How to make Snickerdoodle Muffins? Easy step-by-step Recipe
Soft, fluffy Snickerdoodle Muffins coated in cinnamon sugar and dusted with powdered sugar. Easy to bake, perfect for breakfast or dessert.
Equipment
- 2 Mixing Bowls
- 1 Set measuring cups
- 1 Set measuring spoons
- 1 Whisk
- 1 Hand mixer
- 1 Muffin tin (12-cup)
- 1 non-stick spray
- 1 Ice cream scoop
- 1 Cooling Rack
Ingredients
- 2 Cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup Unsalted butter
- 1 cup granulated sugar
- 2 large Eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar: In another bowl, beat softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
- Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry: Slowly add the dry ingredients to the wet mixture, alternating with milk. Stir gently until just combined (do not overmix).
- Fill muffin tin: Scoop batter evenly into prepared muffin cups, filling each about ¾ full.
- Prepare topping: In a small bowl, mix sugar and cinnamon. Brush muffin tops lightly with melted butter, then sprinkle with the cinnamon-sugar mixture.
- Bake: Place in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Lightly sprinkle powdered sugar over cooled muffins before serving.
