2 large eggs

2 large egg yolks

2 teaspoons vanilla extract

1/4 cup powdered sugar

1. Arrange a rack in the middle of the oven and heat to 350 F. Line a standard 12-well muffin tin with paper liners, or coat the wells with butter or cooking spray; set aside.

2. Make the crumb topping. Whisk the granulated sugar, brown sugar, cinnamon and salt together in a medium bowl. Whisk in the butter until well-combined. Stir in the flour until the mixture just resembles a thick dough; set aside.

3. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

4. Whisk the butter, buttermilk, eggs, egg yolks and vanilla together in a medium bowl until combined.

5. Fold the wet ingredients into the dry. Pour the wet ingredients into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine.

6. Divide the batter among the prepared muffin wells, filling each one 3/4 of the way full. Divide the reserved crumbs among the muffin wells, and gently press them into the batter.

7. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 24 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

8. Dust the muffins with powdered sugar before serving.

Recipe notes: Keep the muffins in an airtight container at room temperature for up to five days. They can also be frozen for up to two months, and then thawed at room temperature.

(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)