Snickerdoodle 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."
Ingredients
- For the Muffins:
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- For the Cinnamon-Sugar Topping:
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Nutritional
- 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.
Tips
No special items needed.