Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 12 Servings
These heavenly treats are so irresistible! Made with simple ingredients, this recipe is a must-try! These Snickerdoodle Muffins are ready in less than an hour. Enjoy!
For the muffin:
¼ c sour cream
1⅔ c all-purpose flour
⅔ c granulated sugar
½ tsp ground cinnamon
½ tsp salt
½ c softened unsalted butter
1 large Egg
½ c milk
1½ tsp baking powder
¼ tsp baking soda
1½ tsp vanilla extract
2 tsp ground cinnamon
⅓ c granulated sugar
3 tbsp melted butter
For the Muffin:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray to a muffin pan.
In a mixing bowl, add granulated sugar and butter. Beat for about 2 minutes or until well blended.
Add sour cream, egg, milk, and vanilla. Beat until well incorporated.
Add baking powder, salt, cinnamon, baking soda, and flour. Beat again until well blended.
Pour the batter into the prepared muffin pan. Make sure to fill each cup with just about ⅔.
Place the pan inside the preheated oven and bake the muffins for 25 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the muffins from the oven and allow them to cool for a few minutes at room temperature.
For the Topping:
Add butter into a heat-proof bowl, then place it inside the microwave and heat until melted completely.
In a mixing bowl, add cinnamon and granulated sugar. Stir until well blended.
Brush each muffin with the melted butter, then sprinkle the sugar-cinnamon mixture on top.
Serve and enjoy!
Make sure to preheat the oven while you are preparing the batter.
Place any leftovers in an airtight container, then place them at room temperature. They can last for up to one month in the freezer.
Reheat the leftovers in the microwave for a few seconds.
Calories: 237 kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 157mg | Potassium: 93mg | Sugar: 17g | Vitamin A: 360 IU | Calcium: 49mg