Description
These Delicious Snickerdoodle Muffins combine the classic cinnamon-sugar flavors of snickerdoodle cookies with the soft, fluffy texture of a muffin. Perfect for breakfast or a sweet snack, they are topped with a crunchy cinnamon-sugar coating that enhances their warm, comforting taste.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk
Topping
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) to ensure even baking and rising of the muffins. Line each cup of a muffin tin with paper liners for easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt thoroughly to evenly distribute the leavening agents and spices. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the melted unsalted butter (slightly cooled), granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth and homogenous, taking care to prevent lumps by ensuring butter is not hot.
- Fold Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing; a few lumps in the batter are okay to keep the muffins tender.
- Fill Muffin Cups: Use an ice cream scoop to evenly distribute the batter into the prepared muffin cups, filling them nearly full to allow for proper rising and dome-shaped tops.
- Add Cinnamon-Sugar Topping: Mix the remaining granulated sugar with cinnamon in a small bowl and generously sprinkle this mixture over each muffin to create a crunchy, flavorful topping.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs, but no wet batter.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, which helps retain moisture and makes removal easier. Serve and enjoy!
Notes
- Do not overmix the batter to ensure light and fluffy muffins.
- Allow melted butter to cool slightly before mixing to avoid cooking the eggs.
- Using paper liners prevents sticking and makes cleanup easier.
- For extra flavor, you can add a teaspoon of cream of tartar to mimic authentic snickerdoodle taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
