- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease it.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
Step 3: Combine Wet Ingredients
In a large bowl, stir together the melted butter and ¾ cup of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, stirring just until combined. Be careful not to overmix—the batter should be lumpy.
Step 5: Prepare the Topping
In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Set aside.
Step 6: Fill Muffin Cups
Spoon the batter evenly into the prepared muffin cups, filling each about ⅔ full. Sprinkle a generous amount of the cinnamon-sugar mixture on top of each muffin.
Step 7: Bake
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 3 days.
Tips for Success
- Don’t Overmix : Overmixing the batter can lead to dense muffins. Stop stirring as soon as everything is combined.
- Use Buttermilk : Buttermilk adds moisture and tanginess to the muffins. If you don’t have buttermilk, create a substitute by adding 1 teaspoon of lemon juice or vinegar to ¼ cup of milk and letting it sit for 5 minutes.
- Sprinkle Generously : Don’t skimp on the cinnamon-sugar topping—it’s what makes these muffins so irresistible!
- Add-In Options : Fold in mini chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
Variations to Try
- Pumpkin Snickerdoodle Muffins : Add ½ cup pureed pumpkin to the batter and reduce the buttermilk to 2 tablespoons for a fall-inspired twist.
- Lemon-Cinnamon Muffins : Substitute half the cinnamon with grated lemon zest for a bright citrus kick.
- Gluten-Free Version : Replace the all-purpose flour with a gluten-free flour blend and adjust liquid content as needed.
Conclusion
These Snickerdoodle Muffins bring the cozy flavors of cinnamon and sugar into a portable, delicious package. Whether you’re serving them at a family gathering or enjoying one on a quiet morning, these muffins are sure to please. So grab your apron, preheat the oven, and get ready to indulge in these sweet, spiced treats!
Happy baking! 🍞✨
