Description
These Delicious Snickerdoodle Muffins are soft, fluffy, and packed with the warm flavors of cinnamon and vanilla. Topped with a crunchy cinnamon-sugar layer, these muffins combine the classic taste of snickerdoodle cookies with the convenience of a quick and easy muffin recipe, perfect for breakfast or a cozy snack.
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 and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line each cup of your muffin tin with paper liners to prevent sticking and ensure easy removal later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly blended.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted unsalted butter (cooled), granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently fold them together with a spatula until just combined, leaving a few lumps to keep the muffins light and fluffy.
- Fill Muffin Cups: Using an ice cream scoop, evenly distribute the batter into the prepared muffin cups, filling each nearly full to allow for rising and a domed shape.
- Prepare the Topping: In a small bowl, mix the remaining granulated sugar with cinnamon. Sprinkle this cinnamon-sugar mixture generously over the top of each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy your snickerdoodle muffins!
Notes
- Do not overmix the batter to avoid dense muffins; slight lumps are fine.
- Make sure the melted butter is cooled before mixing to prevent cooking the eggs.
- Use an ice cream scoop for even muffin sizes and better presentation.
- Check muffins early at 18 minutes to avoid over-baking and dryness.
- For a dairy-free version, substitute the milk with almond or oat milk and use a suitable butter alternative.
