Snickerdoodle Muffins
Soft, cinnamon-swirled muffins studded with cinnamon chips for a classic snickerdoodle flavor in muffin form.
Servings: 18 muffins
Ingredients
- 1 cup butter softened
- 2 cups granulated sugar
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 eggs
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 package Hershey's Cinnamon Chips
- 3 tbsp granulated sugar for topping
- 1/2 tbsp ground cinnamon for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12- or 18-cup muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter, 2 cups sugar, 1/2 tsp salt, and 2 tsp cinnamon until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and sour cream until combined.
- In a separate bowl, whisk together the flour and baking powder, then add the dry mixture to the wet ingredients and mix until just combined.
- Fold in the Hershey's Cinnamon Chips until evenly distributed through the batter.
- Spoon the batter into the prepared liners, filling each about two-thirds full.
- Combine 3 tablespoons sugar and 1/2 tablespoon cinnamon in a small bowl, then sprinkle the mixture over each muffin evenly.
- Bake for 17–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Equipment
- Muffin Tin
- cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
Notes
- Use room-temperature butter for easy creaming.
- Do not overmix the batter to keep muffins tender.
- Fill liners about two-thirds full to avoid overflow.
- Check doneness with a toothpick at 17 minutes.