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Snickerdoodle Muffins Recipe

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★★★★★

4.7 from 63 reviews

Delight in the warm, classic flavors of these Snickerdoodle Muffins, featuring a tender crumb infused with cinnamon and topped with a buttery cinnamon sugar crust. Perfect for breakfast, snack time, or a sweet treat any time of day, these muffins combine the nostalgic taste of snickerdoodle cookies with the convenience of a moist muffin.

Ingredients

Scale

For the Muffins:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek yogurt or sour cream

For the Cinnamon Sugar Topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or lightly grease the cups with cooking spray. Set aside.
  2. Prepare the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
  3. Mix the Wet Ingredients: In a separate mixing bowl, beat together the melted and cooled unsalted butter and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine evenly.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the plain Greek yogurt or sour cream. Mix just until combined, taking care not to overmix to preserve a tender muffin texture.
  5. Fill the Muffin Cups: Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  6. Prepare the Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon designated for the topping.
  7. Top the Muffins: Brush the tops of the filled muffins with melted unsalted butter. Evenly sprinkle the cinnamon sugar mixture over each muffin top to create a flavorful crust.
  8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature and enjoy the comforting taste of these homemade Snickerdoodle Muffins.

Notes

  • For extra tenderness, ensure not to overmix the batter once the wet and dry ingredients are combined.
  • If you prefer a dairy-free option, substitute Greek yogurt or sour cream with a plant-based yogurt alternative.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • To freeze, wrap muffins individually and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
  • Using room temperature eggs and melted butter helps achieve a smoother batter for a tender crumb.

Keywords: snickerdoodle muffins, cinnamon sugar muffins, breakfast muffins, easy muffin recipe, homemade muffins, cinnamon muffins

Find it online: https://cheframi.com/snickerdoodle-muffins-recipe/