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Snickerdoodle Muffins

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A delightful twist on the classic snickerdoodle cookie, these muffins offer comforting flavors of cinnamon and sugar in a soft, fluffy form. Perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together melted butter, egg, vanilla extract, and milk.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgSugar: 10g

Notes

Serve warm or at room temperature. For an extra special touch, sprinkle a little extra cinnamon-sugar on top before serving. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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