|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||3%|
|Total Sugars 17g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
With their signature cinnamon-sugar coating and whimsical name, snickerdoodles have long been one of America's favorite cookies. These snickerdoodle muffins allow you to enjoy the same sensational flavors for breakfast or a mid-morning snack.
Sour cream helps keep these fluffy muffins moist, and a topping of melted butter and spiced sugar makes them extra special. All ages will love these sweet treats, especially when served warm. Luckily, they're easy to whip up.
Snickerdoodle muffins are an excellent choice for a bake sale or potluck as well. The muffins freeze beautifully, so make a double batch and freeze some for the future.
"These snickerdoodle muffins are tender, moist, and pair perfectly with a hot cup of coffee. Sour cream in the batter lends a tang reminiscent of classic snickerdoodle cookies and a generous amount of cinnamon sugar adds warmth and a wonderful textural contrast to the plush muffin." —Kayla Hoang
For the Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup sour cream
2 1/2 teaspoons pure vanilla extract
For the Topping:
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Gather the ingredients.
Preheat the oven to 375 F and grease a 12-cup muffin tin.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to blend thoroughly and set aside.
In a mixing bowl with an electric mixer, beat the softened butter with the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
With the mixer on low speed, blend in the milk, sour cream, and vanilla.
Using a spoon or rubber spatula, mix the dry ingredients into the wet ingredients. Stir just until moistened; do not overmix the batter.
Fill each cup in the muffin pan about 3/4 full.
Bake the snickerdoodle muffins in the preheated oven for about 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it (no runny batter).
Meanwhile, make the topping. Combine the sugar with the cinnamon in a small bowl.
When the muffins are ready, remove the muffin tin to a rack and let it cool for about 3 to 4 minutes, then turn the muffins out of the pan.
Brush the tops of the muffins with the melted butter and then dip the tops in the cinnamon-sugar mixture. Dip them in the cinnamon sugar again after they have cooled completely.
- If using salted butter decrease the salt in the recipe to 1/4 teaspoon.
- The baking powder in quick breads and muffins starts to work as soon as the wet and dry ingredients are blended, so it's important to have the oven preheated and pans ready before you combine the two.
How to Store and Freeze
- Store the leftover, cooled muffins in an airtight container for up to three days.
- Snickerdoodle muffins can also be frozen. Store in a zip-top freezer bag for up to a month. Defrost in the fridge or on the counter before enjoying.