Snickerdoodle Crumb Muffins Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 muffins
Ingredients
  • 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 eggs
  • 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
Directions
  1. Preheat oven to 375 F.
  2. Grease a 12-cup muffin tin with nonstick baking spray, or line with muffin cups.
  3. Make the muffin batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
  4. In a separate large bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
  5. Beat maple syrup, eggs, milk, sour cream, and vanilla extract into the butter mixture until smooth.
  6. Add flour mixture to the bowl of wet ingredients and beat until just combined.
  7. Spoon batter into the prepared muffin tin, and set aside.
  8. Make the crumb topping: In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and melted butter until smooth.
  9. Add flour and use a fork to mix the ingredients together until large crumbs form. (Do not overmix).
  10. Spoon the crumble over the batter in the muffin tin.
  11. Bake muffins for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  12. Let muffins cool in the pan for a few minutes before transferring to a wire rack.
  13. Serve.