Snickerdoodle Muffins Recipe

Snickerdoodle muffins are a delightful twist on the classic snickerdoodle cookie, blending cinnamon and sugar with the soft, moist texture of a muffin. These muffins make for the perfect breakfast treat or a sweet snack. Their irresistible cinnamon-sugar topping paired with the fluffy interior will make them a hit for any occasion. Here’s how to make these scrumptious muffins step by step.

Ingredients

For the Muffins:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 2 tsp vanilla extract
• ½ cup sour cream

For the Cinnamon-Sugar Topping:

• ½ cup granulated sugar
• 1 ½ tbsp ground cinnamon

Equipment Needed:

• Mixing bowls
• Muffin pan
• Paper liners or nonstick spray
• Electric mixer or hand mixer
• Spatula
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin pan with paper liners or lightly grease the cups with nonstick spray.

Step 2: Mix Dry Ingredients

• In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon.
• Set aside.

Step 3: Cream the Butter and Sugars

• In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy (about 3-4 minutes).

Step 4: Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract until combined.

Step 5: Incorporate Sour Cream and Milk

• Reduce the mixer speed to low and add the sour cream.
• Gradually add the milk, continuing to beat until the mixture is smooth and fully combined.

Step 6: Combine Wet and Dry Ingredients

• Slowly add the dry ingredients to the wet ingredients, mixing on low speed.
• Use a spatula to scrape down the sides of the bowl as needed. Be careful not to overmix—just combine until no streaks of flour remain.

Step 7: Prepare the Cinnamon-Sugar Topping

• In a small bowl, mix the granulated sugar and cinnamon for the topping.

Step 8: Fill the Muffin Pan

• Fill each muffin cup about ¾ full with the batter.
• Generously sprinkle the cinnamon-sugar mixture on top of each muffin.

Step 9: Bake

• Place the muffin pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• The tops should be golden and slightly domed.

Step 10: Cool and Serve

• Remove the muffins from the oven and let them cool in the pan for about 5 minutes.
• Transfer the muffins to a cooling rack to cool completely or enjoy warm.

Serving and Storage Tips

• Serving: Serve these muffins warm with a glass of milk, hot chocolate, or coffee for a perfect treat.
• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable plastic bag or container for up to 3 months. Thaw at room temperature before serving.

Helpful Notes

• Room Temperature Ingredients: Using room temperature eggs and milk ensures a smoother batter and better rise.
• Don’t Overmix: Overmixing can lead to dense muffins. Mix until the ingredients are just combined.
• Add-Ins: For an extra twist, add a handful of cinnamon chips or chopped walnuts to the batter.

Tips from Well-Known Chefs

• Ina Garten: Emphasizes the importance of using good-quality vanilla extract for a richer flavor profile.
• Martha Stewart: Recommends using parchment paper liners to avoid sticking and ensure easy release.
• Bobby Flay: Suggests slightly underbaking the muffins for a softer, more tender interior. Check for doneness at the 18-minute mark.

Frequently Asked Questions

Q1: Can I use whole wheat flour instead of all-purpose flour?
Yes, but it will alter the texture slightly, making the muffins denser. Consider using half whole wheat and half all-purpose flour for a healthier option with better texture.

Q2: Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend contains xanthan gum for structure.

Q3: What if I don’t have sour cream?
You can use plain Greek yogurt as a substitute, which provides a similar tangy flavor and moisture.

Q4: How can I make these muffins dairy-free?
Use dairy-free butter or coconut oil, and replace milk and sour cream with almond milk and coconut yogurt or a similar non-dairy product.

Q5: Can I make mini muffins with this recipe?
Yes, divide the batter into a mini muffin pan and reduce the baking time to 10-12 minutes.

Q6: How do I prevent the muffins from sticking to the liners?
Make sure to use high-quality liners or lightly spray them with nonstick spray before adding the batter.

Q7: What’s the best way to reheat muffins?
Wrap a muffin in a damp paper towel and microwave for about 15-20 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

Q8: Can I add a cream cheese filling?
Yes! Pipe a small amount of cream cheese filling into the center of each muffin before baking for a delicious surprise.

Q9: Why did my muffins turn out dry?
This could be due to overbaking or overmixing the batter. Check your oven temperature with an oven thermometer to ensure accuracy.

Q10: Can I reduce the sugar?
You can reduce the amount of sugar slightly without affecting the structure, but the flavor will be less sweet. Reduce by up to ¼ cup for a milder sweetness.

Enjoy making and savoring these delectable snickerdoodle muffins! With their sweet, spiced flavor and tender crumb, they’ll surely become a household favorite.