snickerdoodle crumb muffins
Snickerdoodle crumb muffins make the best ever breakfast! Imagine the duo of classic snickerdoodle cookies paired with buttery crumb muffins, and it’s easy to see why these soft and tender muffins are a new favorite!
As always, I turn to my favorite C&H Golden Brown Sugar to make these muffins shine! Showcasing the rich flavors of brown sugar and cinnamon, these muffins are scrumptious down to the last crumb.
How to make the best snickerdoodle muffins
The secret to these delicious muffins is plenty of brown sugar and cinnamon! Line a standard 12-cup muffin pan with muffin liners and spray the liners lightly with nonstick spray. Use a medium sized cookie scoop to add one scoop of batter to each baking cup. Top with about 1 teaspoon of cinnamon-sugar mixture, then add another scoop of batter.
Sprinkle crumb topping evenly over the batter, then place your muffin pan in the oven and bake for 5 minutes at 425°F. This initial burst of heat helps give the muffins a nice lift. After 5 minutes of baking, reduce oven temperature to 350°F and bake another 10 to 12 minutes, until set and a tester comes out clean or with a few crumbs attached.
Simple and delicious, you’ll love these snickerdoodle muffins for breakfast on the go or the perfect afternoon treat!
Snickerdoodle crumb muffins make the best ever breakfast! You’ll love the classic snickerdoodle flavors paired with buttery crumb muffins!
- 1/4 cup C&H Golden Brown Sugar
- 1/4 cup C&H Granulated Sugar
- 2/3 cup flour
- 1/2 tsp cinnamon
- pinch of salt
- 1/4 cup unsalted butter, melted
Cinnamon Sugar Ribbon
- 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
- 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.
- For the ribbon, whisk together sugars and cinnamon in a small bowl. Set aside until ready to use.
- 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.
- 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.
- 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
Disclosure: This post is sponsored by C&H Sugar. All opinions expressed are my own.