Snickerdoodle Muffins
If you love snickerdoodle cookies, you must try these snickerdoodle muffins!
Servings: 12
Ingredients
Snickerdoodle Muffin Base
- 2 C All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 C Butter, unsalted, melted
- 3/4 C Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 C Plain Greek Yogurt
Snickerdoodle Topping
- 1/4 C Sugar
- 1 tsp Ground Cinnamon
- 2 TBSP Butter, unsalted, melted
Instructions
- Once you've pulled everything you'll need out on the counter, it's time to preheat the oven. Start the oven to heat to 375F.In a bowl, mix together all your dry ingreiedents - flour, baking powder, baking soda, salt and ground cinnamon. Usign a whisk to combine the dry ingredients is a quick, simple and effective. Next, take a 2nd bowl and mix together the butter and sugar until creamy. You want the sugar to dissolve into the butter so that it's not grainy. Beat in each egg, one at a time, into the butter mixture. Mix in the vanilla extract. Next, you are going to alternate adding in the flour mixture and the greek yogurt. You want to mix in about 1/2 the flour mixture, then the yogurt, then the last half of the flour mixture. Prepare your muffin pan with the muffin liners, or if you are not using liners, be sure to grease the muffin tin. Scoop the batter into the muffin pan until each muffin liner is about 3/4 full. Now it's time to make the topping!Mix together the melted butter, cinnamon, and sugar. Then spoon an equal amount on the top of each muffin. Bake the muffins for 16-21 minutes. You will know the muffins are done when you insert a toothpick into the center of the muffin and it comes out clean. Let the muffins cool, and then enjoy!These muffins can last a week in an air-tight container in the fridge or 3-5 on the counter.