Snickerdoodle Muffins
Make these snickerdoodle muffins that are so delicious that you will almost inhale the nostalgia - cinnamon, buttery goodness in every bite.
Servings: 18
Equipment
- Danish Dough Whisk Optional
Ingredients
For the Muffins
- 2 Cups all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon cream of tartar
- 1 Teaspoon cinnamon ground
- ¼ Teaspoon salt
- ½ Cup butter at room temperature
- ¾ Cup granulated sugar
- 2 eggs
- 2 Teaspoons vanilla extract
- ½ Cup sour cream
- ½ Cup milk
For the Topping: Option #1 Granulated Sugar Sprinkle
- ⅓ Cup granulated sugar
- 2 Teaspoons cinnamon ground
For the Topping: Option #2 Sugar Cinnamon Crumble
- ⅓ Cup granulated sugar
- 2 Tablespoons butter softened
- 2 Teaspoons cinnamon ground
Instructions
- Preheat the oven to 350°F.
- Line a muffin pan with cupcake liners. Set aside.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- In another mixing bowl cream the butter and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time, mixing well between each.
- Add the vanilla extract and sour cream. Mix until combined.
- Add the flour alternating with the milk. Mix until all ingredients are combined. Don’t over-mix. I like to use the Danish dough whisk but you can also use a hand mixer or mixing spoon.
- Use a cookie scoop, to scoop up the muffin mixture and fill all the cupcake liners to ¾ full.
- Choose the topping. Simply mix the ingredients of the chosen topping into a small bowl.
- Sprinkle the topping on top of the muffin batter.
- Bake in the preheated oven for 17 to 19 minutes. The muffins are baked when a toothpick inserted in the middle will come out clean.
- Cool in the pan for 2 or 3 minutes.
- Transfer to a cooling rack and cool completely before serving.
Notes
Don’t over-mix: Mix the batter just until combined to keep the muffins tender and avoid a dense texture.
Even scooping: Use a cookie scoop to evenly portion the batter into the muffin liners for uniform baking.
Check doneness: Start checking the muffins a couple of minutes before the suggested baking time. They’re done when a toothpick inserted in the center comes out clean.
Cool properly: Allow the muffins to cool in the pan for a few minutes before transferring to a cooling rack to prevent them from becoming soggy.
Even scooping: Use a cookie scoop to evenly portion the batter into the muffin liners for uniform baking.
Check doneness: Start checking the muffins a couple of minutes before the suggested baking time. They’re done when a toothpick inserted in the center comes out clean.
Cool properly: Allow the muffins to cool in the pan for a few minutes before transferring to a cooling rack to prevent them from becoming soggy.
Nutrition
Calories: 143kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 138mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg
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