Who can resist the warm, cinnamon-sugar goodness of snickerdoodles? Now imagine that classic cookie flavor transformed into a moist, fluffy muffin. Snickerdoodle muffins combine the best of both worlds, offering a delightful treat that’s perfect for breakfast, brunch, or an afternoon snack.
These muffins capture the essence of snickerdoodles with a tender crumb and a sweet, spiced topping. They’re incredibly easy to make and come together in no time, making them a favorite in my household. Whether you’re a baking novice or a seasoned pro, you’ll find this recipe both simple and rewarding.
Ingredients
To create these delightful snickerdoodle muffins, I have compiled all the necessary ingredients measured out to perfection. This ensures you achieve the ideal flavor and texture every time you bake them. Here’s what you’ll need:
- 1/2 cup (1 stick) unsalted butter: softened
- 1 cup granulated sugar
- 2 large eggs: at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons ground cinnamon
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
| Ingredient | Measurement |
|----------------------------------|----------------------------|
| Unsalted Butter | 1/2 cup (1 stick) |
| Granulated Sugar | 1 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 1 and 1/2 cups |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Cream of Tartar | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Sour Cream | 1/2 cup |
| Milk | 1/4 cup |
| Ground Cinnamon | 2 tablespoons |
| **For the Topping:** | |
| Granulated Sugar | 1/4 cup |
| Ground Cinnamon | 1 tablespoon |
Tools and Equipment Needed
To ensure the best results when making snickerdoodle muffins, having the right tools and equipment is essential. Here is what you will need:
- Mixing Bowls: You will need at least two mixing bowls: one for the dry ingredients and one for the wet ingredients.
- Whisk: A whisk is important for combining the dry ingredients evenly.
- Electric Mixer: An electric hand mixer or a stand mixer will help you cream the butter and sugar until light and fluffy.
- Rubber Spatula: A rubber spatula is handy for scraping down the sides of the bowls and ensuring everything is well mixed.
- Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe.
- Paper Liners: Use paper liners to line the muffin tin for easy removal and clean-up.
- Ice Cream Scoop: An ice cream scoop or a cookie scoop ensures even portioning of the batter into the muffin cups.
- Cooling Rack: A cooling rack helps the muffins cool evenly and swiftly after baking.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking, so use both dry and liquid measuring cups, along with measuring spoons.
Having these tools ready will streamline your baking process, leaving you to enjoy the delicious results.
Directions
Follow these steps to create delicious snickerdoodle muffins that are sure to impress.
Prepping Your Ingredients
- Preheat your oven to 375°F.
- Grease a 12-cup muffin tin or line with paper liners.
- Gather all your ingredients, ensuring everything is measured and ready for use.
Making the Muffin Batter
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in 1 teaspoon of pure vanilla extract.
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the flour mixture.
- Stir until just combined, being careful not to overmix.
- In a small bowl, combine 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon.
- Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over each muffin.
Once your muffins are ready to bake, place them in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Baking Instructions
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures your muffins bake evenly.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat 1/2 cup of unsalted butter (softened) and 1 cup of granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in 2 large eggs, one at a time. Then, add 1 teaspoon of vanilla extract and 1 cup of sour cream, mixing until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter, as this can result in tough muffins.
- Fill the Muffin Cups: Using an ice cream scoop or spoon, evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Make Cinnamon-Sugar Topping: In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture generously over the top of each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the Muffins: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
These steps will help you create snickerdoodle muffins that capture the classic taste of snickerdoodle cookies in a moist, fluffy form.
Cooling and Serving Tips
Once you’ve taken your snickerdoodle muffins out of the oven, it’s vital to let them cool properly to achieve the best texture and flavor. Here are my expert tips for cooling and serving these delightful muffins:
- Cooling on a Wire Rack:
- Remove the muffins from the muffin tin immediately after baking.
- Place them carefully on a wire rack for even cooling. This helps prevent sogginess and maintains the muffins’ fluffy texture.
- Optimal Cooling Time:
- Allow the muffins to cool for at least 10-15 minutes. This time lets the muffins set and makes them easier to handle.
- If you prefer a slightly warm muffin, 10 minutes should suffice. For completely cooled muffins, let them sit for about 30 minutes.
- Serving Suggestions:
- Serve your snickerdoodle muffins with a pat of butter for a rich addition.
- Pair with a cup of coffee or hot chocolate for a perfect breakfast or snack.
- Consider a light dusting of powdered sugar for an extra touch of sweetness.
- Storing Leftovers:
- If you have any leftovers (though it’s unlikely!), store them in an airtight container at room temperature.
- For extended freshness, you can refrigerate them, but be sure to warm them slightly before serving to restore their fluffy texture.
- Snickerdoodle muffins freeze well. Wrap each muffin individually in plastic wrap and store them in a freezer bag. Defrost and warm in the oven when ready to enjoy.
Storage and Reheat Instructions
Proper storage is key to maintaining the delicious flavor and moist texture of your snickerdoodle muffins. Here’s how I ensure they stay fresh:
Storing Snickerdoodle Muffins
- Cool Completely: Allow the muffins to cool completely on a wire rack before storing. This prevents condensation, which can make the muffins soggy.
- Airtight Container: Place the muffins in an airtight container. You can line the container with paper towels to absorb excess moisture.
- Room Temperature: Store the container at room temperature if you plan to eat the muffins within 2 days. For longer storage, follow the refrigeration or freezing instructions below.
Refrigeration
- Wrap Individually: Wrap each muffin in plastic wrap to prevent them from drying out.
- Sealed Bag: Place the wrapped muffins in a resealable plastic bag or an airtight container.
- Refrigerate: Store the bag or container in the refrigerator for up to 1 week.
Freezing Snickerdoodle Muffins
- Wrap for Freezing: Wrap each muffin tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Freezer Bag: Place the wrapped muffins in a large resealable freezer bag.
- Label and Freeze: Label the bag with the date and store the muffins in the freezer for up to 3 months.
Reheating Instructions
Room Temperature Muffins
- Microwave: For a quick reheat, place a muffin on a microwave-safe plate and heat for 15-20 seconds. This will warm the muffin without altering its texture.
- Oven: Preheat your oven to 300°F (150°C). Place the muffins on a baking sheet and heat for 5-10 minutes for a freshly baked taste.
- Thaw if Frozen: Before reheating, thaw frozen muffins in the refrigerator overnight.
- Warm Up: Use the same microwave or oven instructions as for room temperature muffins. If using the oven, it may take a few extra minutes if the muffins are coming from the refrigerator.
By following these storage and reheating guidelines, your snickerdoodle muffins will retain their scrumptious texture and delightful flavor, ready to enjoy whenever you crave them.
Make-Ahead and Freezing Tips
Preparing snickerdoodle muffins ahead of time can make your mornings much easier. Here’s how you can effectively make and freeze these delightful treats to maintain their flavor and texture.
Freezing Unbaked Muffin Batter
- Prepare the Batter: Follow the recipe to make the muffin batter. Scoop the batter into paper-lined muffin tins as if you were about to bake them.
- Freeze the Muffin Tins: Place the muffin tins in the freezer and freeze the batter until solid (about 2-3 hours).
- Store the Frozen Muffin Cups: Once frozen, remove the muffin cups from the tins and place them in a large freezer bag. Make sure to label the bag with the date.
- Bake from Frozen: To bake, preheat the oven and place the frozen muffin cups back into the muffin tin. Bake as directed, adding an additional 5 minutes to the baking time.
Freezing Baked Muffins
- Cool the Muffins: Allow the baked muffins to cool completely on a wire rack.
- Wrap Individually: Once cooled, wrap each muffin tightly in plastic wrap to prevent freezer burn.
- Store in Freezer Bag: Place the wrapped muffins in a large freezer bag, removing as much air as possible from the bag before sealing.
- Label and Date: Label the bag with the date of freezing.
- Reheat and Enjoy: To reheat, unwrap the muffins and microwave them on a microwave-safe plate for about 20-30 seconds or until warm.
- Overnight Thawing: If you plan to eat the muffins the next morning, simply transfer them from the freezer to the refrigerator the night before.
- Quick Thawing: If in a rush, you can thaw at room temperature for about an hour or two.
- Maintain Freshness: Once thawed, store the muffins in an airtight container and consume within a few days to ensure maximum freshness.
By following these make-ahead and freezing tips, you can enjoy delicious snickerdoodle muffins anytime without the hassle.
Conclusion
Snickerdoodle muffins are a delightful treat that combines the best of cookies and muffins. By following the recipe and tips I’ve shared, you can enjoy these delicious muffins fresh out of the oven or from the freezer. Proper storage and reheating methods are essential to maintain their flavor and texture. With these make-ahead and freezing techniques, you’ll always have a batch ready for any occasion. Enjoy the warm, cinnamon-sugar goodness of snickerdoodle muffins whenever you crave them.