– **Title**: Snickerdoodle Muffins
– **Ingredients**:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/3 cup unsalted butter, softened
– 1 cup granulated sugar, divided
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 1 tablespoon sugar (for topping)
– 1 teaspoon ground cinnamon (for topping)
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
3. In a large bowl, cream together the softened butter and 3/4 cup of granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. In a small bowl, mix the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the tops of the muffin batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious Snickerdoodle Muffins, warm or at room temperature!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re gluten-free, you can use a gluten-free flour blend that measures cup-for-cup like regular flour. I’ve tried this with great results!
Unsalted Butter: Use unsalted butter for better control over the salt content. You can swap it with coconut oil or vegetable oil if you’re dairy-free. Just keep it at room temperature before mixing.
Sour Cream: This adds moisture and tang. If you’re out, plain yogurt or buttermilk can work instead. I’ve used yogurt when short on sour cream—just as delicious!
Granulated Sugar: While granulated sugar gives sweetness and texture, you can replace half with brown sugar for a deeper flavor. I love this swap for an extra cozy taste!
How Can I Achieve the Perfect Muffin Texture?
Getting the right muffin texture can be tricky, but the key is in the mixing technique. Overmixing can lead to dense muffins.
- Combine wet and dry ingredients just until you see no flour—some lumps are okay!
- Prepping your muffin tin and lining it properly keeps muffins from sticking.
- Fill each muffin liner only about ¾ full to allow room for rising, but not overflowing.
How to Make Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Topping:
- 1 tbsp sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and around 20 minutes to bake. After that, you’ll want to let them cool for about 5 minutes in the tin, making the total time roughly 40 minutes from start to finish. A quick and delightful treat!
Step-by-Step Instructions:
1. Prepping the Oven and Tin:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a muffin tin with cupcake liners to prepare for the batter. This will make it easy to remove your muffins once they’re done!
2. Mixing the Dry Ingredients:
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mixing them well helps ensure an even rise and flavor in your muffins. Set this bowl aside for now.
3. Creaming the Butter and Sugar:
Grab a large bowl, then beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is important because it helps to incorporate air into the batter, making your muffins light. You can use a hand or stand mixer for this.
4. Adding Eggs and Flavor:
Next, add the eggs one at a time, mixing well after each addition. This ensures they’re well combined. After that, stir in the vanilla extract and sour cream until everything is smooth and mixed together.
5. Combining Wet and Dry Ingredients:
Now, it’s time to incorporate the dry ingredient mixture into the wet ingredients. Gradually add the dry mix to your large bowl, stirring gently until everything is just combined. Be careful not to overmix—this keeps your muffins fluffy.
6. Filling the Muffin Liners:
Using a spoon, fill each muffin liner about ¾ full with the batter. This gives the muffins space to rise without overflowing.
7. Preparing the Topping:
In a small bowl, mix together the tablespoon of sugar and the teaspoon of ground cinnamon for the topping. Generously sprinkle this mixture on top of the batter in each muffin before they go in the oven. This little touch adds a delightful cinnamon sweetness!
8. Baking the Muffins:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. Keep an eye on them! You’ll know they’re ready when a toothpick inserted into the center comes out clean, with no batter attached.
9. Cooling Down:
Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps them firm up and prevents sogginess.
10. Time to Enjoy!
Now that your Snickerdoodle Muffins are cool, it’s time to dig in! They’re delicious warm and will fill your kitchen with a wonderful cinnamon aroma. Enjoy your treat!
Can I Substitute Greek Yogurt for Sour Cream?
Yes, you can use Greek yogurt in place of sour cream! It will add a similar tanginess and moisture to the muffins. Just make sure to use plain Greek yogurt to keep the flavor profile intact.
How Can I Make These Muffins Dairy-Free?
To make dairy-free Snickerdoodle Muffins, substitute the unsalted butter with a dairy-free butter alternative and use a non-dairy yogurt or plant-based sour cream for the wet ingredients. The taste might be slightly different, but they’ll still be delicious!
How to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can also freeze them. Place the cooled muffins in a freezer bag, and they’ll stay fresh for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Can I Add Mix-Ins to These Muffins?
Absolutely! Feel free to add mix-ins like chocolate chips, nuts, or raisins for extra flavor and texture. Just be sure to fold them in gently after mixing the dry and wet ingredients to avoid overmixing.
