Snickerdoodle Muffins

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.