Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ¾ cup buttermilk - ½ cup cinnamon sugar (¼ cup granulated sugar + 1 tablespoon ground cinnamon) Gathering the right ingredients is key. I love using high-quality flour for the best texture. The baking powder and baking soda work together to make the muffins rise. Salt and cinnamon add flavor, too. For the wet mix, I prefer unsalted butter. It gives you control over the saltiness. Granulated sugar adds sweetness and helps with the muffin's texture. Eggs bind everything together. I always use fresh eggs for their richness. Vanilla adds a nice touch, and buttermilk keeps the muffins moist. For the topping, the cinnamon sugar is a must. It gives the muffins a sweet, crunchy finish. You can adjust the sugar and cinnamon to your taste. The balance of flavors makes these muffins a delight. - Preheat the oven to 350°F (175°C). - Line or grease the muffin tin. Start by preheating your oven. This step ensures even baking. Greasing or lining the muffin tin helps muffins come out easily. - Whisk the dry ingredients together. - Cream the butter and sugar. - Add eggs and vanilla to the mixture. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This mix adds flavor and structure. In another bowl, beat the softened butter with sugar until it’s light and fluffy. This process creates air, making the muffins rise. Next, add the eggs one at a time and mix well. Finally, stir in the vanilla extract for that warm flavor. - Alternate adding dry ingredients and buttermilk. - Fill muffin tins with batter. Now it's time to combine everything. Gradually add the dry mixture and buttermilk to the butter mix, starting and finishing with the dry mix. Remember, mix gently to avoid tough muffins. Once mixed, scoop the batter into the muffin tins, filling each about two-thirds full. - Prepare the cinnamon sugar topping. - Bake and check for doneness. For the topping, mix sugar and cinnamon in a small bowl. Sprinkle it generously over the muffins before baking. Now, place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. It should come out clean. - Cool muffins in the pan. - Transfer to a wire rack. After baking, let the muffins cool in the pan for 5 minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Enjoy the delightful aroma as they cool! To make your snickerdoodle muffins fluffy, cream the butter and sugar well. I use an electric mixer for this step. Mix them for about 3 to 4 minutes. You want the mixture to be light and fluffy. This adds air to your muffins. Be careful not to overmix the batter when you combine wet and dry ingredients. Mix until you see no dry flour. Overmixing can make your muffins tough. Gently folding in the ingredients keeps them soft and airy. You can serve these muffins warm or at room temperature. They taste great either way. I like to arrange them on a rustic wooden platter. For a special touch, sprinkle extra cinnamon sugar on top just before serving. This adds a nice crunch and sweetness. Here are some essential tools for this recipe: - Electric mixer for creaming butter and sugar - Muffin tin, preferably a non-stick type - Mixing bowls for dry and wet ingredients - Whisk for combining dry ingredients Using a quality muffin tin helps your muffins bake evenly. A non-stick tin makes it easy to remove muffins without any mess. {{image_2}} You can easily change the flavor of your snickerdoodle muffins. Try adding chocolate chips or nuts for a sweet crunch. They add a rich texture that complements the cinnamon well. If you love fruit, mix in some diced apples or mashed bananas. These fruits add moisture and a hint of natural sweetness. You can even use dried fruits like raisins or cranberries for an extra twist. If you need a gluten-free version, use alternative flours like almond or coconut flour. These flours can change the texture, so experiment to find what you like best. For a vegan option, substitute butter with coconut oil and use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for one egg. This will keep your muffins moist and delicious. You can get creative with the toppings too. Instead of the standard cinnamon sugar, try a streusel topping. Mix flour, sugar, and butter for a crumbly texture. It adds a nice crunch on top. Another fun option is to use flavored sugars, like maple or hazelnut. These sugars can give your muffins a unique taste that surprises your guests. To keep your muffins fresh, store them in an airtight container. This helps them stay soft and moist. Place them at room temperature if you plan to eat them within a few days. They will last about 2 to 3 days this way. If you want to keep them longer, refrigerate them. In the fridge, they can last up to a week. Just remember, cold air can dry them out, so keep them sealed tight. Freezing muffins is a great way to save them for later. To freeze, first, let the muffins cool completely. Then wrap each muffin in plastic wrap. After that, place them in a freezer-safe bag or container. This will keep them fresh for about 2 to 3 months. When you want to enjoy one, take it out and let it thaw at room temperature. You can also warm it up in the microwave for a few seconds. This helps keep the texture nice and soft. The secret to fluffy muffins lies in two key steps: using the right ingredients and mixing them correctly. - Use room temperature butter: This helps the butter cream better with sugar. - Cream well: Mix the butter and sugar until it’s light and fluffy. This takes about 3-4 minutes. - Do not overmix: When adding flour, mix until just combined. Overmixing makes the muffins dense. These steps help create air pockets, leading to a light and fluffy texture. To keep your muffins moist, focus on two important factors: buttermilk and fat content. - Buttermilk: It adds moisture and a slight tang. It helps break down gluten, making muffins softer. - Fat content: The unsalted butter also contributes to moisture. It adds richness to the muffins. Both ingredients are key to achieving that perfect moist muffin. Yes, you can use regular milk. However, you need to make a small change. - Add acid: Mix ¾ cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes. This will mimic buttermilk’s tang and acidity. - Adjust baking powder: Using regular milk means you may need to adjust the baking powder slightly, but usually, it works well. This option helps you achieve a similar texture and flavor. Snickerdoodle muffins can last a good while when stored properly. - Room temperature: They stay fresh for about 2-3 days. Keep them in an airtight container. - Refrigerator: If you store them in the fridge, they can last up to a week. For longer storage, consider freezing. This helps maintain freshness for up to three months. You now have a simple guide to baking delicious snickerdoodle muffins. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember to cream the butter and sugar well for fluffy muffins. Try out different flavors and toppings to make them your own. Proper storage keeps them fresh for longer. Enjoy these tasty treats straight from the oven or at room temperature. You have all the tools to succeed. Get ready to impress your friends and family with your baking skills!

Bakery Style Snickerdoodle Muffins

Deliciously soft and fluffy muffins with a cinnamon sugar topping, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup buttermilk
  • 0.5 cup cinnamon sugar (¼ cup granulated sugar + 1 tablespoon ground cinnamon for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.
  • Gradually add the dry flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined (do not overmix).
  • Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
  • In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle a generous amount of the cinnamon sugar mixture over each muffin.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins warm or at room temperature, and sprinkle additional cinnamon sugar on top for extra sweetness.
Keyword baking, muffins, snickerdoodle