Description
Soft, fluffy muffins that capture the classic flavor of a snickerdoodle cookie, complete with a cinnamon-sugar swirl and topping.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually mix in the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix.
- In a small bowl, combine the 1/4 cup sugar and cinnamon. Fold half of this cinnamon-sugar mixture into the muffin batter, creating a swirl.
- Divide the batter evenly among the prepared muffin cups. Sprinkle the tops generously with the remaining cinnamon-sugar.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.