Description
Deliciously soft and fluffy snickerdoodle muffins topped with cinnamon sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup sugar and 1 tablespoon cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, salt, and cinnamon.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Fill muffin tins about 2/3 full with the batter.
- In a small bowl, combine sugar and cinnamon for topping and sprinkle over the muffins.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before removing from the pan.
Notes
- Store muffins in an airtight container.
- Can freeze for up to 3 months.
- Adjust cinnamon topping to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Snickerdoodle Muffins, Muffin Recipe, Cinnamon Muffins