Introduction
Snickerdoodle muffins are a delightful twist on the classic snickerdoodle cookie, combining the soft, buttery texture of a muffin with the signature cinnamon-sugar flavor that everyone loves. Perfect for breakfast or a sweet treat any time of day, these muffins are easy to prepare and sure to please your family and friends.
Detailed Ingredients with measures
For the muffins:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream
For the cinnamon sugar topping:
– ¼ cup granulated sugar
– 1 tablespoon ground cinnamon
Prep Time
The prep time for these delicious snickerdoodle muffins is approximately 15 minutes. This quick preparation makes them an excellent choice for a last-minute breakfast or snack.
Cook Time, Total Time, Yield
The cook time is about 18-20 minutes. In total, you can expect to spend around 35 minutes from start to finish. This recipe yields approximately 12 muffins, making it perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing well.
Step 4: Combine Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Prepare Cinnamon Sugar
In a small bowl, mix together the sugar and cinnamon for the topping.
Step 6: Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the cinnamon sugar mixture on top of each muffin.
Step 7: Bake
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Storage
Store the muffins in an airtight container at room temperature for up to 3 days.
Note 2: Freezing
These muffins can be frozen for up to 3 months. To thaw, leave them at room temperature or warm them in the microwave.
Note 3: Optional Add-ins
Consider adding chocolate chips or nuts for additional flavor and texture.
Note 4: Variations
You can substitute the butter with applesauce for a lighter version if desired.