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Snickerdoodle Muffins Recipe

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These Snickerdoodle Muffins are fluffy, buttery, and packed with cinnamon-sugar goodness. They have a tender crumb with a crunchy cinnamon topping, making them the perfect treat for cinnamon lovers!

Ingredients

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For the Muffins:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or Greek yogurt)
  • ¼ cup milk

For the Cinnamon-Sugar Topping:

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or grease with butter.

Step 2: Make the Muffin Batter

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs and vanilla extract, mixing until well combined.
  4. Stir in sour cream and milk until smooth.
  5. Gradually fold in the dry ingredients, mixing until just combined (don’t overmix).

Step 3: Bake the Muffins

  1. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 4: Add the Cinnamon-Sugar Topping

  1. In a small bowl, mix sugar and cinnamon.
  2. Brush the tops of the muffins with melted butter, then dip or sprinkle with the cinnamon-sugar mixture.

Notes

  • For extra flavor, add ½ teaspoon nutmeg to the batter.
  • Store in an airtight container for up to 4 days, or freeze for up to 2 months.
  • Serve warm with butter for the ultimate treat!

Find it online: https://ukfinda.com/snickerdoodle-muffins-recipe/