Snickerdoodle Muffins
Snickerdoodle muffins have all the flavor of the classic cookie, but for breakfast.
Servings: 12
Ingredients
For the muffin batter
- 8 tablespoons unsalted butter softened
- 2/3 cup granulated sugar
- 2/3 cup sour cream
- 1/4 cup milk
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
For the topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with papers.
- Cream together butter and 2/3 cup sugar until fluffy, then mix in sour cream, egg, milk, and vanilla.
- In another bowl, sift together flour, baking powder, cream of tartar, 1/2 teaspoon cinnamon, and salt.
- Stir into the sugar mixture until just mixed. Batter will be thick.
- Divide batter among 12 muffin cups.
- Mix together remaining sugar and cinnamon and sprinkle over muffins. It's OK if some falls into the paper liners; it will bake into the muffins.
- Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Serve warm.
