Snickerdoodle Muffins bring the delicious flavor of the classic snickerdoodle cookie into a soft, fluffy muffin form. With the perfect balance of cinnamon-sugar coating and a tender, moist interior, these muffins make for a comforting breakfast, snack, or even dessert. They’re easy to make and will fill your kitchen with the irresistible scent of cinnamon and vanilla—everyone will want a taste!

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 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
• ¾ cup sour cream
• 1 tbsp ground cinnamon (for coating)
• ½ cup granulated sugar (for coating)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined.
5. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Stir until just combined—be careful not to overmix.
6. Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together the ½ cup granulated sugar and 1 tablespoon ground cinnamon.
7. Fill the Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
8. Top with Cinnamon-Sugar: Sprinkle the cinnamon-sugar mixture generously on top of each muffin before baking.
9. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply microwave for 10-15 seconds.
• Sour Cream Substitute: If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk for a slightly tangy flavor.
• For Extra Flavor: Add a cup of chopped apples or raisins to the batter for an additional twist on the classic snickerdoodle flavor.
• Make It Dairy-Free: Use dairy-free butter and sour cream alternatives to make these muffins suitable for a dairy-free diet.

These Snickerdoodle Muffins are soft, fluffy, and full of cinnamon-sugar goodness. They’re perfect for any time of day and a wonderful twist on a beloved classic cookie flavor!