Snickerdoodle Streusel
 
Makes 1¼ cups
Ingredients
  • ½ cup (63 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • 1¼ teaspoons (2.5 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cut into ½-inch cubes
Instructions
  1. In a large bowl, stir together flour, sugar, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until butter is pea-size or smaller. Pinch and rub pieces of butter into dry ingredients with fingertips until mixture comes together and resembles wet sand. Freeze for 20 minutes or until ready to use.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pumpkin-snickerdoodle-muffins/