Moist and fluffy snickerdoodle muffins sprinkled with a sweet cinnamon sugar topping and studded with creamy cinnamon chips. They taste just like your favorite cookie!
1-2Tablespoonsbutter, softened, for the pan and for serving
Instructions
Muffins
Preheat the oven to 425°F. Butter a 12-cup muffin tin.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, and brown sugar 1 to 2 minutes, or until light and airy. Mix in the egg and vanilla. Add the sour cream and milk, mixing just until combined.
In a small bowl, whisk together the flour, baking powder, cream of tartar, and cinnamon.
Slowly mix in the flour mixture to the wet ingredients using a wooden spoon or spatula, being careful not to overmix. Scrape down the bowl as needed. Fold in about 1/2 cup cinnamon chips, if desired.
For the topping, mix together the cinnamon and sugar in a small bowl. Sprinkle a small amount into the bottom of each cup in the muffin tin.
Using a large cookie scoop, scoop the batter into the tin, about 2/3 of the way full. Sprinkle the remaining cinnamon sugar over the top.
Bake 5 minutes. Do not open the oven, but reduce the temperature to 350°F. Bake 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the tin 5 minutes before transferring to a wire rack to cool completely.
Serve while warm. Spread melted butter on the inside and sprinkle extra cinnamon sugar over the top.
Notes
For extra cinnamon flavor:
Add an extra 1/4 teaspoon cinnamon and a pinch of nutmeg into the batter.
Mix in the cinnamon chips before baking.
After baking, brush melted butter on top of the cooled muffins with a pastry brush and then sprinkle extra cinnamon sugar over the top.
Muffin size: If filling 3/4 the way full, the muffins will be taller but you'll only get about 9 muffins. Glaze: These snickerdoodle muffins also taste great with a maple glaze or cream cheese glaze drizzled over top. Make-ahead: These can be made the night before and enjoyed first thing in the morning.Storage: The muffins will keep in airtight container at room temperature up to 3 days. You can also freeze up to 3 months.