Here’s a delicious and easy Snickerdoodle Muffins recipe that combines the cinnamon-sugar magic of snickerdoodle cookies with the fluffiness of muffins:
🍥 Snickerdoodle Muffins Recipe
Ingredients
For the Muffins:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup granulated sugar
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1/4 cup brown sugar (light or dark)
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2 large eggs
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1/2 cup sour cream
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1/4 cup milk
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1 1/2 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 tsp ground cinnamon
For the Cinnamon-Sugar Topping:
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1/4 cup granulated sugar
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1 tsp ground cinnamon
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2 tbsp melted butter (for brushing)
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
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Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
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Add the wet ingredients: Beat in the eggs, one at a time, followed by the sour cream, milk, and vanilla extract. Mix until smooth.
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Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
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Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined (don’t overmix).
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Fill muffin cups: Divide the batter evenly among the muffin cups (about 3/4 full).
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Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
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Topping: While muffins are still warm, brush the tops with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
📝 Tips
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For extra cinnamon flavor, you can swirl a bit of cinnamon-sugar into the batter before baking.
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Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.