Adri's Post
I made these one Sunday morning. I want to make them
every Sunday morning. They were originally Blueberry Crumble Muffins, but we didn't have any blueberries. I didn't let that stop me from making my mess in the kitchen. Ha! The cinnamon-sugary topping reminded me of snicker doodles, so now they are Snicker Doodle Muffins. Here's the recipe:
Ingredients:
.
Muffins
- Cooking spray(or muffin tin paper liners)
- 2 c. flour
- 2 tsp. baking powder1/2 tsp. salt
- 1/2 c. (1 stick) unsalted butter
- 1 c. sugar
- 2 eggs
- 1 tsp. vanilla (+ more, if me)
- 1/2 c. milk
- (opt.) 2 1/2 c. fresh or frozen blueberries
Crumb Topping
- 6 TBS(3/4 stick) butter
- 1 1/2 c. flour
- 1/4 c. sugar
- 1/4 c. brown sugar
- 3/4 tsp cinnamon
- pinch of salt
Directions:
Preheat the oven to 375 degrees. Line a muffin tin with paper liners or spray with cooking spray. In a mixing bowl, whisk together flour, baking powder and salt. In an electric mixer with the paddle attachment and set on medium speed, beat the butter and sugar for about 4-5 minuets, or until fluffy. Add eggs one at a time, beating until smooth after each addition. Then, add the vanilla.
Add the milk, alternating it with the dry ingredients, in 2-3 additions. If desired, fold in berries using a rubber spatula.
To make topping, in the electric mixer with the paddle attachment, combine butter, flour, sugar, brown sugar, cinnamon, and salt and mix until crumbly. (It's more powdery than you think. TRUST ME.)
Spoon batter into prepared muffin tin. Top each with a BIG tablespoon of topping. (It seems like alot, but you need to spoon it all out. Once it bakes, it will be perfect-o). Bake about 30 minuets, or until golden brown. MAKE A MESS EATING THEM after they take absolutely FOREVER to cool. Hee-hee!
