When it comes to go-to recipes, the one thing I can never seem to stop making is muffins. No matter the time of year, I always have a batch of muffins at the ready for my snack-obsessed kids or my own multitasking mornings.
The great thing about muffins (OK, one of the great things) is that it's so easy to change up the flavors and come away with a variety of options for the family. My personal preference is for blueberry muffins, but my older son decided fruit in muffins is evil. I love the little stinker, so it's always good to be able to compromise on a favorite food.
Luckily for him, snickerdoodles are my all-time favorite cookie, and their subtle flavor is ideal for muffins. Lightly sweet and just the right texture for storing for a day or two, these muffins make everyone in the family happy. Fresh from the oven, all you need is a pat of butter!
Plus, this snickerdoodle muffin recipe is a wonderful base to get you on your way to other muffin varieties. Just pop in some blueberries, diced strawberries, or dried cherries. Pop in crunchy-creamy walnuts, or scoop some jam into the middle of the batter before baking!
The sprinkle of cinnamon and sugar on top is really what makes these muffins special, though. Just like a snickerdoodle cookie, the top gets crisp while the interior remains soft, making the world's best cookie – and now muffin!
I really recommend you get the buttermilk needed for these snickerdoodle muffins. I know, it's always a drag to get more ingredients when you want to just whip something together, but the end result is worth it, and buttermilk is more versatile than you think! Plus it lasts for quite a long time, so you'll be able to make multiple batches of these muffins with it.
You know you need this recipe in your back pocket for back-to-school. (Psst… you can have the kids mix them themselves!)
Hungry for more muffins? Try Erin's banana bread muffins or Kate's healthy pumpkin muffins to make breakfast a winner!
Snickerdoodle Muffins Recipe
Ingredients
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar, plus 2 tablespoons, divided
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1/2 cup buttermilk
Directions
- Preheat oven to 400°F and line a muffin tin with papers (or grease with nonstick spray).
- Cream together butter and 3/4 cup sugar, then mix in eggs and vanilla.
- In another bowl, sift together flour, baking powder, salt, and 1 teaspoon cinnamon.
- Stir into the sugar mixture until just mixed.
- Gently stir in the buttermilk – do not over mix the batter or the muffins will be tough.
- Divide batter among 12 muffin cups.
- Mix together remaining sugar and cinnamon and sprinkle over muffins.
- Bake at 400°F for 5 minutes, then reduce heat to 375°F and bake for 12-14 more minutes.
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