Instructions:
Step 1
Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray.
Step 2
In a large bowl, cream together the softened butter and 1 cup sugar until smooth.
Step 3
Beat in the egg, vanilla, milk, and sour cream until well combined.
Step 4
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, stirring gently until just combined.
Step 6
Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
Step 7
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
While the muffins are baking, mix the melted butter, 1/3 cup sugar, and cinnamon for the topping.
Step 9
Once the muffins are done, let them cool slightly.
Step 10
Brush the tops with melted butter and dip them into the cinnamon-sugar mixture.
Enjoy your delicious Snickerdoodle Muffins!
Pro Tips:
Don’t Overmix: Stir the batter just until the ingredients are combined to keep the muffins light and fluffy.
Room Temperature Ingredients: Make sure the butter, egg, and milk are at room temperature to help the batter mix more evenly.
Cinnamon-Sugar Coating: For an extra crunch, dip the muffin tops twice in the cinnamon-sugar mixture after brushing with melted butter.
Nutrition (Per Muffin, approx.):
Calories: 220
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 30g
Sugar: 16g
Protein: 3g
Fiber: 1g
Sodium: 220mg