Snickerdoodle Muffins

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Snickerdoodle muffins are one of the most delicious ways to start your morning off right. With their cinnamon sugar topping and soft, cake-like interior, they are sure to satisfy your sweet tooth. I’ve been baking these muffins every Monday morning for the past year as part of a family tradition, and my kids just can’t get enough of them. The best part is that they’re so easy to make, even a beginning baker could whip them up.

You really don’t need any fancy equipment or baking expertise to make these muffins. All you need is a bowl, a muffin tin, and about 30 minutes from start to finish. But trust me when I say these muffins are so worth the little effort they take. Between the mouths-watering aroma they create and their melt-in-your-mouth texture, they will have you looking forward to Monday mornings.

Should I Use Butter or Oil in My Snickerdoodle Muffins?

I highly recommend using butter instead of oil when making these muffins. While vegetable oil would work, the butter provides so much more rich flavor. When using melted butter in the batter, along with a generous scoop of sugar and splash of vanilla, you end up with muffins that taste almost like a snickerdoodle cookie. The butter also makes the texture perfectly moist and tender. For best results, let the butter soften to room temperature before mixing up the batter.

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What If My Muffins Don’t Rise Very Much?

If your snickerdoodle muffins seem a little too dense or flat, there are a couple easy fixes. First, make sure not to overmix the batter. You just need to combine the wet and dry ingredients until there are no flour streaks left. Overmixing develops too much gluten, leading to less rise. Also, check that your baking powder or soda isn’t expired. Old leavening agents lose their potency. Finally, properly preheating your oven and lining it with a baking pan to block hot spots can help the muffins rise more evenly.

How Long Do Snickerdoodle Muffins Stay Fresh?

One batch of these irresistible muffins makes 12, which is more than enough for a family breakfast. Luckily, the muffins store well for 3-4 days either at room temperature wrapped tight or in the refrigerator. The cold environment helps retain moisture. You can even freeze baked muffins up to 3 months by wrapping them tightly in plastic wrap or bags. Allow to thaw overnight before enjoying.

I hope you’ll give these delightful snickerdoodle muffins a try soon. They make weekday mornings so much cozier and filled with cinnamon delight. Your family will surely thank you for these magical muffins! Let me know if you have any other questions.

Snickerdoodle Muffins Recipe:

Ingredients

  • Flour: 2 cups
  • Baking Soda: ¾ tsp.
  • Cream of Tartar: ¾ tsp.
  • Salt: ¼ tsp.
  • Butter (softened): ½ cup
  • Sugar: 1 cup
  • Eggs: 2
  • Milk: 1 cup
  • Vanilla: 1 ½ tsp.
  • For the Muffin Topping:
    • Sugar: 1/3 cup
    • Cinnamon: 1 Tbsp

Instructions

  1. Preparation: Start by preheating your oven to 375 degrees. Grease a 12-cup muffin tin to ready it for the batter.
  2. Dry Ingredients: In a bowl, thoroughly mix flour, baking soda, cream of tartar, and salt.
  3. Wet Ingredients: In a separate bowl, blend the softened butter, sugar, eggs, milk, and vanilla until smooth.
  4. Combine: Gently mix the wet ingredients into the dry ingredients. Be careful not to overmix to ensure the muffins remain light and fluffy.
  5. Muffin Topping: Mix together the sugar and cinnamon.
  6. Assembling: Fill the muffin tins with the batter, topping each one generously with the cinnamon-sugar mixture.
  7. Baking: Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Enjoy these Snickerdoodle Muffins as a delightful start to your day or as a sweet treat any time!

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