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Snickerdoodle Muffins

Soft, fluffy muffins topped with a crackly cinnamon-sugar crust, inspired by the classic snickerdoodle cookie.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
Cinnamon-Sugar Topping
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk butter, eggs, milk, and vanilla until smooth.
  4. Pour wet ingredients into dry and stir gently until just combined.
  5. Mix topping: combine sugar and cinnamon in small bowl.
  6. Fill muffin liners 3/4 full with batter. Sprinkle tops generously with cinnamon-sugar.
  7. Bake 18–22 minutes until toothpick comes out clean.
  8. Cool 5 minutes in tin, then transfer to wire rack.

Notes

Best enjoyed warm with coffee or tea. Can be frozen for later.