Snickerdoodle Muffins are soft and cakey with a crunchy cinnamon sugar topping!
I feel like I don’t eat enough muffins in my life.
I am a little muffin-scarce. Muffin-lite. Muffin-free.
It’s certainly not because I don’t LIKE muffins…it’s just…I don’t know… On the plus side, they are the perfect excuse to eat cake for breakfast, but on the downside they are generally frosting free.
On the plus side, they are easier to make than cinnamon rolls. But on the downside…no frosting.
I guess I am sensing a theme here. Frosting.
But today I have found a way around the frosting dilemma. Take one of my favorite cookies, turn it into a muffin and top it with lots of cinnamon sugar to add sweetness and a crunchy top! Who knew I would love cinnamon sugar in place of frosting? I mean what is the world coming to?
These are so easy to make, honestly…and the crackly cinnamon sugar crust on top is SO good, paired with the soft, buttery muffin.
The batter is simple to whip up. And I use a scoop to portion it out into the muffin liners.
Fill the cups 2/3 – 3/4 full to get nice domes.
And then you can’t forget the cinnamon sugar. The more the better, I say.
So much goodness…
They will bake up all gorgeous-like. And you’ll definitely want to eat them warm…
With butter, of course!
The crispy, crackly top…the soft, buttery muffin…
All of it is a solid breakfast win! Enjoy!
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon cream of tartar
- 1¼ cup Greek Yogurt
- 2¼ cup flour
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350°F. Line muffin tins with liners and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy.
- Add in the vanilla and eggs and mix for 1 minute on medium speed, scraping the sides of the bowl as necessary.
- With mixer still on medium mix in the cinnamon, baking soda, baking powder, salt, and cream of tartar.
- Turn mixer to low and add in the yogurt and flour in alternating batches, beginning and ending with flour. Mix until just combined.
- Scoop batter into liners ⅔ full.
- Mix the topping ingredients together and sprinkle batter with 1 tablespoon of the cinnamon sugar mixture.
- Bake for 20-25 minutes or until centers of muffins are set.
- Remove from muffin tin and cool on a wire rack.
- Serve warm or room temperature.
Store airtight for up to 2 days
recipe adapted from food.com