Description
These soft, fluffy snickerdoodle muffins are infused with the classic cinnamon-sugar flavor, offering a sweet, buttery treat perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or whole milk)
- 1/4 cup sour cream
- 1 tablespoon cinnamon sugar (for topping: 1 tablespoon sugar and 1 teaspoon cinnamon)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Add sour cream and gently fold it in.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Mix together the cinnamon and sugar for the topping and sprinkle generously over the batter in each muffin cup.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra softness, make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For an extra indulgent touch, drizzle with a simple glaze made of powdered sugar and milk after baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: snickerdoodle muffins, soft snickerdoodle, cinnamon muffins, baked muffins, snickerdoodle recipe