Description
These Delicious Snickerdoodle Muffins combine the classic cinnamon-sugar flavor of snickerdoodle cookies with a moist, fluffy muffin texture. Featuring a perfect balance of sweet and spiced cinnamon, these muffins are ideal for breakfast or a comforting snack. Topped with a crunchy cinnamon-sugar coating, they’re simple to make and guaranteed to delight anyone with a sweet tooth.
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 ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prepare for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In another large bowl, whisk melted unsalted butter (slightly cooled), granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined; some lumps are fine to avoid overmixing and dense muffins.
- Fill Muffin Cups: Using an ice cream scoop, distribute the thick batter evenly into the prepared muffin cups, filling nearly full to allow room for rise and dome shape.
- Prepare Topping: Mix the remaining granulated sugar with cinnamon in a small bowl. Sprinkle generously over each muffin cup before baking.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.
- Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving. Enjoy your Snickerdoodle Muffins!
Notes
- Make sure the melted butter is slightly cooled before mixing with eggs to prevent curdling.
- Do not overmix the batter to keep your muffins tender and fluffy.
- You can store leftover muffins in an airtight container at room temperature for up to 3 days.
- Reheat muffins briefly in the microwave or oven for a warm treat.
- If desired, substitute milk with a non-dairy alternative for a dairy-free option.
