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Snickerdoodle Muffins

Delightfully soft and fluffy Snickerdoodle Muffins infused with cinnamon, reminiscent of cozy family memories.
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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: 220
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour Use unbleached flour for a more wholesome taste.
  • 1.5 cups granulated sugar Can substitute some with brown sugar for caramel notes.
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon Ceylon cinnamon for distinct flavor.
  • 0.5 teaspoon kosher salt Enhances sweetness.
  • 0.5 teaspoon cream of tartar Essential for classic snickerdoodle flavor.
  • 1.25 cups whole milk Room temperature for smooth batter.
  • 1 large egg At room temperature.
  • 2 tablespoons unsalted butter, melted Use European-style butter for creaminess.
  • 1 tablespoon vanilla extract Real vanilla preferred.
Topping
  • 2 tablespoons granulated sugar For sweetness on top.
  • 1 teaspoon ground cinnamon For snickerdoodle topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease the cups.
  3. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and cream of tartar.
  4. In a medium bowl, whisk together milk, egg, melted butter, and vanilla until smooth.
  5. Pour the wet mixture into dry ingredients, folding gently until no large lumps remain.
  6. In a small bowl, combine sugar and cinnamon for the topping.
  7. Fill muffin cups about ⅔ full with batter and sprinkle topping over each.
Baking
  1. Bake for 20–24 minutes until a toothpick comes out with a few crumbs.
  2. Cool muffins in the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days, in the fridge for a week, and freeze for up to 3 months.