Snickerdoodle Muffins
Buttery, cinnamon-kissed, and sugar-dusted, these snickerdoodle muffins boast a plush, tangy crumb thanks to sour cream and buttermilk. With crisp cinnamon-sugar tops and tender centers, they deliver all the joy of the classic cookie in muffin form—perfect for breakfast, dessert, or a cozy treat any time.
12
muffins
Ingredients
Muffin Batter
- 2 cups (250 g) all-purpose flour spooned and leveled
- 1.5 tsp (6 g) baking powder
- 0.5 tsp (2 g) baking soda
- 1 tsp (4 g) cream of tartar
- 0.5 tsp (3 g) fine salt
- 2 tsp (5 g) ground cinnamon
- 1/2 cup (113 g) unsalted butter softened to room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1/2 cup (120 g) sour cream full-fat
- 1/4 cup (60 ml) buttermilk well-shaken
- 2 tsp (10 ml) vanilla extract
Cinnamon-Sugar Coating
- 1/4 cup (57 g) unsalted butter melted (for dipping muffin tops)
- 1/3 cup (65 g) granulated sugar
- 2 tsp (5 g) ground cinnamon
Equipment
- 12-cup muffin tin
- Mixing bowls
- Electric Mixer or Whisk
- Wire rack
- Ice cream scoop (optional)
Instructions
- Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, and cinnamon. Set aside.
- In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each. Mix in vanilla, sour cream, and buttermilk until combined (it may look a bit curdled).
- Add the dry ingredients to the wet, folding gently just until no dry streaks remain. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about 3⁄4 full.
- Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking 12–15 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- While the muffins cool slightly, prepare the cinnamon-sugar filling: Combine sugar and cinnamon in a bowl. Melt 1/4 cup butter in another bowl.
- Brush or dip each muffin top with melted butter, then immediately roll or sprinkle with cinnamon-sugar. Enjoy warm or at room temperature.
Notes
Feel free to swap sour cream for full-fat Greek yogurt or make your own buttermilk by adding 3⁄4 tsp lemon juice to 1⁄4 cup milk. For smaller muffins, use a mini muffin pan and reduce the bake time to 9–11 minutes. Muffins keep at room temperature for 2–3 days or freeze well for up to 2 months.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 140mg | Potassium: 78mg | Fiber: 1g | Sugar: 17g | Vitamin A: 266IU | Calcium: 48mg | Iron: 1.1mg