Snickerdoodle Muffins Recipe
Get ready to enjoy the warm, comforting flavors of snickerdoodle cookies in muffin form! These Snickerdoodle Muffins are soft, fluffy, and topped with a delightful cinnamon-sugar crust. Perfect for breakfast, a sweet afternoon snack, or dessert.
Ingredients:
For the Muffins:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
For the Cinnamon Sugar Topping:
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. Prepare Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Ingredients:
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined—avoid overmixing.
6. Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Prepare Cinnamon Sugar Topping:
- In a small bowl, mix together the sugar and cinnamon. Sprinkle generously over the muffin batter.
8. Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
These Snickerdoodle Muffins are deliciously soft and full of that beloved cinnamon-sugar flavor. Enjoy them warm or at room temperature with a cup of coffee or tea!