Snickerdoodle Muffins
Soft, buttery snickerdoodle muffins made with cream of tartar and topped with cinnamon sugar before baking. Makes 18.
Want This Recipe Later?
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon for the batter
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 3/4 cup granulated sugar for the batter
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1/3 cup granulated sugar for the topping
- 2 teaspoons ground cinnamon for the topping
Instructions
- Preheat the oven to 350°F and line a muffin pan with cupcake liners.
- Whisk together the flour, baking powder, baking soda, cream of tartar, 1 teaspoon cinnamon and salt.
- In another bowl, cream the butter and 3/4 cup sugar until light and fluffy. Mix in the eggs one at a time, then mix in the vanilla and sour cream.
- Add the flour mixture alternately with the milk. Mix until combined without overmixing.
- Fill the liners three-quarters full. Mix the remaining 1/3 cup sugar with 2 teaspoons cinnamon and sprinkle it over the batter.
- Bake for 17 to 19 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 2 or 3 minutes, then transfer to a rack and cool completely before serving.
Notes
The cinnamon sugar goes on before baking. The total time does not include cooling completely.
Nutrition
Serving: 1servingCalories: 170kcalCarbohydrates: 23.9gProtein: 2.6gFat: 7.2gSodium: 137mgFiber: 0.6gSugar: 12.7g