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!