Delicious and tender Snickerdoodle Muffins that taste like a snickerdoodle cookie, perfect for breakfast or dessert!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 2/3 cup sugar
- 2 tablespoons cinnamon
- 2 1/4 cups flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1/4 cup buttermilk
Preheat the oven to 350ºF. Prepare a muffin tin with liners.
In a small bowl, combine the 2/3 cup sugar and cinnamon for the topping. Set aside.
In a medium bowl, whisk together the dry ingredients.
In a large bowl, cream together the butter and sugar with an electric mixer until fluffy. Add the eggs and vanilla and combine.
Add in half of the dry ingredients to the wet ingredients and beat until combined. Add in the sour cream and buttermilk and beat to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
Using a large cookie dough scoop, plop a scoop of batter into the bowl with the sugar/cinnamon. Gently roll the batter in the mixture. Place the ball into the muffin liner.
When you have completed all of the muffins, sprinkle the leftover cinnamon/sugar onto the tops of all of the muffins.
Bake the muffins for about 18-20 minutes or until they are golden on top and just baked through.
Let cool for 15 minutes before serving and enjoy!
- These muffins are too delicate for just cooking spray, so make sure you use liners.
- Greek yogurt may be substituted for the sour cream.
Calories: 259kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 135mg | Potassium: 92mg | Fiber: 1g | Sugar: 19g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 0.9mg