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Snickerdoodle Crumb Muffins

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

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

  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.