Description
These Snickerdoodle Muffins are the perfect balance of soft, fluffy, and cinnamon-sugar sweetness. Inspired by the classic snickerdoodle cookie, these muffins are light and airy with a warm cinnamon flavor that’s irresistible. They make a delicious breakfast or snack, and they’re sure to become a favorite in your baking rotation.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
- 1/4 cup cinnamon-sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, mix together the sour cream and milk. Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the tops of the muffins with cinnamon-sugar.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- If you prefer an even sweeter topping, you can sprinkle the muffins with extra cinnamon-sugar right after baking while they’re still warm.
- For a fun twist, you can add white chocolate chips or chopped nuts to the batter.
- These muffins can be stored in an airtight container for up to 3 days, or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg