High Altitude Snickerdoodle Muffins
Soft and fluffy buttermilk snickerdoodle muffins, with a crunchy cinnamon sugar topping.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Muffin Pan
Ingredients
- 1 ¾ cups all-purpose flour, spooned and leveled
- ½ cup granulated sugar
- 1 tbsp corn starch
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking soda
- ¼ tsp ground nutmeg
- ½ 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)
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.
- 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.
Notes
Muffins are best eaten the day they're made, but leftovers are still delicious. Cool leftover muffins completely, and store in an airtight container for up to 3 days.
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