Ingredients
For the Muffins:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cream of tartar (the secret ingredient for that signature snickerdoodle taste!)
- ½ tsp salt
- 1 cup (240g) sour cream (adds moisture and richness)
For the Cinnamon-Sugar Coating:
- 1/3 cup (65g) granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
1. Preheat the Oven & Prep the Pan
Before you do anything, preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners. For an added touch, lightly coat the liners with a bit of non-stick spray, so your muffins slide out effortlessly.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial—cream for a good 3-4 minutes. The more air you beat into the butter and sugar, the fluffier your muffins will be.
Pro Tip: If you’re mixing by hand, keep a steady rhythm. If using an electric mixer, set it to medium speed. You want the butter to be pale and fluffy.
3. Add the Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Once both eggs are incorporated, mix in the vanilla extract. The mixture should look glossy and smooth.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Cream of tartar gives these muffins that snickerdoodle-like tang, so don’t skip this part!
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the butter mixture, alternating with the sour cream. Start with a third of the dry ingredients, then half of the sour cream, another third of the dry ingredients, followed by the remaining sour cream, and finally, the last portion of dry ingredients. Mix gently until everything is just combined.
Pro Tip: Avoid overmixing at this stage. Stirring too much can make the muffins dense instead of tender.
6. Create the Cinnamon-Sugar Coating
In a small bowl, combine the granulated sugar and ground cinnamon. You’ll be using this mixture to roll your muffin batter in before baking, which will give them that distinctive snickerdoodle crust.
7. Scoop & Roll
Scoop out the muffin batter (an ice cream scoop works well for even portions) and gently roll each portion in the cinnamon-sugar mixture. This may get a little messy, but it’s worth it! Place each coated muffin into the prepared tin.
Pro Tip: To get an even coat, lightly dust the batter balls with your hands. Don’t worry if some of the batter sticks to your hands—it’ll add even more texture to the muffins!
8. Bake
Bake the muffins for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes, as you want them to be golden but not overbaked.
Enjoy the Perfect Muffin
Once the muffins are baked, let them cool for about 5 minutes in the tin before transferring them to a wire rack. But let’s be real: these are best enjoyed warm, when the cinnamon-sugar coating is still slightly crispy, and the inside is soft and fluffy.
Tips & Variations: Make Them Your Own!
- Add a Filling: Want to take these muffins to the next level? Try filling them with a dollop of cinnamon-cream cheese. Just fill your muffin tin halfway, add a spoonful of filling, and then cover with more batter before baking.
- More Spice: If you’re a cinnamon lover, add a pinch of nutmeg to the batter for a deeper, spicier flavor.
- Mini Muffins: Want to make these bite-sized? Use a mini muffin tin and reduce the baking time to about 10-12 minutes.
Storage & Freezing Instructions
Snickerdoodle Muffins are best enjoyed fresh out of the oven, but they keep well at room temperature in an airtight container for up to 3 days. To keep that cinnamon-sugar crunch, it’s a good idea to store them uncovered for the first few hours to prevent any sogginess.
If you’d like to freeze them, wrap each muffin tightly in plastic wrap and place them in a zip-top bag. They can be frozen for up to 2 months. When ready to eat, let them thaw at room temperature, then warm them in the oven for 5-10 minutes at 350°F (175°C) to revive that fresh-baked flavor.
Final Thoughts
There’s something incredibly comforting about the warm, cinnamon-sugar aroma that fills your kitchen when baking these Snickerdoodle Muffins. The recipe is simple yet yields impressively soft and flavorful muffins. Serve them for breakfast, as a snack, or dessert, and watch them disappear quickly.
Ready to try this recipe? Let us know in the comments how your muffins turned out, and share any fun twists you made along the way! Happy baking!
This recipe will entice visitors to not only try it but also engage them in the process with helpful tips, fun variations, and storage options!