Ingredients:
For the muffin:
- ½ cup softened unsalted butter
- ⅔ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup milk
- ¼ cup sour cream
- 1⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For topping:
- 3 tablespoons melted butter
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
How To Make Snickerdoodle Muffins Recipe:
For the muffin:
Step 1: Preheat the oven to 375 degrees and grease a standard muffin pan generously with non-stick cooking spray then set aside
Step 2: Add the butter and granulated sugar to a large mixing bowl and cream together for about 2 minutes until the mix is smooth and well combined. Then add egg, vanilla, milk, and sour cream and mix until even.
Step 3: To the butter mix, add flour, baking powder, baking soda, cinnamon, and salt. Use a rubber spatula to fold it in until it just combines. Ensure not to overmix
Step 4: Transfer batter with a spoon into the greased muffin pan, filling each tin to about ⅔ its volume. Insert a toothpick in the center of each batter-filled tin
Step 5: Transfer the muffin pan to the preheated oven and bake for about 25 minutes or until the inserted toothpick comes out clean.
Step 6: After baking, allow the muffins to cool in the muffin tin for 1-2 minutes, then move to a wire cooling rack.
For The Topping:
Step 1: Melt the butter for the topping in a small container. Meanwhile, mix the granulated sugar and cinnamon together in a different container.
Step 2: Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry brush to brush a thin layer of melted butter over each muffin.
Step 3: Generously sprinkle the cinnamon-sugar mixture over the butter layer. Serve warm and enjoy
Baking Tips:
The baking powder 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.
If you have any leftovers, you can store them till ready to consume. Allow to cool completely, then freeze in a zip-log bag for up to a month. When ready to use, thaw at room temperature or in the refrigerator or microwave for a few seconds, until warm.
Frequently Asked Questions:
1. Can I Substitute The Cream Of Tartar With Something Else?
Cream of tartar is essential for the classic Snickerdoodle flavor. If you don’t have it, try making traditional Snickerdoodle cookies instead.
2. How Do I Store Snickerdoodle Muffins?
Store the muffins in an airtight container at room temperature. They should stay fresh for 2-3 days. You can also freeze them for longer storage.
3. Can I Add Chocolate Chips Or Nuts To The Muffins?
Absolutely, you can add chocolate chips, cinnamon chips, or chopped nuts for extra flavor and texture. About 1/2 to 1 cup should be sufficient.
4. Can I Make Mini Snickerdoodle Muffins Instead Of Regular-Sized Ones?
Yes, you can make mini muffins using a mini muffin tin. Just reduce the baking time accordingly, as they will cook faster.
5. Why Are My Muffins Sinking In The Middle?
Muffins can sink in the middle due to overmixing, incorrect oven temperature, or opening the oven door too soon. Follow the recipe and baking instructions closely.
6. Can I Use A Different Coating For The Muffins?
While cinnamon sugar is traditional, you can get creative with your coatings. Try a streusel topping or a drizzle of icing for a different twist.
7. Can I Make These Muffins Gluten-Free Or Dairy-Free?
You can experiment with gluten-free flour or dairy-free substitutes like almond milk and vegan butter. However, the texture and flavor may vary.
