Snickerdoodle Muffins with Streusel Crumble

• Vegetarian

• Refrigerated

  • 3 Golden large eggs

• Baking & Spices

  • 1 tsp Baker's corner baking powder
  • 1/4 tsp Baker's corner baking soda
  • 1/4 tsp Salt
  • 1/3 cup Simplynature organic brown sugar
  • 1 1/8 cup Simplynature organic cane sugar
  • 2 1/3 cups Simplynature organic flour
  • 1 tbsp Stonemill essentials cinnamon
  • 1/2 tsp Stonemill essentials ground cinnamon
  • 1 tsp Stonemill essentials vanilla extract

• Nuts & Seeds

  • 2/3 cup Southern grove chopped pecans

• Dairy

  • 1 stick Countryside creamery butter
  • 5 tbsp Countryside creamery butter
  • 1 cup Friendly farms sour cream

Found on littlefamilyadventure.com

Description

Ingredients

• 2 cups SimplyNature Organic All-Purpose Flour
• 1 teaspoon Baker’s Corner baking powder
• 1/2 teaspoon Stonemill Essentials ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon Baker’s Corner baking soda
• 3 Golden Large Eggs
• 3/4 cup SimplyNature Organic Cane Sugar
• 1 stick Countryside Creamery butter, melted
• 1 cup Friendly Farms sour cream
• 1 teaspoon Stonemill Essentials vanilla extract
• 1/3 cup SimplyNature Organic cane sugar
• 1/3 cup SimplyNature Organic brown sugar
• 1/3 cup SimplyNature Organic all purpose flour
• 2/3 cup Southern Grove chopped pecans
• 1 Tablespoon Stonemill Essentials cinnamon
• 5 Tablespoons Countryside Creamery butter, cold

Directions

• Preheat oven to 350 degrees F.
• Line muffin pan with paper cups or use a silicone muffin pan.
• Combine sugars, flour, pecans, and cinnamon in a medium mixing bowl.
• Cut the butter into slices and mash into the streusel crumble mixture with a fork or pastry cutter.
• Set aside.
• In a large mixing bowl, combine flour, baking powder, cinnamon, salt, and baking soda.
• In a small mixing bowl, whisk eggs together with sugar, melted butter, sour cream, and vanilla extract.
• Add the wet ingredients into the dry ingredients and add 1/2 cup of the streusel crumble.
• Gently fold ingredients to combine.
• Spoon batter into prepared muffin tins, filling 2/3 full.
• Top with remaining streusel crumb mixture.
• Bake for 25-28 minutes or until toothpick comes out clean when inserted.