why make this recipe
Snickerdoodle muffins are a delightful treat that combines the soft texture of muffins with the comforting flavors of cinnamon and sugar. They are easy to make and perfect for breakfast, snacks, or dessert. These muffins bring the joy of classic snickerdoodle cookies to a convenient form that everyone loves.
how to make Snickerdoodle Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 tablespoon sugar (for topping)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, milk, and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Divide the batter evenly among the muffin cups.
- In a small bowl, mix together the additional sugar and cinnamon for the topping, and sprinkle it over the muffins.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Enjoy your warm muffins!
how to serve Snickerdoodle Muffins
These muffins are best enjoyed warm. Serve them with a cup of coffee or milk for a delightful treat. You can also top them with a little butter or cream cheese for extra flavor.
how to store Snickerdoodle Muffins
Store any leftover muffins in an airtight container at room temperature for up to three days. If you want to keep them for a longer time, you can freeze them. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer.
tips to make Snickerdoodle Muffins
- Make sure your butter is melted but not too hot; allow it to cool slightly before mixing.
- Avoid overmixing the batter; mix until just combined for a lighter muffin.
- You can add a few chopped nuts or chocolate chips for extra flavor if you like.
variation
You can easily customize these muffins by adding ingredients like cocoa powder to make chocolate snickerdoodle muffins or nuts for added crunch.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour, but the muffins might be a little denser.
2. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done baking.
3. Can I make these muffins without eggs?
Yes, you can use flaxseed meal or applesauce as an egg substitute. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.
Snickerdoodle Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, milk, and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Divide the batter evenly among the muffin cups.
- In a small bowl, mix together the additional sugar and cinnamon for the topping, and sprinkle it over the muffins.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.