Description
Snickerdoodle Muffins are a delicious twist on the classic cookie, providing all the warm, comforting flavors you love in a convenient, fluffy muffin.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk
- ¼ cup granulated sugar + 1 tablespoon cinnamon (for topping)
Instructions
- Start by preheating your oven to 375°F (190°C). This step is crucial as it ensures the muffins rise properly and bake evenly, giving them that delightful fluffy texture. While the oven is heating, prepare your muffin tin by lining each cup with paper liners.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk these dry ingredients thoroughly to ensure they are well mixed; this helps the leavening agents distribute evenly throughout the batter, leading to beautifully risen muffins. Set aside this bowl while you prepare the wet ingredients.
- In a separate large bowl, combine the melted unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Use a whisk to mix these ingredients until they are homogenous and smooth. It’s important to make sure the butter is slightly cooled before adding it to the mixture to prevent the eggs from cooking and forming lumps.
- Now, it’s time to bring the two mixtures together. Pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix, as this can lead to dense muffins; a few lumps are perfectly fine.
- Using an ice cream scoop for even distribution, fill each muffin cup nearly full with the batter, allowing just a bit of room for expansion during baking. This ensures that your muffins will have a nice dome shape once they rise in the oven. The batter will be thick, so take your time to not spill!
- Mix the remaining granulated sugar with cinnamon in a small bowl. Generously sprinkle the cinnamon-sugar mixture on top of each muffin before baking. This topping adds an extra crunch and enhances the classic snickerdoodle flavor that everyone loves!
- Place your muffin tin in the preheated oven and bake for 18 to 22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, but not wet batter. Keep a close watch on them towards the end of the baking time to avoid over-baking.
- After baking, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This resting period makes it easier to remove the muffins and helps them retain moisture. After they have cooled completely, serve and enjoy your delightful Snickerdoodle Muffins!
Notes
For fluffier muffins, avoid overmixing when combining wet and dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
Nutrition
- Calories: 210 per muffin
- Sodium: 150 mg
- Protein: 3 g