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Snickerdoodle Muffins

Soft, fluffy Snickerdoodle Muffins featuring a buttery texture and a warm cinnamon-sugar topping, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 2 cups all-purpose flour Use a high-quality flour for the best texture.
  • 1.5 cups granulated sugar Regular granulated sugar works perfectly, but feel free to substitute with coconut sugar for a more caramel-like flavor.
  • 2 teaspoons baking powder Make sure it’s fresh for the best rise.
  • 1 teaspoon ground cinnamon Always opt for fresh cinnamon for an aromatic kick.
  • 0.5 teaspoon kosher salt Balances the sweetness beautifully.
  • 0.5 teaspoon cream of tartar This adds tanginess and helps the muffins rise.
  • 1.25 cups whole milk Using whole milk gives the muffins a rich texture.
  • 1 large egg Room temperature ensures better incorporation into the batter.
  • 2 tablespoons unsalted butter, melted Feel free to use vegan butter for a dairy-free option.
  • 1 tablespoon vanilla extract Pure vanilla extract is always best!
Cinnamon-Sugar Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon Combine these to create a sweet topping that adds a delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a standard muffin tin with paper liners or lightly grease the cups.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and cream of tartar until evenly combined.
  4. In a medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold the batter until no large lumps remain. A few small lumps are fine.
  6. In a small bowl, combine the granulated sugar and cinnamon for the topping.
  7. Fill each muffin cup about ⅔ full with batter and sprinkle the cinnamon-sugar mixture over the tops.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-24 minutes or until a toothpick comes out with a few crumbs.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. For freezing, wrap cooled muffins tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.