Name: Snickerdoodle Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Muffins 1/2 cup whole milk; 1/2 teaspoon white vinegar (see note); 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon grated nutmeg; 6 tablespoons unsalted butter, softened; 1/2 cup sugar; 1 large egg; 1 teaspoon vanilla extract; Topping 1/2 cup sugar; 1 tablespoon ground cinnamon; 1/4 teaspoon grated nutmeg

Snickerdoodle Muffins

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Who says the cinnamon-sugar combo needs to be reserved for dessert? This sweet combination is welcome anytime. Each moist, delicious bite is totally worth it; plus, the muffins themselves are oh-so-fluffy.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes 12 muffins 1x
Category: Breakfast

Ingredients

Scale

Muffins
- 1/2 cup whole milk
- 1/2 teaspoon white vinegar (see note)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon grated nutmeg

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Instructions

For the muffins: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with paper liners (see notes).
Combine the milk and vinegar and set aside.
In a medium bowl, combine the flour, baking powder, cream of tartar, baking soda, cinnamon, salt, and nutmeg.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar for 2 minutes, until the mixture is creamy. Scrape down the sides of the bowl. Add the egg and vanilla, then slowly add the flour mixture and the milk mixture, alternating between the two. Beat only until well combined.
For the topping: In a small bowl, combine the sugar, cinnamon, and nutmeg. Using a 1/4-cup measuring cup or a #16 ice cream scoop, dip portions of the batter one at a time into the topping mixture. Use 2 spoons to roll the batter around until well coated, then carefully place the ball in an empty muffin cup. Repeat with the remaining batter.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let cool on a wire rack, then serve.

Notes

The sugar coating on the batter will cause the muffins to stick in the muffin cups if paper liners are not used, so make sure to use them!
You may substitute 1/2 cup buttermilk for the milk-vinegar mixture if desired.

Find it online: https://foodgardening.mequoda.com/recipe/snickerdoodle-muffins/