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Snickerdoodle Crumb Muffins

Snickerdoodle Crumb Muffins


Scale

Ingredients

Crumb Topping

Cinnamon Sugar Ribbon

Muffins

  • 1 1/2 cups flour
  • 1/4 cup C&H Golden Brown Sugar
  • 3/4 cup C&H Granulated Sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, cinnamon, and salt in a small bowl; add melted butter and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. For the ribbon, whisk together sugars and cinnamon in a small bowl. Set aside until ready to use.
  3. For the muffins, whisk together flour, sugars, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
  4. Fill each baking cup with one scoop of batter. Top with 1 teaspoon of cinnamon sugar mixture, then top with remaining batter and sprinkle evenly with crumb topping.
  5. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

Keywords: Snickerdoodle, Crumb Muffins, Muffins, Breakfast

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