Snickerdoodle Muffins Recipe


+for the cake
°Half a cup of unsalted butter
°Half a cup of granulated sugar
°1 large egg
°1½ teaspoon vanilla extract
°Half a cup of milk
°Half a cup of sour cream
°1⅔ cup all-purpose flour
°1½ tsp baking powder
°Half a tsp of baking soda
°Half a teaspoon of ground cinnamon
°Half a teaspoon of salt
+At the top:
°3 tablespoons melted butter
°Half a cup of granulated sugar
°2 teaspoons ground cinnamon

*How to Make :

for the cake
Preheat oven to 375 degrees, generously coat a standard muffin pan with nonstick cooking spray and set aside.
Add the butter and granulated sugar to a large mixing bowl and mix for about 2 minutes, until the mixture is smooth and well combined. Then add the eggs, vanilla, milk and sour cream and mix until combined.
Stir flour, baking powder, baking soda, cinnamon and salt into butter mixture. Use a rubber spatula to fold it until it is fully combined. Be sure not to over mix
Spoon mixture into greased muffin tin, filling each tin about half full. Insert a toothpick in the center of each box filled with the mixture
Transfer the muffin pan to the preheated oven and bake for 25 minutes, or until a toothpick inserted comes out clean.
After baking, let the muffins cool in the muffin tin for 1-2 minutes, then transfer them to a cooling rack.
At the top:
Melt the butter for the topping in a small bowl. Meanwhile, combine the granulated sugar and cinnamon in another bowl.
Once the muffins are out of the oven and cooled for only a few minutes, use a pastry brush to brush a thin layer of melted butter onto each muffin.
Sprinkle the cinnamon-sugar mixture generously over the butter layer. Serve hot and Enjoy !