I think I’ll let the batter do most of the talking.
I love vanilla and I love muffins. This recipe marries the two in perfect harmony.
To add texture and flavor, I incorporated crunch in two ways: first, inside the muffin with chopped pecans (use any nut you prefer); second, on top of the muffins with extra pecans, shredded coconut and coarse sugar. It’s all about texture, my friends.
The addition of yogurt and applesauce keeps these muffins dense yet moist, with a strong vanilla profile. They’re comforting and slightly indulgent—perfect with coffee or as a weekend treat.
Vanilla Crunch Muffins
inspired by Ina Garten
makes 12 muffins
Ingredients:
2 cups whole wheat flour
1/3 cup sugar
1 egg
1/2 cup unsweetened applesauce
1/2 cup vanilla Greek yogurt
1/3 cup milk
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
seeds from one vanilla bean
1/2 cup chopped pecans, plus extra for garnish
coarse sugar for garnish
shredded coconut for garnish
Instructions:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
In a bowl, whisk together the sugar, applesauce, yogurt and egg until creamy and slightly lightened in color. Stir in the vanilla seeds and vanilla extract.
Add the flour, baking soda and salt, then pour in the milk. Stir until the batter is smooth and evenly combined. Fold in the chopped pecans.
Spoon the batter evenly into the prepared muffin cups. Sprinkle the tops with coarse sugar, shredded coconut and extra pecans to create a crunchy topping.
Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool briefly before serving.
These muffins are a great base for experimentation—try different nuts, swap in a mix of flours, or top with a touch of streusel. What is your idea of the perfect muffin? I’m thinking my next batch might include bacon.