Snickerdoodle Crumb Muffins

Snickerdoodle crumb muffins make the best ever breakfast! Imagine the duo of classic snickerdoodle cookies paired with buttery crumb-topped muffins, and it’s easy to see why these soft and tender homemade muffins are a new favorite!

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Showcasing the rich flavors of brown sugar and cinnamon, these muffins are scrumptious down to the last crumb. The stir together muffins come together quickly thanks to melted butter (no mixer required!), and the texture is moist and buttery thanks to buttermilk and rich Greek yogurt.

Simple and delicious, you’ll love these snickerdoodle muffins for breakfast on the go or the perfect afternoon treat!

More snickerdoodle-inspired recipes: snickerdoodle bar cookies and easy snickerdoodle bundt cake!

Tips for Perfect 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.

More delicious muffin recipes:

• Sour Cream Coffee Cake Muffins
• Bakery Style Blueberry Muffins
• Banana Bread Muffins

Did you try these Snickerdoodle Crumb Muffins? Let me know by leaving a comment and rating below!

Snickerdoodle Crumb Muffins

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• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 17 minutes
• Total Time: 42 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Snickerdoodle crumb muffins make the best ever breakfast! You’ll love the classic snickerdoodle flavors paired with buttery crumb muffins!

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Ingredients

Crumb Topping

• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/2 tsp cinnamon
• pinch of salt
• 1/4 cup unsalted butter, melted

Cinnamon Sugar Ribbon

• 3 Tbsp light brown sugar
• 3 Tbsp granulated sugar
• 1/2 tsp cinnamon

Muffins

• 1 1/2 cups all-purpose flour
• 1/4 cup light brown sugar
• 3/4 cup 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

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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.
2. Make 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.
3. Make ribbon: Whisk together sugars and cinnamon in a small bowl. Set aside until ready to use.
4. Make 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.
5. 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.
6. Bake muffins: 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.

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