Description
These Softest Snickerdoodle Muffins are tender, moist, and perfectly spiced with cinnamon. Topped with a sweet cinnamon sugar mixture, they are a delightful treat for breakfast or anytime of the day.
Ingredients
Scale
Main Muffin Ingredients:
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup sour cream
- 1/4 cup milk
- 2 teaspoons vanilla extract
For Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- Mix dry ingredients: In a large bowl, combine flour, sugars, cinnamon, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix melted butter, eggs, sour cream, milk, and vanilla.
- Combine wet and dry: Pour wet ingredients into dry and stir until just combined.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes.
- Add topping: Brush warm muffins with melted butter and sprinkle with cinnamon sugar mixture.
- Cool and serve: Let cool slightly before enjoying.
Notes
- For a bakery-style top, let the batter rest for 10–15 minutes before baking.
- These muffins freeze well—just thaw and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
