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Snickerdoodle Muffins

Course Breakfast
Cuisine American
Keyword cinnamon sugar muffins, mini muffins, muffin mix in a jar, snickerdoodle muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Cinnamon-sugar topped muffins with a soft, tender crumb, baked as full-size or mini muffins. The dry ingredients can be packed as a make-ahead mix for gifting.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 1/2 teaspoons vanilla
  • Cooking spray for the pan

Cinnamon-sugar topping

  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

Directions

  • Heat the oven to 400°F and grease the muffin pan or mini muffin pan.
  • Whisk the flour, salt, cream of tartar, and baking soda together in a medium bowl.
  • In a large bowl, cream the butter and sugar together.
  • Beat in the eggs, one at a time.
  • Stir in the milk and vanilla.
  • Add the dry ingredients and stir only until moistened.
  • Fill each cup about halfway.
  • Stir the topping sugar and cinnamon together and sprinkle it over the batter.
  • Bake regular muffins for 15 to 20 minutes and mini muffins for 10 to 12 minutes (about 7 minutes in a mini doughnut pan), until the tops crack and turn golden.
  • Serve warm, or let cool completely before storing or freezing.

Notes

Make-ahead mix: jar or bag with 2 cups flour, 1/2 teaspoon salt, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 3/4 cup sugar; small separate bag with 1 tablespoon sugar and 1 teaspoon cinnamon. To bake from the mix: work 1 jar of mix with 1/2 cup softened butter until crumbly; add 2 eggs, 1 cup milk, 1 1/2 teaspoons vanilla; fill greased cups halfway; add topping; bake at 400°F as above.
Storage: airtight at room temperature up to 3 days, refrigerated up to 4 days, frozen up to 3 months; mix sealed in a cool, dry place up to about 6 months.

Nutrition

Serving: 74g | Calories: 223kcal | Carbohydrates: 31g | Protein: 3.9g | Fat: 9.3g | Saturated Fat: 5.5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 285mg | Potassium: 173mg | Fiber: 0.7g | Sugar: 15g | Vitamin A: 315IU | Vitamin C: 0mg | Calcium: 36mg | Iron: 1.2mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1/2 cup softened butter, 2 eggs, 1 cup milk, 1 1/2 teaspoons vanilla; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.