Snickerdoodle Muffins

Hi, friends! A very belated Happy New Year to you all! I’ve was enjoying the quieter days and getting back into the swing of things slowly. What a nice way to start the year, right?!

We had a really nice holiday season relaxing – how about you? Did you spend time with family or friends? Cooking and baking? Traveling somewhere fun? Hopefully you enjoyed your time wherever you were!

For the holidays, my older daughter got a few cook books, so we spent the New Year making delicious treats. I’ll start by sharing this one first – Snickerdoodle Muffins! It comes from the Big Fun Kids Baking Book.

Snickerdoodle anything just means it’s either rolled in or topped with a cinnamon/sugar mixture. It’s gets a little crunchy without ruining the softness of what you’re eating. It’s amazing! You have to try anything snickerdoodle flavored!

The muffins themselves are super light and fluffy and have a slight vanilla taste to them. Top with the crumble, they become festive and sweet with a dash of decadence. Truly a great muffin, in my opinion!

Bake some up this coming weekend and let me know what you think in the comments below. Happy baking!

Snickerdoodle Muffins

Servings: 12
Time: 1 hour, + cooling
Difficulty: easy
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Ingredients

2/3 cup sugar + 3/4 cup sugar
2 1/3 cups all-purpose flour
1 tablespoon + 1/2 teaspoon ground cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs
1 cup sour cream or greek yogurt
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Line a 12-muffin pan with paper or foil liners. Coat the liners with spray, and set aside.
Make the crumble: mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon in a small bowl with a whisk. Add 1/2 stick butter and mash with a spoon. Set the crumble aside.
Put the remaining stick of butter in a microwave-safe bowl and melt in the microwave. Set aside.
Mix the remaining 2 cups of flour and 1/2 teaspoon cinnamon, the baking powder, salt and baking soda in a large bowl. In a medium bowl, whisk the eggs, remaining 3/4 cup sugar, the melted butter, sour cream or yogurt and vanilla. Add the egg mixture to the flour mixture and stir with a rubber spatula to combine. Stir 1/2 cup of the crumble mixture into the batter.
Spoon the batter evenly into the muffin cups, filling them about 2/3 of the way. Top with the remaining crumble.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 25-28 minutes. Remove the pan and let muffins cook in the pan for 5 minutes before cooling on a rack. Enjoy!