These muffins are heavenly! I volunteer to make it for bridal showers and I usually get at least two calls asking for the recipe.

These Snickerdoodle Muffins bring the beloved flavor of classic snickerdoodle cookies into a soft, tender muffin form. Topped with a buttery cinnamon-sugar coating, they’re perfect for breakfast, a snack, or a sweet treat with coffee.

Ingredients:

For The Muffin:

For Topping:

Instructions:

For The Muffin:

1. Preheat Oven & Prep Muffin Pan: Preheat your oven to 375°F (190°C). Generously grease a standard 12-count muffin pan with non-stick cooking spray, then set it aside.
2. Cream Wet Ingredients: In a large mixing bowl, add the softened unsalted butter and ⅔ cup granulated sugar. Cream them together for about 2 minutes until the mixture is smooth and well combined. Then, add the large egg, vanilla extract, milk, and sour cream, and mix until the mixture is even.
3. Combine Dry and Wet: To the butter mixture, add the all-purpose flour, baking powder, baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon salt. Use a rubber spatula to gently fold in the dry ingredients until they are just combined and no visible streaks of flour remain. Be careful not to overmix, as this can lead to tough muffins.
4. Fill Muffin Pan: Transfer the batter using a spoon into the greased muffin pan, filling each tin to about ⅔ of its volume. (The instruction to “Insert a toothpick in the center of each batter-filled tin” seems misplaced here and is typically used for checking doneness after baking, so it’s omitted from this step in the formatted instructions.)
5. Bake: Transfer the muffin pan to the preheated oven and bake for about 25 minutes, or until an inserted toothpick into the center of a muffin comes out clean.
6. Cool Slightly: After baking, allow the muffins to cool in the muffin tin for 1-2 minutes, then carefully transfer them to a wire cooling rack.

For The Topping:

1. Prepare Topping Mixture: Melt the 3 tablespoons of butter for the topping in a small container. In a different small container, mix the ⅓ cup granulated sugar and 2 teaspoons ground cinnamon together.
2. Butter and Sugar Muffins: Once the muffins are out of the oven and have cooled for just a few minutes on the wire rack (while still warm), use a pastry brush to brush a thin layer of the melted butter over the top of each muffin.
3. Sprinkle Topping: Generously sprinkle the cinnamon-sugar mixture over the butter layer on each muffin. Serve warm and enjoy these delightful Snickerdoodle Muffins!