The muffins are soft and moist with a crumbly, buttery streusel top.
These Tahitian Vanilla Bean Coffee Cake Muffins combine the rich, floral notes of Tahitian vanilla with a classic coffee cake crumble. Perfectly moist and satisfying, they're a delightful way to start your morning.
Why you'll want it now, A fragrant vanilla aroma with a buttery, crunchy topping makes these muffins irresistible.
Why this recipe works
The use of Tahitian vanilla bean adds an aromatic depth that complements the buttery crumble topping. The sour cream in the batter ensures a moist and tender crumb, while the streusel topping provides a satisfying crunch.
Equipment
Mixing bowls
Muffin tin
Muffin liners
Electric mixer
Whisk
Spatula
How to make it
Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, beat softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the Tahitian vanilla bean paste.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the muffin liners.
To make the streusel, combine flour, brown sugar, melted butter, and cinnamon in a bowl until crumbly.
Sprinkle the streusel evenly over the muffin batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these Tahitian Vanilla Bean Coffee Cake Muffins with your morning coffee or as a delightful afternoon treat. They're sure to become a favorite!
How you'll know it's ready
The muffins are ready when they have a golden-brown top and a toothpick inserted into the center comes out clean.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (165°C) and check the muffins a few minutes early, as the fan will bake them faster. Standard oven users, the temperature is perfect as written for you.
Troubleshooting
If the muffins are dry, ensure not to overmix the batter.
If the streusel sinks, make sure it is crumbly and not too wet.
If muffins are too dense, check that the baking powder and soda are fresh.
For uneven baking, make sure to rotate the muffin tin halfway through baking.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Make ahead
The batter can be prepared and stored in the refrigerator overnight. Add the streusel topping just before baking.
Variations
Add 1/2 cup of chopped nuts to the streusel for added crunch.
Mix in some chocolate chips to the batter for a sweeter treat.
Use vanilla extract if Tahitian vanilla bean paste is unavailable.
Frequently asked questions
Can I use regular vanilla extract instead of Tahitian vanilla bean paste?
Yes, you can use vanilla extract, but the flavor will be less aromatic and floral.
How do I keep the muffins moist?
Ensure not to overbake them and store in an airtight container.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
What can I use instead of sour cream?
You can use Greek yogurt as a substitute for sour cream.
Nutrition Facts
Per serving: 1 muffin (95 g)
Calories280
Total Fat14 g
Saturated Fat8 g
Cholesterol60 mg
Sodium180 mg
Total Carbohydrate35 g
Dietary Fiber1 g
Total Sugars20 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
