Maple Snickerdoodle Muffins
User Reviews
4.8
44 reviews
Excellent
Maple Snickerdoodle Muffins
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These Maple Snickerdoodle Muffins bake up beautifully and are bursting with all of the cinnamony-sugary flavors of the classic snickerdoodle cookie. The addition of maple adds a fun twist to these delightful muffins!
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Ingredients
- 8 Tbsp. butter unsalted, softened
- 1/4 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 large egg room temperature
- 1/2 cup whole milk room temperature
- 1/4 cup Greek yogurt plain, or sour cream, room temperature
- 1 1/2 tsp. vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
For the muffin topping:
- 1 1/2 Tbsp. unsalted butter melted
- 1 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat the oven to 375° F and spray a large 6-cup muffin tin with non-stick baking spray.
- Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until smooth and well combined.
- Then add in the maple syrup, eggs, milk, yogurt and vanilla and mix again.
- Remove the bowl from the stand mixer and using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon and salt. Fold just until combined.
- Scoop the batter into the muffin tin.
- Bake for 18-20 minutes or until you insert a toothpick and it comes out clean. (Careful not over bake!)
- While the muffins bake, combine the cinnamon and sugar together in a small dish. Melt the butter separately in the microwave in a microwave safe dish for 10-15 seconds or until melted.
- When the muffins are done, remove from the oven and brush the butter on the muffin tops. Lastly, sprinkle with a pinch of cinnamon & sugar on top.
- Enjoy as is or with a little smear of butter or even peanut butter!
Notes
- Can be made using a 12-cup/12-well muffin tin as well. Baking time adjusted. Check them around ~12-13 minutes.
- Muffins will stay fresh covered at room temperature for 2 days or in the fridge for up to 5-7 days.
- Use jumbo muffin liners to make them easy to remove from your pan if you don't have a non-stick pan.
Nutrition Information
Show Details
Serving
1large muffin
Calories
479kcal
(24%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.01g
(1%)
Cholesterol
64mg
(21%)
Sodium
701mg
(29%)
Potassium
180mg
(4%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
966IU
(19%)
Vitamin C
0.1mg
(0%)
Calcium
194mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6large
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1large muffin | |
| Calories | 479kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 701mg | 29% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
44 reviews
Excellent
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