Description
These snickerdoodle muffins give you the soft, tangy bite of a classic snickerdoodle cookie in a quick, breakfast-friendly form.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon ground cinnamon, and salt.
- In a large bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fill each muffin cup about 2/3 full with batter.
- In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over each filled muffin cup.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Pairs well with coffee, tea, or milk. To store, keep in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 21g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg