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Snickerdoodle Muffins Recipe

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These soft and fluffy Snickerdoodle Muffins capture the classic flavors of a snickerdoodle cookie with warm cinnamon, vanilla, and a sweet cinnamon-sugar topping. They’re perfect for breakfast, brunch, dessert, or an afternoon treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • For the topping: 2 tablespoons granulated sugar
  • For the topping: 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and line or grease a 12-cup muffin pan.
  2. Whisk together the flour, baking powder, cream of tartar, cinnamon, and salt in a large bowl.
  3. In a separate bowl, whisk together the sugar, egg, milk, melted butter, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  6. Mix the cinnamon and sugar for the topping and sprinkle generously over each muffin.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the muffins in the pan for several minutes before transferring them to a wire rack to cool completely.

Notes

  • Cream of tartar gives these muffins their signature snickerdoodle flavor and tender texture.
  • Add cinnamon chips or chopped pecans or walnuts for extra flavor and crunch.
  • Drizzle with a simple vanilla glaze after cooling for a sweeter finish.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze cooled muffins for up to 2 months and thaw at room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/snickerdoodle-muffins-recipe/