Snickerdoodle Muffins
These Snickerdoodle Muffins are soft, fluffy, and packed with warm cinnamon-sugar flavor—perfect for breakfast, snacks, or dessert!
Servings: 12 servings
Ingredients
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup plain Greek yogurt or sour cream
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Cinnamon-Sugar Topping:
- 3 tablespoons butter melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 2/3 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Add in 1 large egg and 1 1/2 teaspoons of vanilla extract. Mix until fully combined.
- Stir in 1/2 cup of milk and 1/4 cup of plain Greek yogurt (or sour cream) until smooth.
- 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.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- In a small bowl, mix together 3 tablespoons of melted butter, 1/3 cup of granulated sugar, and 2 teaspoons of ground cinnamon to prepare the cinnamon-sugar topping.
- 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.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature!
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
- Paper liners
- Cooling Rack
Notes
- Ensure your butter is softened to room temperature for easy mixing.
- You can substitute sour cream for Greek yogurt for a lovely tang.
- Muffins freeze well; reheat in microwave or oven for a quick treat.
- Try adding pumpkin puree and nutmeg for a fall twist or chocolate chips for variation.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.