Snickerdoodle Crumb Muffins

ch sugar

This recipe from blogger Tutti Dolci is the perfect bite-sized snack.

Prep Time
Cook Time
ch sugar
ch sugar
Meet the Chef: Laura Kasavan

Tutti Dolci is a baking and desserts blog all about inspiring deliciousness. From easy weeknight baking to showstopper occasion recipes and modern twists on classic desserts, Laura's goal is to inspire her audience to bake from scratch and equip them to master baking at home.

12 muffins
  • 1/4 cup C&H® Light Brown Sugar
  • 1/4 cup C&H® Granulated Sugar
  • 2/3 cup flour
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1/4 cup unsalted butter, melted
Cinnamon Sugar Ribbon
  • 3 Tbsp C&H® Light Brown Sugar
  • 3 Tbsp C&H® Granulated Sugar
  • 1/2 tsp cinnamon
  • 1 1/2 cups flour
  • 1/4 cup C&H® Light Brown Sugar
  • 1 cup C&H® Granulated Sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 2 tsp vanilla extract

Step 1

Preheat oven to 425° F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. 

Step 2

For crumb topping, combine sugars, flours, cinnamon and salt in a small bowl; add melted butter and toss mixture with a fork until crumbly. 

Step 3

Chill topping in the freezer until needed. 

Step 4

For the ribbon, whisk together sugars and cinnamon in a small bowl. Set aside until ready to use. 

Step 5

For the muffins, whisk together flour, sugars, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. 

Step 6

Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated. 

Step 7

Fill each baking cup with a scoop of batter. Top with 1 teaspoon of cinnamon sugar mixture, then top with remaining batter and sprinkle evenly with crumb topping. 

Step 8

Place muffin pan in the over and bake for 5 minutes at 425 F. Reduce temperature to 350 F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached.

Step 9

Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool. 

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.