Snickerdoodle Muffins
Tender jumbo muffins with cinnamon chips and a crunchy streusel topping, made with eggs, milk, and butter.
Ingredients
Muffin Batter
- 2 cups all-purpose flour 260 grams
- 1/2 cup granulated sugar 100 grams
- 1 tablespoon aluminum free baking powder 14 grams
- 1/2 teaspoon salt 2 grams
- 1 large egg
- 3/4 cup 2% milk 6 ounces
- 1/3 cup canola oil 2.7 ounces
- 3/4 cup cinnamon chips
Streusel Topping
- 1/4 cup all-purpose flour 33 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 teaspoon cinnamon
- 2 tablespoons salted butter room temperature, 28 grams
Instructions
Muffin Batter
Preheat Oven and Prep Muffin Cups:
Heat the oven to 375°F (190°C). Prepare 6 jumbo muffin cups by lining them with paper liners or coating with cooking spray.Mix Dry and Wet Ingredients:
In a large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, and salt by whisking. In a separate small bowl, whisk together the egg, milk, and oil. Add the dry mixture to the wet mixture, stirring until just incorporated; avoid overmixing.Fold in Cinnamon Chips and Fill Cups:
Gently incorporate the cinnamon chips. Portion the batter evenly among the 6 muffin cups, filling each roughly 3/4 full.
Streusel Topping
Make Streusel Topping:
To make the topping: In a bowl, whisk together 1/4 cup flour, 1/4 cup sugar, and cinnamon. Cut in the softened butter until the mixture forms coarse crumbs. Distribute the streusel evenly over the muffin batter.Bake Muffins:
Bake for 25 minutes, until the muffin tops spring back when lightly pressed.Cool Muffins in Pan and on Rack:
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool fully.