Snickerdoodle Muffins

There’s something incredibly comforting about the warm, sweet aroma of freshly baked goods wafting through your kitchen. If you’re a fan of the classic snickerdoodle cookie, then you’re in for a treat with these Snickerdoodle Muffins! They’re soft, fluffy, and packed with that signature cinnamon-sugar flavor that makes snickerdoodles a beloved favorite. These muffins are perfect for breakfast, a snack, or even dessert, bringing joy to any occasion. Let’s dive into the details of how to make these delightful treats!

Reasons to Love Snickerdoodle Muffins

• Comforting Flavor: The combination of cinnamon and sugar creates a warm, inviting taste that is hard to resist.
• Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques, making it perfect for bakers of all levels.
• Versatile Treat: Enjoy them for breakfast, as an afternoon snack, or even as a dessert with a scoop of ice cream.
• Freezer Friendly: These muffins freeze beautifully, so you can enjoy them anytime without the hassle of baking from scratch.

Ingredient Notes

• Unsalted Butter: Softened butter gives the muffins a rich flavor and tender crumb.
• Granulated Sugar: For sweetness and a delightful texture.
• Large Egg: Acts as a binder, helping the muffins rise and hold their shape.
• Vanilla Extract: Adds a warm, sweet flavor that complements the cinnamon.
• Milk: Contributes moisture and helps create a tender muffin.
• Plain Greek Yogurt or Sour Cream: Enhances the muffin’s texture, making it moist and fluffy.
• All-Purpose Flour: The base of the muffins; it provides structure.
• Baking Powder: The leavening agent that helps the muffins rise.
• Baking Soda: Works with the acidic yogurt to create a light and fluffy texture.
• Ground Cinnamon: The star of this recipe, adding that classic snickerdoodle flavor.
• Salt: Balances the sweetness and enhances the flavors.
• Melted Butter, Granulated Sugar, and Ground Cinnamon (for topping): Combine for the irresistible snickerdoodle topping that creates a sweet, crunchy finish.

Cook’s Kit

• Mixing Bowls: For combining dry and wet ingredients.
• Whisk: To blend the ingredients smoothly.
• Muffin Tin: A standard 12-cup muffin tin is essential for baking the muffins.
• Paper Liners: Optional, but they make cleanup a breeze and help with easy removal.
• Cooling Rack: To cool the muffins after baking, ensuring they don’t get soggy.

Cook Snickerdoodle Muffins Like This

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with cooking spray.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 2/3 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 3: Add Egg and Vanilla

Add in 1 large egg and 1 1/2 teaspoons of vanilla extract. Mix until fully combined.

Step 4: Incorporate Wet Ingredients

Stir in 1/2 cup of milk and 1/4 cup of plain Greek yogurt (or sour cream) until smooth.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together 1 2/3 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.

Step 6: Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!

Step 7: Prepare the Cinnamon-Sugar Topping

In a small bowl, mix together 3 tablespoons of melted butter, 1/3 cup of granulated sugar, and 2 teaspoons of ground cinnamon.

Step 8: Fill Muffin Cups

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Then, drizzle the cinnamon-sugar mixture over the top of each muffin.

Step 9: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool and Enjoy

Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy your delicious Snickerdoodle Muffins warm or at room temperature!

Fresh Takes Through the Year

• Fall Delight: Add pumpkin puree and a touch of nutmeg for a seasonal twist.
• Chocolate Chip Version: Fold in semi-sweet or dark chocolate chips for a chocolatey variation.
• Maple Glaze: Drizzle a simple maple glaze over the cooled muffins for a sweet finish.
• Fruit Addition: Toss in some chopped apples or pears for a fruity burst.

Notes on Ingredients

• Ensure your butter is softened to room temperature for easy mixing.
• If you don’t have Greek yogurt, sour cream works just as well and adds a lovely tang.
• Feel free to use whole wheat flour for a slightly healthier option, but the texture may change slightly.

Make Ahead Like a Pro

If you want to prepare your Snickerdoodle Muffins ahead of time, here are a few tips:

• Prepare the Batter: You can mix the batter the night before and store it in the refrigerator. Just give it a gentle stir before filling the muffin cups.
• Freeze for Later: Bake a batch and let them cool completely, then freeze in an airtight container. Reheat in the microwave or oven when you’re ready to enjoy them!
• Store Properly: Keep any leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, the muffins may be denser, so you might want to add a bit more liquid to the batter.

How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. They should also spring back when lightly pressed.

Can I skip the cinnamon-sugar topping?

While the topping adds a delightful crunch and flavor, you can skip it if you prefer a less sweet muffin or want to try a different topping.

What’s the best way to store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them in an airtight container.

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Save & Share

If you love these Snickerdoodle Muffins as much as I do, be sure to save this recipe and share it with friends and family! Baking is always better when shared, and trust me, everyone will want to try these delightful treats.

There’s nothing quite like the soft, tender crumb of a freshly baked Snickerdoodle Muffin, perfectly complemented by the sweet and spicy topping. Whether you’re making them for a special occasion or just because, these muffins are sure to bring a smile to your face and warmth to your heart. Enjoy every bite!