Description
These soft and moist Snickerdoodle Muffins combine the buttery texture of a muffin with the classic cinnamon-sugar topping of Snickerdoodle cookies. They’re perfect for breakfast, a sweet snack, or dessert, offering a deliciously warm and spiced flavor.
Ingredients
Scale
For the Muffins:
- ½ cup softened unsalted butter
- ⅔ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup milk
- ¼ cup sour cream
- 1⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the Topping:
- 3 tablespoons melted butter
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a standard muffin pan with non-stick cooking spray.
- In a large bowl, cream the butter and sugar until smooth. Add the egg, vanilla extract, milk, and sour cream, and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the muffin tin, filling each cup about ⅔ full.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 1-2 minutes before transferring to a wire rack.
- Melt the butter for the topping, then mix the sugar and cinnamon together. Brush each muffin with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
- Serve warm and enjoy!
Notes
- Be careful not to overmix the batter, as it can make the muffins dense.
- For a more indulgent twist, add extra cinnamon-sugar topping or drizzle with a glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: Snickerdoodle Muffins Recipe