Description
These Softest Snickerdoodle Muffins deliver a deliciously tender crumb infused with classic cinnamon and sugar flavors. Moist and fluffy, they combine the nostalgic taste of snickerdoodle cookies with the convenience of muffins, making them perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
Topping
- 1/4 cup cinnamon-sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: In a separate bowl, mix together the sour cream and milk. Gradually add the dry ingredient mixture to the wet mixture, alternating with the sour cream and milk mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and preserve muffin softness.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full for optimal rising.
- Add Cinnamon-Sugar Topping: Sprinkle the tops of each filled muffin cup generously with cinnamon-sugar to capture that classic snickerdoodle flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best taste and texture experience.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Use sour cream or plain yogurt interchangeably based on preference; both add moisture.
- Ensure the butter is softened, not melted, for proper creaming with sugar.
- For extra cinnamon flavor, increase ground cinnamon slightly in the dry ingredients.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
