Snickerdoodle Muffins

Prep Time
Cook Time
Ready In

Recipe: #41484

August 20, 2023

Categories: Muffins

"If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using."

Original is 12 servings
  • For the Muffins:
  • For the Cinnamon-Sugar Topping:


  • Serving Size: 1 (82.7 g)
  • Calories 184.9
  • Total Fat - 3.7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 42.1 mg
  • Sodium - 4852 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 17.8 g
  • Protein - 4 g
  • Calcium - 37.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer.

Step 4

Beat in the eggs, one at a time, followed by the vanilla extract. Mix well after each addition.

Step 5

Gradually add the dry ingredients and buttermilk to the butter mixture in alternating batches, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.

Step 7

In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.

Step 8

Before baking, brush the tops of each muffin with the melted butter. Then, generously sprinkle the cinnamon-sugar mixture over the buttered tops.

Step 9

Place the muffin tin in the preheated oven and bake for approximately 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 10

Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.


No special items needed.

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