Description
Delicious Snickerdoodle Muffins with a cinnamon-sugar topping, perfect for a sweet treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- In a separate small bowl, combine the granulated sugar and ground cinnamon for the topping.
- Fill each muffin cup about ¾ full with batter and sprinkle the cinnamon-sugar mixture on top.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger cinnamon flavor, increase the amount of cinnamon in the topping.
- These muffins are best served fresh but can be stored in an airtight container for up to 3 days.
- Feel free to add chocolate chips for an extra delicious twist!
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg