer.

6. Add prepared dry mixture to the bowl and mix on low speed until well combined.

7. Use a muffin portion scoop to distribute batter into prepared cupcake tin with liners.

8. Sprinkle a healthy amount of crumble atop of each muffin.

9. Bake for 20-24 minutes or until cake tester comes out clean.

10. Let them cool; if you can and enjoy with coffee.