i make it a point to try and always have fresh muffins in the house. they fill the hunger void in so many ways, from car snacks for our weekly mountain road trips, to quick add ins for the kids school lunches, and even on the go breakfasts for mr. handsome because he hates mornings and refuses to get out of bed in time to eat anything. plus, home baked goods, just make the house smell heavenly.
this weeks muffin is a mash up of my favourite cookie THE SNICKERDOODLE and a coffee cake. you know this is already go to be a good idea.
cinnamon and sugar is such a simple combination, but yet it makes me weak in the knees and crumble every single time.
Snickerdoodle Crumb Muffinsingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sugar
1/2 butter, melted
1/2 cup sour cream
1/2 cup plain yogurt
1 teaspoon vanilla
2/3 cup sugar
1/3 cup flour
1 tablespoon cinnamon
1/4 cup butter, softened
preheat oven to 350F. spray 12 cup muffin tin with non-stick spray and set aside.
to make batter, combine all of the dry ingredients in a large bowl and whisk to incorporate. in a small bowl combine all of the wet ingredients and mix well. fold the wet ingredients into the dry and mix until batter just comes together.
to make crumble combine the sugar, flour, cinnamon and butter and using fingers mix until it resembles small peas. pour half of the crumble into the batter and mix well. divide among prepared muffin tin and top with remaining crumble.
bake 25-28 minutes or until toothpick inserted comes out clean.