Snickerdoodle Muffins
User Reviews
5
Snickerdoodle Muffins
Description
This recipe incorporates creamed butter and sugar with egg, vanilla, milk, and yogurt to build a rich, moist muffin batter. The dry ingredients include all-purpose flour, baking powder, baking soda, cinnamon, and salt for leavening and flavor. After combining, the batter is portioned into a greased muffin tin and baked at 375 degrees F until a toothpick indicates doneness.
While baking, a cinnamon-sugar and melted butter topping is prepared and applied to the muffins after baking, providing a textured sweet crust reminiscent of traditional snickerdoodle cookies. These muffins offer a soft interior with the added crunch of cinnamon sugar on top.
These muffins are suitable for breakfast or snacks and can be stored or frozen for convenience.
Freezing kept muffins sealed in a container is recommended for up to three months and reheated slightly before serving.
Ingredients
- 1/2 cup butter softened, unsalted
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup yogurt or sour cream, plain, Greek
- 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
Cinnamon-Sugar Topping:
- 3 Tablespoons butter , melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.
- Wet ingredients: Add butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined. Add egg. Add vanilla, milk and Greek yogurt and mix until combined.
- Dry Ingredients: Stir flour, baking powder, baking soda, cinnamon and salt in a bowl.
- Combine dry ingredients with wet, stirring just until combined. Divide batter evenly between prepared muffin cups, filling each about 2/3 full.
- Bake at 375 for 15-20 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow to cool in the muffin tin for a minute or two before removing to a wire cooling rack.
- Cinnamon Sugar Topping: While the muffins bake, melt the butter for the topping. In a separate small container, mix together the granulated sugar and cinnamon.
- Once muffins are out of the pan, use a pastry brush to brush a thin layer of melted butter over each muffin, then sprinkle generously with cinnamon sugar. (Alternately, dip the muffin tops in melted butter, and then cinnamon sugar).
Notes
- Freeze cooled muffins in a sealed container for up to 3 months and thaw at room temperature or microwave briefly to warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 208mg | 9% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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