Description
Delicious Snickerdoodle Muffins are fluffy, cinnamon-spiced treats perfect for breakfast or an afternoon snack. These classic muffins feature a tender crumb infused with cinnamon and a sweet cinnamon-sugar topping that adds a delightful crunch. With familiar flavors reminiscent of the favorite snickerdoodle cookie, they offer a comforting, sweet taste that everyone will love.
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 cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) to ensure even baking and proper rising. Line each muffin cup in your tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This ensures an even distribution of leavening agents and cinnamon flavoring.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted unsalted butter (cooled slightly), granulated sugar, brown sugar, eggs, vanilla extract, and milk until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently fold together using a spatula until just combined. It’s okay if a few lumps remain; overmixing can make the muffins dense.
- Fill Muffin Cups: Use an ice cream scoop to evenly fill each muffin liner nearly full, leaving some room for the muffins to rise and form a domed top.
- Prepare Cinnamon-Sugar Topping: In a small bowl, mix the remaining granulated sugar with cinnamon. Sprinkle this mixture generously over the top of each muffin to add a sweet, crunchy topping.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes. To test doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs but no wet batter. Watch carefully near the end to avoid overbaking.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps retain moisture and makes removal easier. Enjoy your delicious Snickerdoodle Muffins!
Notes
- Be careful not to overmix the batter to keep muffins light and fluffy.
- Ensure the melted butter is slightly cooled before mixing with eggs to prevent curdling.
- Using an ice cream scoop helps achieve uniform muffin sizes and even baking.
- You can store these muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
