Snickerdoodle Muffins
Snickerdoodle Muffins are a delightful twist on classic cookies, offering warm, cinnamon-sugar goodness in a soft, fluffy muffin form, perfect for breakfast or snacks.
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.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to two months.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g
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