Snickerdoodle Muffins Recipe
These fluffy muffins are packed with warm cinnamon and sugar flavor. The snickerdoodle topping adds a delightful crunch.
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Ingredients:
For the Muffins:
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| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1/2 cup, softened |
| Granulated Sugar | 2/3 cup |
| Large Egg | 1 |
| Vanilla Extract | 1 1/2 teaspoons |
| Milk | 1/2 cup |
| Sour Cream | 1/4 cup |
| All-Purpose Flour | 1 2/3 cups |
| Baking Powder | 1 1/2 teaspoons |
| Baking Soda | 1/4 teaspoon |
| Ground Cinnamon | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
For the Topping:
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| Ingredient | Quantity |
|---|---|
| Melted Butter | 3 tablespoons |
| Granulated Sugar | 1/3 cup |
| Ground Cinnamon | 2 teaspoons |
Instructions:
- Preheat Oven and Grease Muffin Pan: Preheat oven to 375°F (190°C). Grease a muffin pan with non-stick cooking spray.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until smooth.
- Add Wet Ingredients: Add egg, vanilla, milk, and sour cream. Mix until combined.
- Add Dry Ingredients: Add flour, baking powder, baking soda, cinnamon, and salt. Fold in until just combined.
- Fill Muffin Pan: Spoon batter into greased muffin pan. Insert a toothpick into the center of each muffin.
- Bake: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for 1-2 minutes, then transfer to a wire rack.
- Make the Topping: Melt butter and mix with granulated sugar and cinnamon.
- Add Topping: Brush melted butter onto cooled muffins and sprinkle with cinnamon-sugar mixture.
Serve warm and enjoy!
