Snickerdoodle Muffins
Our easy Snickerdoodle Muffins recipe with a tasty cinnamon sugar topping will be everyone's favorite muffin.
Servings: 12
Calories: 238kcal
Cost: $5
Ingredients
- 1/2 cup unsalted butter , softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup plain Greek yogurt , or sour cream
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cinnamon-Sugar Topping:
- 3 Tablespoons butter , melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.
- Wet ingredients: Add butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined. Add egg. Add vanilla, milk and Greek yogurt and mix until combined.
- Dry Ingredients: Stir flour, baking powder, baking soda, cinnamon and salt in a bowl.
- Combine dry ingredients with wet, stirring just until combined. Divide batter evenly between prepared muffin cups, filling each about 2/3 full.
- Bake at 375 for 15-20 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow to cool in the muffin tin for a minute or two before removing to a wire cooling rack.
- Cinnamon Sugar Topping: While the muffins bake, melt the butter for the topping. In a separate small container, mix together the granulated sugar and cinnamon.
- Once muffins are out of the pan, use a pastry brush to brush a thin layer of melted butter over each muffin, then sprinkle generously with cinnamon sugar. (Alternately, dip the muffin tops in melted butter, and then cinnamon sugar).
Video
Notes
Freezing Instructions: Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.
Nutrition
Calories: 238kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 208mg | Potassium: 52mg | Fiber: 1g | Sugar: 17g | Vitamin A: 365IU | Vitamin C: 0.02mg | Calcium: 59mg | Iron: 1mg
Recipe Link
Recipe Video
