Description
These soft and fluffy snickerdoodle muffins are perfect for a sweet breakfast or snack. With a delicious cinnamon-sugar coating, they’re a comforting treat everyone will love.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon (for batter)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon.
- In another bowl, whisk together the sugar, egg, melted butter, sour cream, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle the mixture generously over the muffin batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra indulgent treat, you can drizzle a simple glaze on top after the muffins cool.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg