Snickerdoodle Muffins
Soft and buttery Snickerdoodle Muffins coated in cinnamon sugar, featuring vanilla yogurt, warm spices, and a rich cookie-inspired flavor in every bite.
11 Servings
Ingredients
For the Muffin Batter:
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup vanilla yogurt
- 2 tablespoons milk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter melted
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper liners.
Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and granulated sugar. Beat on medium speed for 2–3 minutes, or until the mixture becomes light and fluffy.
Incorporate the Wet Ingredients
- Add the egg, vanilla extract, yogurt, and milk to the creamed mixture. Mix until fully combined. The mixture may appear slightly curdled due to the yogurt but will smooth out with the addition of dry ingredients.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture. Mix until just combined, ensuring not to overmix the batter.
Portion and Bake
- Scoop the batter into the prepared muffin tin, filling each cup approximately 2/3 full. Bake for 9–11 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 2 minutes before removing.
Prepare the Coating
- In a small bowl, combine the granulated sugar and ground cinnamon for the coating. In a separate bowl, melt the butter.
Coat the Muffins
- While the muffins are still slightly warm, dip the top of each muffin into the melted butter, then roll or sprinkle generously with the cinnamon sugar mixture. Repeat with all remaining muffins.
Notes
To make these Snickerdoodle Muffins gluten-free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Ensure that all other ingredients, such as the baking powder and vanilla extract, are labeled gluten-free to avoid cross-contamination. Note that texture may vary slightly depending on the brand of flour used.