Name: Snickerdoodle Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 3/4 cups all-purpose flour, (spooned and leveled); 1/2 cup granulated sugar; 1 tbsp corn starch; 1/2 tsp coarse Kosher salt ((if using table salt, use half the amount)); 1 tsp baking soda; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, (melted); 1 cup buttermilk, (room temperature); 2 large eggs; 1 tsp vanilla extract; cinnamon sugar ((1/4 cup granulated sugar + 2 tsp ground cinnamon))

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Snickerdoodles have always been one of my favorite cookies. They’re soft and chewy, with that unique tang, and a crunchy coating of cinnamon sugar. These snickerdoodle muffins have all the flavors of the cookies, but in a soft, fluffy muffin that’s perfect for cold weather weekend breakfasts.

Snickerdoodle muffins stacked on a white plate.

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Ingredients

All-Purpose Flour. Provides structure for the muffin batter.
Granulated Sugar. Sweetness and moisture.
Corn Starch. A little corn starch (just a tablespoon in this recipe) tenderizes the crumb of baked goods and makes very soft, fluffy muffins.
Coarse Kosher Salt. Balances the sweetness.
Baking Soda. Reacts with the acid in the buttermilk, making the muffins rise. Although snickerdoodle cookies use cream of tartar as a leavener (which also gives them their tangy flavor), I found that it added a gummy texture to these snickerdoodle muffins, so baking soda is better.
Nutmeg. Freshly grated nutmeg adds a lovely, subtle spice to these muffins, and nicely complements the cinnamon.
Butter. Melted, unsalted butter makes these muffins soft, moist and rich.
Buttermilk. Moisture, flavor and acidity.
Eggs. Structure and richness.
Vanilla Extract. Flavor.
Cinnamon-Sugar. The cinnamon sugar sprinkled on top of the batter is the perfect crunchy finish for snickerdoodle muffins.

Snickerdoodle muffins, one split in half.

Instructions

Preheat the oven to 375 F. Line a standard-sized muffin pan with 12 paper liners. Spray the liners with non-stick baking spray. The non-stick spray is essential to keeping the muffins, and the cinnamon sugar, from sticking to the paper.
In a bowl, sift together the flour, sugar, corn starch, salt, baking soda and nutmeg.
Separately, whisk together the melted butter, buttermilk, eggs and vanilla. Add the liquid ingredients to the dry, and mix just until moistened.
Divide the batter between the muffin cups. Sprinkle the batter generously with the cinnamon sugar.
Bake the muffins for about 18-20 minutes, or until a toothpick or cake tester comes out clean.
Remove the muffins from the pan, and set on a cooling rack. Cool for 10 minutes, then serve warm.

Serving

These snickerdoodle muffins are best served warm, fresh from the oven. We almost always have leftover muffins, though, and they’re still great the next day, although the cinnamon sugar topping won’t be as crunchy. They’re great eaten plain, or slathered with butter.

High altitude snickerdoodles, arranged on a baking sheet. — Snickerdoodles

Cardamom orange cinnamon rolls drizzled with orange icing. — Snickerdoodles

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