Snickerdoodle Muffins

By srumbel

Snickerdoodles for breakfast! Let’s do it! These are a muffin reminiscent of the flavor of snickerdoodle cookies, so in other words… they’re the best muffins ever! I seriously love snickerdoodles, so these muffins work for me. I think they’ll work for you too!
from recipegirl.com

Ingredients

• MUFFINS:
• 6 tablespoons butter, softened
• 1/2 cup granulated white sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups Gold Medal® All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• TOPPING:
• 1/3 cup granulated white sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Spray a mini muffin pan with nonstick spray.

2. In a medium bowl, use an electric mixer to combine the butter and sugar until fluffy. Add the egg, milk and vanilla and mix to combine.

3. In a separate bowl, whisk together the flour, baking powder, cream of tartar, salt and cinnamon.

4. Add the flour mixture to the egg mixture a little at a time. Mix just until the flour mixture is incorporated. Don't overmix.

5. Fill each muffin tin 3/4 full. Bake for 9 to 11 minutes. If you're making regular-sized muffins, bake 14 to 16 minutes.

6. In a small bowl, combine the sugar and cinnamon. Remove the muffins from the tin. Dip the tops of the muffins in the melted butter and roll the tops in the cinnamon-sugar mixture. These are best served warm.
Yield: 2 dozen