Description
Warm and fluffy Snickerdoodle Muffins with a crunchy cinnamon-sugar topping, bringing the iconic cookie flavors into a delightful muffin treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy removal.
- Combine the flour, baking powder, salt, and cinnamon in a medium bowl. Gently whisk to blend.
- Cream together the softened butter and 1 cup sugar in a large mixing bowl using a mixer until the mixture is light and fluffy—about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until just combined. Avoid overmixing.
- Combine the 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl to create the topping mixture.
- Fill each muffin cup with batter, about 2/3 full, and sprinkle the cinnamon-sugar mixture on top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving, but serve warm for the best experience.
Notes
Make-Ahead Tips: Prepare the batter the night before and store it in the fridge overnight, allowing it to come to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, snickerdoodle, breakfast, baking, easy recipe