Snickerdoodle Mufins

How to make Snickerdoodle Mufins


For the muffins:

½ cup softened unsalted butter

⅔ cup granulated sugar

1 large egg

1½ teaspoons vanilla extract

½ cup of milk

¼ cup sour cream

1⅔ cup all-purpose flour

1½ teaspoons baking powder°

¼ teaspoon baking sod

½ teaspoon ground cinnamon

½ teaspoon of salt

For garnish :

3 tablespoons melted butter

⅓ cup granulated sugar

2 teaspoons ground cinnamon


The muffin

Preheat the oven to 375 degrees and generously grease a standard muffin pan with nonstick cooking spray, then set aside

Add the butter and granulated sugar to a large mixing bowl and mix for about 2 minutes until the mixture is smooth and well combined. Then add the egg, vanilla, milk and sour cream and mix until combined.

To the butter mixture, add the flour, baking powder, baking soda, cinnamon and salt. Use a rubber spatula to fold until it combines. Be careful not to over mix

Spoon batter into greased muffin pan, filling each pan to about ⅔ of its volume.

Transfering muffin pan to the preheated oven & bake for about 25 min

After baking, let the muffins cool in the muffin pan for 1-2 minutes, then place them on a cooling rack.

The garnish:

Melt the butter for the filling in a small container. Meanwhile, mix the granulated sugar and cinnamon in another container.

Once the muffins are out of the oven and cooled for a few minutes, brush each muffin with a thin layer of melted butter using a pastry brush.

Sprinkle the cinnamon-sugar mixture generously over the butter layer. Serve hot and enjoy

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