Description
These Softest Snickerdoodle Muffins are a delightful twist on the classic cinnamon-sugar cookie, featuring a tender crumb and a perfectly spiced cinnamon flavor. Ideal for breakfast or a sweet snack, they offer a moist, fluffy texture thanks to sour cream and a cinnamon-sugar topping that adds a delightful crunch and extra flavor.
Ingredients
Scale
Muffin Batter
- 2 1/4 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
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1/4 cup milk
Cinnamon-Sugar Topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until fully combined, ensuring an even spice distribution.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a creamy base for the batter.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract for aromatic flavor.
- Add Sour Cream and Milk: Mix in the sour cream (or Greek yogurt) and milk until just combined to keep the batter moist and tender.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until no dry streaks remain. Be careful not to overmix to preserve the muffins’ softness.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare Topping and Sprinkle: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Generously sprinkle this cinnamon-sugar mixture over each muffin batter-filled cup.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For an intensified cinnamon flavor, double the cinnamon-sugar topping quantity and roll the muffin tops in it after baking while still warm.
- These muffins freeze well; store them in an airtight container or freezer bag for up to 2 months for convenient future snacking.
- Using sour cream or plain Greek yogurt helps keep the muffins moist, but using yogurt will add a slight tang.
