Snickerdoodle Muffins are delightfully soft and filled with a cinnamon-sugar swirl. They’re not heavy or overly sweet either. I think they’re perfect for a cozy breakfast or a delightful snack, and if you’re not a fan of cinnamon, feel free to omit it.
It will still be undeniably delicious! If you’re looking for a light and fluffy muffin that’s not overly sweet, you’ve come to the right place. When you make a tender muffin and pair it with a cinnamon-sugar topping, you get the perfect treat. The addition of cinnamon just sends it over the top. I’ve really been in the mood for a comforting treat, and these dreamy muffins remind me of cozy mornings. Not a fan of cinnamon? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Hand mixer or stand mixer
- Rubber spatula
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons 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 cup sour cream
For the Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with muffin liners.
- Prepare the Muffin Batter:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
- Prepare the Cinnamon-Sugar Topping:
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Assemble and Bake:
- Fill each muffin liner about two-thirds full with the muffin batter.
- Sprinkle the cinnamon-sugar mixture generously over the tops of the muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Prep Time:
15 minutes
Cook Time:
18-20 minutes
Total Time:
33-35 minutes
Nutrition (per serving, based on 12 muffins):
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
Enjoy these Snickerdoodle Muffins for a comforting and delightful treat that’s perfect for any cozy morning!
Snickerdoodle Muffins
Snickerdoodle Muffins are delightfully soft and filled with a cinnamon-sugar swirl. They’re not heavy or overly sweet either.
Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Hand mixer or stand mixer
- Rubber spatula
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons 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 cup sour cream
- For the Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with muffin liners.
- Prepare the Muffin Batter:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
- Prepare the Cinnamon-Sugar Topping:
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Assemble and Bake:
- Fill each muffin liner about two-thirds full with the muffin batter.
- Sprinkle the cinnamon-sugar mixture generously over the tops of the muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
- Prep Time:
- 15 minutes
- Cook Time:
- 18-20 minutes
- Total Time:
- 33-35 minutes
- Nutrition (per serving, based on 12 muffins):
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
- Enjoy these Snickerdoodle Muffins for a comforting and delightful treat that’s perfect for any cozy morning!
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