|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
Snickerdoodle Muffins are light and fluffy with an irresistibly crunchy cinnamon sugar topping. All the goodness of snickerdoodle cookies in muffin form!
- 1/2 cup unsalted butter
- 1/3 cup oil (I use canola)
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanila extract
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon baking powder
- 1/2 teaspoon cream of tartar
- 1 cup buttermilk
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/2 teaspoons cinnamon
|Preheat the oven to 375 |
In a large mixing bowl, cream together the butter, oil, and sugar.
Add cinnamon, vanilla, salt, and eggs and mix well.
Mix in baking powder and cream of tartar.
Add half of the flour, mixing on low just until incorporated.
Add half of the buttermilk, mixing until combined.
Repeat with remaining flour and buttermilk, being careful not to over mix.
|Line or grease a 12 cavity muffin tin and fill 3/4 full with batter. Set aside.|
|In a small bowl, whisk together the sugars and cinnamon. |
Sprinkle generously over the tops of the muffins.
|Bake 16-18 minutes or until a toothpick inserted into the muffins some out clean. |
Let cool in pan 15 minutes, then remove them and place on a cooling rack.
Store in a sealed container at room temperature.