Description
These Snickerdoodle Muffins are a delightful twist on the classic cinnamon sugar cookie, featuring a tender crumb infused with vanilla and a touch of Greek yogurt for moistness. Topped with a buttery cinnamon sugar coating, they are perfect for breakfast or a sweet snack.
Ingredients
Batter
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup plain Greek yogurt or sour cream
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Topping
- 3 tablespoons butter, melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees F. Generously spray a standard muffin pan with non-stick cooking spray and set it aside for later.
- Mix Wet Ingredients: In a large mixing bowl or stand mixer bowl, cream together the softened butter and granulated sugar for about 2 minutes until smooth and well combined. Add the egg, then mix in the vanilla extract, milk, and Greek yogurt until the mixture is evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly mixed.
- Form the Batter: Gently combine the dry ingredients with the wet ingredients, stirring just until combined to avoid overmixing. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Muffins: Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the muffins to cool in the pan for a minute or two before transferring them to a wire rack.
- Prepare Cinnamon Sugar Topping: While the muffins bake, melt the butter designated for the topping. In a small container, mix together the granulated sugar and cinnamon for the topping.
- Finish the Muffins: Once cooled slightly and out of the pan, use a pastry brush to apply a thin layer of melted butter to each muffin’s top. Then generously sprinkle the cinnamon sugar mixture over the buttered tops. Alternatively, dip the muffin tops directly into the melted butter and then into the cinnamon sugar for extra coverage.
Notes
- Do not overmix the batter once the dry ingredients are added to keep the muffins tender.
- Greek yogurt can be substituted with sour cream for similar moisture and tang.
- You can store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- For a richer flavor, try using melted browned butter both in the batter and for the topping.
- If you prefer a less sweet topping, reduce the cinnamon sugar mixture quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
