Description
Snickerdoodle crumb muffins make the best ever breakfast! You’ll love the classic snickerdoodle flavors paired with buttery crumb muffins!
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
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
- 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.
- Make ribbon: Whisk together sugars and cinnamon in a small bowl. Set aside until ready to use.
- 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.
- 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.
- 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.