Snickerdoodle Muffins

By ctaubenheim

Ingredients

• 1/2 C. unsalted butter, softened
• 2/3 C. granulates sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 C. milk
• 1/4 C. plain Greek yogurt or
• sour cream
• 1 2/3 C. all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• FOR TOPPING:
• 3 T. butter, melted
• 1/3 C. granulated sugar
• 2 tsp. ground cinnamon

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 375. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.

Step 2

Add the butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined.

Step 3

Add egg. Add vanilla, milk and Greek yogurt and mix until combined.

Step 4

Add flour, baking powder, baking soda, cinnamon and salt and fold in using a rubber spatula, just until combined. Don't overmix.

Step 5

Spoon batter into prepared muffin tins, filing each about 2/3 full. Bake in preheated oven for about 15-20 minutes or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs)

Step 6

Allow to cool in the muffin tin for a minute or two before removing to a wire cooling rack. While the muffins bake, melt the butter for the topping. In a separate small container mix together the granulated sugar and cinnamon.

Step 7

Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry bush to bush a thin layer of melted butter over each muffin.

Step 8

Sprinkle generously with cinnamon sugar mixture.

Step 9

Calories: 237, Carbs 31g, Protein 3g, Fat 11g, Saturated Fat 6g, Cholesterol 42mg, Sodium 157mg, Potassium 93mg, Sugar 17g