Snickerdoodle Muffins are a delightful fusion of the classic cookie’s cinnamon-sugar charm with the soft, fluffy texture of a muffin. Perfect for breakfast, brunch, or a snack, these muffins deliver a cozy, warm flavor that feels like a comforting hug in every bite.
The buttery muffin base is enriched with vanilla and sour cream for a tender crumb, while the cinnamon-sugar topping provides a sweet and spiced finish that’s irresistible. Whether served warm or at room temperature, these muffins are sure to be a crowd-pleaser.
Why You’ll Love This Recipe
• Classic Snickerdoodle Flavor: Cinnamon and sugar blend perfectly to capture the essence of the beloved cookie.
• Soft and Moist: The addition of sour cream ensures a tender and moist muffin.
• Easy to Make: Simple ingredients and straightforward steps make this recipe approachable for all skill levels.
Ingredients
For the Muffins:
• ½ cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
• ½ cup milk
• ¼ cup sour cream
• 1⅔ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt
For the Topping:
• 3 tbsp melted butter
• ⅓ cup granulated sugar
• 2 tsp ground cinnamon
Instructions
Step 1: Preheat and Prepare the Pan
1. Preheat the oven to 375°F (190°C).
2. Generously grease a standard muffin pan with non-stick cooking spray and set aside.
Step 2: Make the Muffin Batter
1. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer for about 2 minutes, until smooth and well combined.
2. Add the egg, vanilla extract, milk, and sour cream. Mix until the ingredients are evenly incorporated.
3. Gradually add the flour, baking powder, baking soda, cinnamon, and salt to the wet ingredients.
4. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure soft and tender muffins.
Step 3: Fill the Muffin Pan
1. Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
2. Insert a toothpick into the center of each batter-filled cup to help prevent the tops from puffing unevenly.
Step 4: Bake the Muffins
1. Place the muffin pan in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
2. Remove the muffins from the oven and let them cool in the pan for 1–2 minutes before transferring to a wire cooling rack.
Step 5: Add the Topping
1. Melt the butter for the topping in a small container.
2. In a separate container, mix the granulated sugar and ground cinnamon until evenly blended.
3. While the muffins are still warm, use a pastry brush to apply a thin layer of melted butter over each muffin.
4. Generously sprinkle the cinnamon-sugar mixture over the buttered tops for a sweet, spiced finish.
Step 6: Serve and Enjoy
1. Serve the muffins warm for the best flavor, or let them cool completely and store for later.
Tips
• Sour Cream Substitute: Use plain yogurt if you don’t have sour cream on hand.
• Even Baking: Rotate the muffin pan halfway through baking to ensure even cooking.
• Customization: Add a pinch of nutmeg to the batter for an extra layer of warmth.
• Presentation: Top the muffins with a dusting of powdered sugar for a decorative touch.
Storage Options
• Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: Keep in the refrigerator for up to 5 days. Reheat in the microwave for 10–15 seconds before serving.
• Freezing: Freeze unbuttered and unsugared muffins in a freezer-safe bag for up to 2 months. Thaw and add the topping before serving.
Snickerdoodle Muffins are a delightful treat that combines nostalgia with indulgence. Their soft texture and warm cinnamon flavor make them a must-try recipe for any occasion!
