why make this recipe
Snickerdoodle Muffins are a delightful twist on the classic snickerdoodle cookie. They bring the same warm, cinnamon-sugar goodness but in a soft, fluffy muffin form. Perfect for breakfast, snacks, or dessert, these muffins are easy to make and incredibly satisfying. They’re great for sharing with friends or enjoying all by yourself!
how to make Snickerdoodle Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 tablespoon cinnamon sugar (for topping)
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in the sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Sprinkle cinnamon sugar on top of each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
how to serve Snickerdoodle Muffins
Snickerdoodle Muffins are deliciously served warm, straight from the oven. You can enjoy them plain, or pair them with a cup of coffee or tea. They make a great breakfast option or afternoon snack. If you like, add a little butter on top for extra richness!
how to store Snickerdoodle Muffins
To keep your Snickerdoodle Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer bag. They’ll stay good for up to two months. Just thaw them at room temperature when you’re ready to enjoy!
tips to make Snickerdoodle Muffins
- Make sure the butter is softened at room temperature for easier mixing.
- Don’t overmix the batter; mix until ingredients are just combined for fluffy muffins.
- Feel free to adjust the cinnamon sugar topping to your taste!
variation
If you want to add a fun twist, try mixing in chocolate chips or chopped nuts to the batter before baking. You could also add a pinch of nutmeg for a deeper flavor!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The muffins may be a bit denser but still delicious.
2. Can I make these muffins without sour cream?
Yes, you can substitute sour cream with plain yogurt or even buttermilk for a similar texture.
3. How can I make sure my muffins rise properly?
Make sure your baking powder and baking soda are fresh. Also, avoid opening the oven door too early to prevent your muffins from sinking.
Snickerdoodle Muffins
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened Make sure the butter is softened at room temperature.
- 0.75 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup sour cream Can substitute with plain yogurt or buttermilk.
Topping
- 1 tablespoon cinnamon sugar Adjust to taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in the sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Fill the muffin cups about 2/3 full with the batter.
- Sprinkle cinnamon sugar on top of each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.