Snickerdoodle Crumb Muffins Recipe

It's hard to dislike a snickerdoodle cookie's cinnamon, sugar, and soft dough. Cookies are great, but variety is fun. So why not muffinize snickerdoodles? This simple, satisfying recipe by Jessica Morone makes warm, homemade muffins in under 45 minutes.

– 2 cups all-purpose flour – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon ground cinnamon – ½ teaspoon salt – ½ cup (1 stick) unsalted butter, softened – ¼ cup granulated sugar – ½ cup pure maple syrup – 2 large egg – ½ cup whole milk – ¼ cup sour cream – 2 teaspoons vanilla extract – ⅓ cup packed brown sugar – 2 tablespoons granulated sugar – 1 teaspoon ground cinnamon – ¼ cup (½ stick) unsalted butter, melted – 1 cup all-purpose flour



Heat oven to 375 F. Use nonstick baking spray or muffin cups to line a 12-cup muffin tin. 

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Mix the flour, baking powder, baking soda, cinnamon, and salt in a large bowl to make the muffin batter. Set aside. 

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Cream the softened butter and granulated sugar in a separate, sizable bowl until the mixture is smooth and fluffy. 

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Add the eggs, sour cream, milk, maple syrup, and vanilla extract to the butter mixture and beat until smooth. 

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In the bowl containing the wet ingredients, add the flour mixture and beat just until combined. 

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Make the crumb topping: Whisk brown sugar, granulated sugar, cinnamon, and melted butter in a medium bowl until smooth. 

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To make large crumbs, add flour and mix with a fork.Spoon crumble over muffin batter. 

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Bake muffins until a toothpick inserted in the center comes out clean, 18–20 minutes. Let muffins cool in pan for a few minutes before transferring to wire rack. 

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