Snickerdoodle Muffins Recipe

Discover the homemade delight of our Snickerdoodle Muffins recipe! Made with simple ingredients like butter, sugar, and cinnamon, these muffins are soft, fluffy, and bursting with warm cinnamon flavor. Perfect for breakfast, brunch, or a sweet snack, these muffins are easy to make and sure to be a hit with family and friends.

Ingredients for Snickerdoodle Muffins:

• ½ cup softened unsalted butter
• ⅔ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• ½ cup milk
• ¼ cup sour cream
• 1⅔ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• For Topping:
• 3 tablespoons melted butter
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon

Preparing the Muffin Batter:

1. In a large mixing bowl, cream together the softened butter and granulated sugar until smooth.
2. Add the egg, vanilla extract, milk, and sour cream to the butter mixture. Mix until well combined.
3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix.

Baking the Muffins:

1. Preheat the oven to 375 degrees Fahrenheit and generously grease a standard muffin pan with non-stick cooking spray.
2. Spoon the muffin batter into the prepared muffin pan, filling each tin about ⅔ full.
3. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Allow the muffins to cool in the pan for 1-2 minutes before transferring them to a wire cooling rack.

Making the Topping:

1. Melt the butter for the topping in a small container.
2. In a separate container, mix together the granulated sugar and ground cinnamon.
3. Once the muffins have cooled slightly, brush a thin layer of melted butter over the top of each muffin.
4. Generously sprinkle the cinnamon-sugar mixture over the buttered muffins.

Serving and Enjoying:

Serve the Snickerdoodle Muffins warm and enjoy the delightful blend of cinnamon and sugar flavors in every bite.

Tips for Perfect Snickerdoodle Muffins:

• Ensure the oven is preheated and the muffin pan is ready before combining the wet and dry ingredients to activate the baking powder immediately.
• Store any leftover muffins in a zip-lock bag in the freezer for up to a month. Thaw at room temperature or in the refrigerator before consuming.

FAQs:

Can I use salted butter instead of unsalted butter for the muffins?

• Yes, you can use salted butter, but you may want to adjust the amount of salt added to the recipe accordingly.

Can I substitute Greek yogurt for sour cream in the muffin batter?

• Yes, Greek yogurt can be used as a substitute for sour cream with similar results.

How should I store leftover muffins?

• Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

Can I double the recipe to make more muffins?

• Yes, you can double the ingredients to make a larger batch of muffins. Adjust the baking time as needed.

Can I omit the sour cream from the recipe?

• Sour cream adds moisture and richness to the muffins, but you can omit it if necessary.