Snickerdoodle Muffins

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If you’ve ever experienced the warm, comforting first bite of a snickerdoodle cookie, you’ll understand the sheer joy that these Snickerdoodle Muffins bring. They have everything you love about the classic cookie – the cinnamon-sugar coziness and the soft and fluffy texture.

And if you like this muffin recipe, you should also try Apple Crumb Muffins, Cinnamon Breakfast Muffins, and Protein Cinnamon Roll Muffins.

Snickerdoodle Muffins Ingredients

1. All-Purpose Flour (2 ½ cups): The primary structure of these muffins comes from all-purpose flour. It provides the necessary gluten to give the muffins a soft and tender crumb.
2. Baking Powder (2 tsp) and Baking Soda (½ tsp): These leavening agents work together to help the muffins rise, making them light and fluffy.
3. Salt (½ tsp): Salt enhances the flavor of baked goods. It balances the sweetness and intensifies the other flavors.
4. Ground Cinnamon (1 ½ tsp) and Ground Nutmeg (½ tsp): The star spices in snickerdoodles are cinnamon and nutmeg. They add warmth and a wonderful aroma that’s synonymous with the classic cookie.
5. Unsalted Butter (½ cup, softened): Butter contributes to the muffins’ rich flavor and moist texture. It’s an essential ingredient for snickerdoodle goodness.
6. Granulated Sugar (1 cup): Sugar is a sweet necessity, offering both sweetness and tenderness to the muffins’ crumb.
7. Eggs (2): Eggs provide structure and moisture to the muffins. They help bind the ingredients together and create a soft texture.
8. Vanilla Extract (1 tsp): Vanilla extract complements the cinnamon and nutmeg, adding depth and enhancing the overall flavor profile.
9. Plain Greek Yogurt (1 cup): Greek yogurt brings moisture to the muffins, contributing to their delightful softness and a slight tangy note.
10. Milk (¼ cup): Milk makes the batter smoother and lighter, ensuring the muffins’ texture is perfectly tender.
11. Granulated Sugar and Ground Cinnamon (For Topping): The cinnamon sugar topping is what gives these muffins that classic snickerdoodle flavor and crunch. It’s the sweet and slightly spicy finishing touch.
12. Unsalted Butter (For Topping): The melted butter is used to help the cinnamon sugar adhere to the muffins, creating the iconic snickerdoodle coating.

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and the Greek yogurt to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins are baking, prepare the cinnamon sugar topping. In a small bowl, combine ¼ cup of granulated sugar and 2 tsp of ground cinnamon.
9. As soon as the muffins are done baking and still warm, brush the tops with melted butter and dip them into the cinnamon sugar mixture to coat evenly.
10. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Serve your homemade Snickerdoodle Muffins and enjoy!

Expert Tips:

• For an extra flavor twist, you can add a handful of cinnamon chips or white chocolate chips to the muffin batter before baking.
• These muffins pair wonderfully with a hot cup of coffee or tea, making them a delightful morning treat.

Storage and Freezing:

Store these muffins in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them in an airtight container for up to 2-3 months.

Substitutions and Variations:

• For an extra flavor twist, you can add a handful of cinnamon chips or white chocolate chips to the muffin batter before baking.
• If you don’t have a muffin tin, you can use silicone muffin cups or even make them in mini loaf pans.

FAQs:

Q1: How should I store these Snickerdoodle Muffins?
A1: Store these muffins in an airtight container at room temperature for up to 3-4 days. You can also freeze them in an airtight container for up to 2-3 months.

Q2: Can I use yogurt other than Greek yogurt?
A2: Yes, you can use regular yogurt if you prefer, but Greek yogurt provides a thicker texture to the muffins.

Q3: Can I make these muffins without a muffin tin?
A3: If you don’t have a muffin tin, you can use silicone muffin cups or even make them in mini loaf pans.

More Recipes You’ll Love:

• Maple Brown Butter Cornbread
• Banana Oatmeal Muffins
• Protein Oatmeal Pancakes
• Dairy-Free Banana Crumb Muffins

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Snickerdoodle Muffins

Ingredients

• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup  unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup plain greek yogurt
• 1/4 cup milk

Cinnamon Sugar Topping

• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter

Instructions

• Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• Alternate adding the dry ingredients** and the Greek yogurt to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined. Be careful not to overmix; a few lumps are okay.
• Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• While the muffins are baking, prepare the **cinnamon sugar topping**. In a small bowl, combine ¼ cup of granulated sugar and 2 tsp of ground cinnamon.
• As soon as the muffins are done baking and still warm, **brush the tops** with melted butter and dip them into the cinnamon sugar mixture to coat evenly.
• Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.