Snickerdoodle Muffins
Snickerdoodle muffins with cinnamon sugar topping. Soft, buttery bakery-style muffins ready in 30 minutes. Perfect for breakfast or snacks!
Servings - 12 muffins
Ingredients
- 2 cups all-purpose flour or 1-1 gluten-free flour blend for GF option
- 2/3 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 large egg
- 6 Tbsp butter
- 1 1/4 cup milk
- 1 tsp vanilla
Cinnamon Sugar Topping
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- 3 Tbsp butter melted
Instructions
- Preheat the oven to 350 F. Lightly grease a 12-muffin pan with non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, nutmeg and salt. Add the egg, milk and melted butter and whisk together until batter forms.
- Pour evenly into the greased muffin pan. Bake in the preheated oven for 13 to 15 minutes. Remove from oven and let cool slightly.
- While the muffins are baking, melt the butter in a small bowl. Combine the brown sugar, white sugar, and cinnamon in another small bowl.
- Loosen the muffins from the muffin pan and dip the tops into the melted butter, then directly into the cinnamon-sugar mixture. Place back into the muffin pan, or onto a serving plate.
- Serve Snickerdoodle Muffins warm, with butter. Enjoy!