Serves 12
28 min
Snickerdoodle Muffins
Recipe GLPRe7112cec8c1fb1
Tender, lightly sweet muffins with a delightful cinnamon-sugar topping. These breakfast treats combine warm spices with a tender crumb, making them perfect for morning coffee or a casual brunch gathering.
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Ingredients
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (for batter)
1/2 cup buttermilk
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Directions
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper muffin cups or lightly coat with nonstick cooking spray.
In a large mixing bowl, beat the softened butter and 3/4 cup sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon.
Add the dry ingredients to the butter mixture and stir until just combined—do not overmix, as this will make the muffins tough.
Gently fold in the buttermilk until the batter just comes together. Some lumps are fine.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
In a small bowl, combine the remaining 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle the mixture generously over each muffin.
Bake at 400°F for 5 minutes, then reduce the oven temperature to 375°F and bake for an additional 12-14 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
