Snickerdoodle Muffins Recipe
Soft and sweet Snickerdoodle Muffins taste just like their cookie cousin! They're a perfect grab-and-go breakfast or late-night snack.
Servings: 18 muffins
Ingredients
- 1 cup butter softened
- 2 cups sugar
- ½ tsp salt
- 2 tsp cinnamon
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 package Hershey's Cinnamon Chips
- 3 tbsp sugar
- ½ tbsp cinnamon
Instructions
- Preheat the oven to 350°F. Line muffin tin with cupcake liners.
- Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well.
- Add vanilla and sour cream and mix well.
- Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
- Add cinnamon chips and stir into the batter. Set aside.
- Place batter into cupcake liners about ⅔ full.
- Mix sugar and cinnamon in a bowl and sprinkle over the batter of each muffin.
- Bake for 17-18 minutes.
Nutrition
Serving: 1muffin | Calories: 279kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 160mg | Potassium: 91mg | Fiber: 1g | Sugar: 25g | Vitamin A: 416IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg