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Snickerdoodle Muffins

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Delightful muffins infused with warm cinnamon-sugar, perfect for breakfast, snacks, or dessert, sure to please any crowd.
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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 For extra flavor, add a pinch of nutmeg.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Let cool slightly before mixing.
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk Dairy-free option: use almond/oat milk.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, combine the melted butter, egg, vanilla extract, and milk until well mixed.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes. A toothpick inserted into the center should come out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 75mgSugar: 10g

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
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