Snickerdoodle Muffins Recipe

Prep time: 15 minutes

Cook time: 25 minutes

Total: 40 minutes

Yield: 12 muffins (recipe can be adjusted to make more)

What you’ll need

For the muffin:

½ cup softened unsalted butter

⅔ cup granulated sugar

1 large egg

1½ teaspoons vanilla extract

½ cup milk

¼ cup sour cream

1⅔ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

For Topping:

3 tablespoons melted butter

⅓ cup granulated sugar

2 teaspoons ground cinnamon

How to Prepare

The muffin

Step 1:

Preheat the oven to 375 degrees and grease a standard muffin pan generously with non-stick cooking spray then set aside

Step 2:

Add the butter and granulated sugar to a large mixing bowl and cream together for about 2 minutes until the mix is smooth and well combined. Then add egg, vanilla, milk and sour cream and mix until even.

Step 3:

To the butter mix, add flour, baking powder, baking soda, cinnamon and salt. Use a rubber spatula to fold in until it just combines. Ensure not to overmix

Step 4:

Transfer batter with a spoon into the greased muffin pan, filling each tin to about ⅔ its volume. Insert a toothpick in the center of each batter-filled tin

Step 5:

Transfer the muffin pan to the preheated oven and bake for about 25 minutes or until the inserted toothpick comes out clean.

Step 6:

After baking, allow the muffins to cool in the muffin tin for 1-2 minutes, then move to a wire cooling rack.

The Topping:

Step 7:

Melt the butter for the topping in a small container. Meanwhile, mix the granulated sugar and cinnamon together in a different container.

Step 8:

Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry brush to brush a thin layer of melted butter over each muffin.

Step 9:

Generously sprinkle cinnamon-sugar mixture over the butter layer. Serve warm and enjoy