Go BIG

Drawing inspo from tender, oversize coffeehouse muffins, we zhuzhed a recipe from our archives, adding a crumble that channels some of our favorite espresso drinks.

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This recipe makes standard-size or jumbo treats. For lofty muffins, start in a hot oven, then drop the temp to finish baking.

This customizable, freezer-friendly crumble recipe draws on buzzy coffeehouse drink orders.

BASE CRUMBLE

In a medium bowl combine 1 cup flour; 1 cup granulated sugar; 1 cup toasted walnuts or pecans, finely chopped; 6 Tbsp. melted butter; and ¼ tsp. salt. Stir until crumbly. Makes 3 cups (enough for 24 muffins).

VANILLA LATTE CRUMBLE

Prepare as directed, except stir 1 tsp. vanilla bean paste or vanilla into melted butter. Add 3 oz. grated white chocolate and 1 Tbsp. instant espresso coffee powder to crumble mixture.

BROWN SUGAR-OAT LATTE CRUMBLE