Prep time: 15 mins | Cook time: 25 mins | Total: 40 mins | Yield: 12 muffins
These Snickerdoodle Muffins are my new favorite! A muffin form of my childhood favorite cookie. Tender, soft, and delightful with a simple cinnamon sugar topping. I enjoy serving these muffins as a dessert or for breakfast. I also always double the batch and keep them in the freezer.
Ingredients
Muffin:
1 large egg
⅔ c. granulated sugar
½ c. softened unsalted butter
1½ tsp vanilla extract
¼ c. sour cream
½ c. milk
1⅔ c. all-purpose flour
¼ tsp baking soda
1½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
Topping:
⅓ c. granulated sugar
2 tsp ground cinnamon
3 tbsp melted butter
HOW TO MAKE SNICKERDOODLE MUFFINS
Muffin:
Step 1: Prepare the oven. Preheat it to 375 degrees. Using non-stick cooking spray, generously grease a standard muffin pan and set aside.
Step 2: In a large mixing bowl, cream the butter and granulated sugar for about 2 minutes until smooth and blended. Add the egg along with the vanilla, milk, and sour cream. Mix well until combined.
Step 3: Add the flour to the butter mix along with baking powder, baking soda, cinnamon, and salt. Fold them in using a rubber spatula until just mixed.
Step 4: Into the prepared muffin pan, spoon the batter, filling each tin to approximately 2/3 its volume. In the middle of each batter-filled tin, insert a toothpick.
Step 5: Place in the preheated oven and bake for about 25 minutes or until the toothpicks inserted into the muffins comes out clean.
Step 6: Allow the muffins to cool for about 1 to 2 minutes in the muffin tin before inverting them onto a wire rack.
Topping:
Step 7: In a small container, melt the butter. In another container, combine the granulated sugar and cinnamon.
Step 8: Brush a thin layer of the melted butter over each slightly cooled muffin and generously sprinkle with the cinnamon-sugar mixture.
Step 9: Serve the muffins warm. Enjoy!
Tips:
Make sure to preheat the oven before mixing the wet and dry ingredients.
Store any leftovers in a ziplock bag and freeze them for up to 1 month. Before serving, thaw in the fridge or at room temperature. You can also warm the muffins in the microwave for a couple of minutes.
Nutrition Facts: Calories: 237 kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 157mg | Potassium: 93mg | Sugar: 17g | Vitamin A: 360 IU | Calcium: 49mg
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