0 from 3 votes
Snickerdoodle Muffins
If you love our classic Snickerdoodle Cookies, then you are going to love Snickerdoodle Muffins. They make the perfect breakfast or a delicious treat.
Prep Time
10 mins
Cook Time
10 mins
Allow muffins to cool in tin
5 mins
Total Time
35 mins
Servings: 12
Calories: 278 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
For the Muffins:
- 2 cups all purpose flour
- 6 Tablespoons butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Topping:
- 3 Tablespoons butter melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a standard muffin tin with a non-stick cooking spray.
- Cream together the butter, granulated sugar and brown sugar with a hand held mixer or stand up mixer until smooth and combined (2-3 minutes).
- Then mix in the eggs, milk, sour cream and vanilla extract until combined.
- Stir in the flour, cinnamon, baking powder, baking soda and salt by hand with a wooden spoon or spatula until just combined. Be careful not to over mix.
- Scoop the batter into the prepared muffin tin until each one is approximately 2/3 of the way full.
- Bake for 18-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to sit in the tin for 5 minutes, then carefully remove the muffins and place them on a wire rack to cool.
- Melt the butter for the topping. In a separate bowl, stir together the sugar and cinnamon for the topping.
- Once the muffins have cooled for a few minutes, brush the melted butter on the outside of each muffin and sprinkle the cinnamon and sugar mixture on top. Make sure to get all around the muffins!
- Once the muffins have been coated, they are ready to serve and enjoy!
Cup of Yum
Notes
- I don’t use cupcake liners for this recipe as I want to coat the cinnamon and sugar mixture on all sides of the muffins. Make sure to spray the tin generously with the non-stick spray so that they are easy to remove.
- These muffins are best served fresh or within a few days but you can store any leftovers in an airtight container at room temperature for up to 5 days. They are best microwaved for 15-20 seconds before enjoying the leftovers.
Nutrition Information
Calories
278kcal
(14%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
57mg
(19%)
Sodium
301mg
(13%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
380IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 301mg | 13% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.