Introduction
Snickerdoodle muffins are like dense cake like versions of classic snickerdoodle cookies with buttery base and c’s enlightened by a cinnamon-sugar dusting on the top. These muffins will serve as an ideal snack muffins for an afternoon coffee break, for breakfast or a sweet brunch and what’s more they are definitely mood lifters. As well as the cookie this has a crispy and crunchy topping of cinnamon sugar and the doughy soft and fluffy insides of a muffin.
Ingredients
For the muffins:
1 1/2 cupthe all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ts ground cinnamon
1/2 cup butter, room temperature
3/4 cup sugar
2 large eggs
1 tsp vanilla, extract
1/2 cup sour crème or Greek yogurt
1/4 cup milk
cinnamon sugar topping:
1/4 cup sugar granules
1 tsp ground cinnamon
Directions
The oven should be preheated to 375F (190C). Prep a 12 cup muffin tin with paper liners or spray it with non-stick cooking spray.
For the lemon coffee cake topping combine ¼ cup of granulated sugar with 1 tsp of cinnamon and set this mixture aside.
dry ingredients: In a medium bowl, whisk in flour, baking powder, baking soda, salt and cinnamon together.
For paste butter and sugar: In a larger bowl, beat the softened butter with ¾ cup of sugar until it’s very light and fluffy and soft. Break in and beat one egg at a time, mixing well after each egg goes in. Pour in the vanilla extract.
For batter add wet and dry ingredients: Add the flour mixture alternately to the butter mixture with the sour cream and milk beginning and ending with flour and mixing just till combined.
For filling the muffin cups: Using a standard ice cream scoop, place the batter into the greased muffin tin proportioning about ⅔ of each muffin cup. Cinnamon sugar mix was spread in plenty on top of these.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Leave the muffins in the tray for a maximum of five minutes after which they can be moved to a wire rack where the muffins will cool completely.
Serving and Storage Tips
Serving: Serve and consume muffins slightly warm or at room temperature. Suitable accompaniments include a hot cup of coffee or a cold glass of milk.
Storage: Once cool completely, muffins can be kept inside an airtight container out of direct sunlight for a maximum of 3 days. To prolong further storage, place inside a refrigerator for no more than a week or in a freezer for a maximum of 3 months. Thaw frozen muffins in a microwave for 20-30 seconds.
Tips for Success
Don’t overmix: Mixing can be done until the dry constituents absorb any liquid since that is what tends to create light fluffy muffins instead of dense raw cakes.
Ingredients at room temperature: Bring butter and milk if used to for baking and eggs for making the batter to room temperature so that the mixing yields a smoother batter.
Plenty of topping required: There are muffins; it is equally common to see muffin tops made with cinnamon-sugar, this makes the muffins very delicious therefore liberally sprinkle the cinnamon-sugar mixture on the muffins.
Frequently Asked Questions (FAQs)
Can I prepare these muffins in advance?
Yes, it is possible to make the muffins two days ahead. They should be stored in a sealed container and reheated before eating.
Can I substitute other kinds of sugar for the toppings?
Yes, you can top the cupcakes with brown sugar for a more intense caramel flavour.
How will I know when the muffins have finished baking?
When a toothpick is inserted in the middle and pulled out clean or just with a few crumbs, then the muffins are done.
Conclusion
Snickerdoodle muffins captures the delicious taste of a well-known cookie in a beautiful, soft, and moist muffin. These treats are suitable for many occasions and can be easily tweaked to suit specific dietary requirements or ingredient substitutions. These muffins are perfect for those who want tasty home baked goodies that are a fusion of the best of both worlds.