Snickerdoodle Muffins
These Snickerdoodle Muffins bring the classic cinnamon-sugar flavor into a soft, fluffy muffin that’s perfect for breakfast or brunch.
Ingredients
Muffins
- 1/2 cup whole milk
- 1 1/2 teaspoons white vinegar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon grated nutmeg
Instructions
Preparation
- Preheat the oven to 350°F and line a standard muffin pan with paper liners.
- In a small bowl, stir together the milk and vinegar and set aside.
- In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, cinnamon, salt, and nutmeg.
- In a large bowl, beat the butter and sugar for about 2 minutes until creamy.
- Add the egg and vanilla and mix until combined.
- Add the flour mixture and milk mixture alternately, mixing just until the batter comes together.
Topping and Baking
- In a small bowl, mix together the topping ingredients.
- Using a 1/4-cup scoop or measuring cup, dip portions of batter into the cinnamon-sugar topping and roll gently to coat.
- Place each coated portion into a prepared muffin cup.
- Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean.
- Cool on a wire rack before serving.
Notes
Always use paper liners, as the sugar coating will cause sticking. Do not overmix the batter to keep the muffins light and fluffy. Freshly grated nutmeg adds the best flavor.