Snickerdoodle Muffins
Snickerdoodle Muffins are so soft and moist, from the first bite, you'll be hooked! The combination of the cinnamon & sugar, nutmeg, and cream of tarter give these muffins a unique and memorable experience. These muffins are quick and easy to make, as well as quick and easy to eat, your kids will gobble them up!
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 1/2 cups brown sugar, packed
- 2 tsp baking powder
- 1 tsp cream of tarter
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt I like himalayan
- 1 1/4 cups milk
- 1 egg
- 2 tbsp butter, melted
- 1 tsp vanilla I use good quality or homemade vanilla
Cinnamon & Sugar Topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Prepare a 12-slot muffin tin by spraying well with cooking spray.
- Prepare cinnamon & sugar mix, and set aside.
- In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, salt, cream of tarter, and nutmeg, whisking until well combined.
- In a smaller bowl, combined melted butter, milk, vanilla, and the egg, and whisk until well combined.
- Pour the wet ingredients into the dry ingredients, and mix with a spoon or spatula, until just combined. Don't over-mix the batter. Over-mixing could result in the muffins drying out faster.
- Divide the batter evenly between the 12 prepared muffin slots(roughly 3/4 full).
- Sprinkle cinnamon & sugar mix onto each muffin, about 1tsp per muffin.
- Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5-10 minutes, then move them to a cooling rack. Pulling them out of the tin too soon, could make them fall apart.
- Enjoy!
Notes
These muffins are amazing while still hot. Cut them in half and butter them, you'll thoroughly enjoy them. They're also great cooled or refrigerated.
Store muffins in a gallon zip-lock on the counter, or in the refrigerator.