Vanilla Crunch Muffins.

I think I’ll let the batter do most of the talking.

I love vanilla. I love muffins. This is a recipe that brings the two together in perfect harmony.
I gave my muffins some “crunch” in two places. First, inside the muffin with pecans. Feel free to use the nut of your choice. Second, on top of the muffins with additional pecans, shredded coconut and course sugar. I adore course sugar.

It’s all about texture my friends.

I really enjoyed the muffins with the addition of the yogurt and applesauce. They were dense but moist. And super vanilla-y. They made me want to blast I’m Every Woman by Whitney Houston and dance around like a complete maniac.

But that’s just me.

Vanilla Crunch Muffins

inspired by Ina Garten

makes 12 muffins

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

contents of one vanilla bean

1/2 cup chopped pecans + more for garnish

raw course sugar for garnish

coconut for garnish

Preheat oven to 350 degrees. Place muffin cups in muffin tins.

Mix sugar, applesauce, yogurt and egg until creamy and light yellow. Add vanilla beans and vanilla. Add flour, baking soda, and salt. Add milk. Stir until completely smooth. Fold in pecans. Spoon the batter into the muffin tins. Top with course sugar, coconut, pecans, or anything else to give it a “crunch.”

Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean.

What is your idea of the perfect muffin? I think my next one must include bacon.