How To Make Muffadoodles (Snickerdoodle Muffins)
These snickerdoodle muffins have the sugary cinnamon goodness of snickerdoodles in a warm and fluffy muffin! Whip this up in just under an hour.
Serves:
Ingredients
- 1cupunsalted butter,(2 sticks)
- 1cupsugar
- 2tspvanilla extract
- 2eggs
- ¾tspbaking soda
- ¾tspbaking powder
- ¾tspcream of tartar
- ¾tspground nutmeg
- ½tspground cinnamon
- 1¼cupsour cream
- 2¼cupall-purpose flour
For Rolling:
- ⅔cupsugar
- 2tbspground cinnamon
Instructions
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Preheat oven for 350 degrees F.
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Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then the eggs one at a time and mix until each is incorporated.
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In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, nutmeg and cinnamon.
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Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping the bowl occasionally.
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Using an ice cream scoop, scoop out muffin batter, one at a time, and drop into a shallow bowl filled with the cinnamon sugar mixture.
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Roll the “ball” of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared muffin tin that’s either greased or lined. Each ball of batter should fill about ¾ of a muffin tin.
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Depending on the size of the tins, there should be about 14 to 18 muffins.
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Bake for about 20 to 22 minutes or until they are golden brown.
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Serve warm and enjoy!
Nutrition
- Calories: 335.81kcal
- Fat: 18.04g
- Saturated Fat: 10.95g
- Trans Fat: 0.53g
- Monounsaturated Fat: 4.70g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 41.05g
- Fiber: 1.21g
- Sugar: 24.55g
- Protein: 3.47g
- Cholesterol: 68.39mg
- Sodium: 107.95mg
- Calcium: 63.71mg
- Potassium: 96.33mg
- Iron: 1.23mg
- Vitamin A: 157.06µg
- Vitamin C: 0.23mg
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