These snickerdoodle muffins let you enjoy one of America's favorite cookies for breakfast. Make a big batch and freeze some for another day.
- Serves: 12 persons
- 2cups all-purpose flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon ground cinnamon
- ½teaspoon salt
- ½cup butter (unsalted, softened)
- ¾cups granulated sugar
- 2large eggs
- 2 ½teaspoons vanilla extract
- ¾cup milk
- ½cup sour cream
- For the Topping:
- 2Tablespoons butter (melted)
- 3tablespoons granulated sugar
- 1 ½teaspoons cinnamon (ground)
Step 1Gather the ingredients.
Step 2Preheat the oven to 375 F and grease a 12-cup muffin tin .
Step 3In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to blend thoroughly and set aside.
Step 4In a mixing bowl with an electric mixer, beat the softened butter with the sugar until light and fluffy.
Step 5Add the eggs, one at a time, beating well after each addition.
Step 6With the mixer on low speed, blend in the milk, sour cream, and vanilla.
Step 7Using a spoon or rubber spatula, mix the dry ingredients into the wet ingredients. Stir just until moistened; do not overmix the batter.
Step 8Fill each cup in the muffin pan about 3/4 full.
Step 9Bake the snickerdoodle muffins in the preheated oven for about 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it (no runny batter).
Step 10Meanwhile, make the topping. Combine the sugar with the cinnamon in a small bowl.
Step 11When the muffins are ready, remove the muffin tin to a rack and let it cool for about 3 to 4 minutes, then turn the muffins out of the pan.
Step 12Brush the tops of the muffins with the melted butter and then dip the tops in the cinnamon-sugar mixture. Dip them in the cinnamon sugar again after they have cooled completely.