Snickerdoodle Muffins
Soft, fluffy Snickerdoodle muffins with a cinnamon sugar topping are an easy fall muffin recipe inspired by classic Snickerdoodle cookies.
Servings: 12 muffins
Calories: 221kcal
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon cream of tartar
- 1 ¼ cups (309 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and cream of tartar until evenly combined.
- In a medium bowl, whisk together milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until no large lumps remain. The batter will be slightly runny.
- In a small bowl, combine the granulated sugar and cinnamon for the topping.
- Fill each muffin cup about ⅔ full with batter. Sprinkle the cinnamon sugar mixture evenly over the tops of the batter, being careful to avoid the edges of the pan to prevent burning.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 221kcal