Buttermilk Crumb Muffins

November 6th, 2012 by Erin Gennow
Buttermilk Crumb Muffins

Buttermilk Crumb Muffins

TWD – Tuesdays with Dorie

Buttermilk Crumb Muffins

I love muffins with crumb toppings, although they are a bit more like dessert, so I was looking forward to making this recipe.

Ingredients for Buttermilk Crumb Muffins

Ingredients for Buttermilk Crumb Muffins

Like most of the recipes I’ve made so far from Baking with Julia, this one is straightforward. It’s also fairly simple. I almost wanted to replace the buttermilk with yogurt, because in my experience most baked goods work exceptionally well with this substitution, however I refrained since buttermilk is in the name.  I did use butter instead of shortening.

Crumb Topping

Crumb Topping

The muffins came out fluffy and tender. The crumb topping adds a nice sweetness and texture to make these muffins a bit more special. Buttermilk Crumb Muffins are great for breakfast with coffee or tea, or for a snack.

Batter for Muffins

Batter for Muffins

Batter in Muffin Tins

Batter in Muffin Tins

Blueberries and lemon zest would be a wonderful addition for the next time I make these lovely little muffins.

More Buttermilk Crumb Muffins

More Buttermilk Crumb Muffins

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

Or, view it on the site of this fellow Tuesdays with Dorie bloggers:

Alisa of Easier than Pie

A year ago on The Daily Morsel

Two years ago on The Daily Morsel

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5 Responses to “Buttermilk Crumb Muffins”

  1. Cindy Harris says:

    Your muffins look perfect. These tasted good buy for some strange reason mine resembled the Grand Canyon.

  2. Jodi says:

    Great looking muffins :)

  3. smarkies says:

    those are some great looking muffins!

  4. Karen K says:

    Yours look so great! I’ll have to try yogurt sometime just to see how it works. I’ve never substituted it.

  5. cathleen says:

    Nice looking muffins. I added fresh blueberries to half of the batter and they were the better of the two.

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