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Snickerdoodle Muffins

By: Cristen     www.foodandswine.com
Author: Cristen


For the Snickerdoodle Streusel

  • 2/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/2 tsp ground cinnamon
  • 5 TBSP cold butter cut into 1/4” pieces

For the Cinnamon spiced Muffins

  • 2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 C light brown sugar
  • 1 TBSP baking powder
  • 3/4 tsp ground cinnamon  I use King Arthur Flour Vietnamese Cinnamon, use any type you'd like.
  • 1/4 tsp salt
  • 1/2 C (1 sticbutter melted and cooled a bit
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract


  • Center a rack in the oven and preheat oven to 375 degrees Butter or spray the 12 molds in a regular-size muffin pan or line with paper cups. Place the muffin pan on a baking sheet.
  • To make the streusel, put the flour, brown sugar, and cinnamon in a small bowl and whisk to combine. Add the bits of cold butter and toss, pinching the mixture between your fingers, until you have pea-sized crumbs. Set aside in the refrigerator.
  • To make muffins: mix together flour, sugar, brown sugar, baking powder, cinnamon and salt.  Whisk well.  In a separate bowl combine melted/cooled butter, eggs, milk and vanilla, beat well.  Slowly add wet ingredients to dry ingredients.  Whisk gently or fold only until combined.  Don’t overmix.
  • Divide the batter evenly among the muffin cups. Sprinkle streusel over each muffin, gently pressing to secure streusel to batter.
  • Bake for about 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a wire rack and cool for 5 minutes before carefully removing each muffin. Serve warm or at room temperature.  Muffins can be stored, in an airtight container, at room temperature for a couple of days.  Serve warm with butter and cinnamon sugar or peach jam.