Snickerdoodle Muffins

Batter (dry):

• 2 cups flour (125g per cup)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp baking soda

Batter (wet):

• 3 eggs
• 3/4 cup sugar
• 1 stick melted butter
• 1 cup sour cream
• 1 tsp vanilla

Cinnamon crumble:

• 2/3 cup sugar
• 1/3 cup flour
• 1 Tbsp cinnamon
• 1/2 stick softened butter (not melted)

Preheat oven to 350. Prepare the cinnamon crumble; do not make this too wet. Separately blend the dry batter ingredients. Separately whisk the wet batter ingredients, then fold into the dry blended ingredients. Add 1/2 cup of the cinnamon crumble to the mixture, then divide into muffin cups. Add the remaining cinnamon crumble as a topping. Bake for 24 to 28 minutes.