Snickerdoodle Muffins Recipe

These Snickerdoodle Muffins are a delightful blend of the classic snickerdoodle cookie and a tender, buttery muffin. With a cinnamon-sugar topping, they are perfect for breakfast or a sweet snack.

Ingredients

For the Muffin:

• ½ cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• ½ cup milk
• ¼ cup sour cream
• 1⅔ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

For the Topping:

• 3 tablespoons melted butter
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

For the Muffin:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Generously grease a standard muffin pan with non-stick cooking spray and set aside.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar for about 2 minutes until the mixture is smooth and well combined.
3. Add Wet Ingredients: Add the egg, vanilla extract, milk, and sour cream to the butter mixture. Mix until the ingredients are evenly combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
5. Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix until just combined, being careful not to overmix.
6. Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about ⅔ full.
7. Bake: Insert a toothpick into the center of each batter-filled cup. Transfer the muffin pan to the preheated oven and bake for about 25 minutes, or until the toothpick comes out clean.
8. Cool: After baking, allow the muffins to cool in the pan for 1-2 minutes before transferring them to a wire cooling rack.

For the Topping:

1. Melt Butter: Melt the butter for the topping in a small container.
2. Mix Cinnamon and Sugar: In a separate container, mix together the granulated sugar and ground cinnamon.
3. Brush and Sprinkle: Once the muffins have cooled slightly, use a pastry brush to apply a thin layer of melted butter over each muffin. Generously sprinkle the cinnamon-sugar mixture over the buttered tops.

Tips:

• Preheat and Prep: Make sure your oven is preheated and the muffin pan is prepared before you start mixing the wet and dry ingredients, as the baking powder will start to activate immediately.
• Storing Leftovers: If you have any leftover muffins, allow them to cool completely before storing. Place them in a zip-lock bag and freeze for up to a month. When ready to eat, thaw at room temperature or warm them briefly in the microwave.

Enjoy these warm, flavorful Snickerdoodle Muffins

with a cup of coffee or tea, or share them with friends and family for a delicious treat that everyone will love! The combination of soft, moist muffin and the classic cinnamon-sugar flavor will make these a new favorite.