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Snickerdoodle Muffins

Preheat oven for 350 degrees. 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. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, nutmeg and cinnamon.


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Make Batter: Cream butter and sugar in a large mixing bowl add egg, vanilla, milk and Greek yogurt and mix until combined. Add dry ingredients (flour, baking powder, baking soda, cinnamon and salt) and fold in, careful not to over-mix. 2. Bake in muffin pan. Fill each muffin tin about 2/3 full.


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PREP. Preheat the oven to 350°F. Line muffin tin with cupcake liners. WET INGREDIENTS. Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. DRY INGREDIENTS. Mix flour and baking powder in a separate bowl.


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How To Make Snickerdoodle Cookie Muffins: Preheat oven to 350 degrees. Line muffin pan with paper liners. In a large bowl, cream the butter and sugar until soft, about 3-5 minutes. Stir in vanilla, then add the eggs one at a time and mix until each is incorporated. In a separate bowl, mix the flour, baking soda, baking powder, cream of tartar.


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Combine the cinnamon and sugar in a small bowl until combined. Fill the muffin papers with an ice cream scoop 3/4 of the way full. Sprinkle the cinnamon sugar on top of the batter. Bake for 25-27 minutes until risen, slightly cracked and a toothpick comes out clean. If making 12 regular sized muffins bake for 16-20 minutes until a toothpick.


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Gather the ingredients. Preheat the oven to 375 F and grease a 12-cup muffin tin. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to blend thoroughly and set aside. In a mixing bowl with an electric mixer, beat the softened butter with the sugar until light and fluffy.


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In a medium bowl, using a fork or a whisk lightly beat the eggs. Stir in ¾ cup sugar, melted butter, sour cream and the vanilla extract. Stir the wet mixture into the flour mixture just until combined. Stir in ½ of the crumble (approximately ¾ cup) into the batter. Spoon the batter evenly into the 12 muffin cups.


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Step 6: Bake. Bake the muffins at 425 degrees for 7 minutes. Then reduce the temperature to 350 degrees and bake for an additional 7-10 minutes.


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Instructions. Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside. Add the butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined.


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In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.


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Instructions. In a high sided bowl combine the ¾ cup sugar and 2 tablespoons cinnamon. Mix until blended. Set aside. Preheat oven to 350°F. Grease a muffin pan and set aside. In a large mixing bowl cream together the butter and 1 cup of sugar until light and creamy. Add the vanilla and mix until blended.


Snickerdoodle Muffins

Preheat oven to 350 degrees. Grease muffin tin well or line a muffin tin with cupcake liners. In a large bowl, cream softened butter and sugar. Stir in eggs, vanilla, baking soda, 2 tbsp cinnamon sugar, baking powder, and cream of tartar and mix well.


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Beat butter and sugar. Add egg and beat well. Combine milk and sour cream. Combine dry ingredients and add alternately with milk mixture beating just until combined. Spoon by rounded teaspoons into greased muffin cups, sprinkling a ½ teaspoon of the cinnamon/sugar mixture over each teaspoon full. Continue till each muffin cup is ⅔ full.


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In a separate bowl, combine flour, baking powder, baking soda and cream of tartar. Add flour mixture and sour cream alternately to butter mixture. In a shallow bowl combine sugar and cinnamon. Using an ice cream scoop, scoop batter and drop into cinnamon/sugar, coat well. Place in a greased muffin tin. Bake at 350 degrees for 20-22 minutes.


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Add in the vanilla and eggs and mix for 1 minute on medium speed, scraping the sides of the bowl as necessary. With mixer still on medium mix in the cinnamon, baking soda, baking powder, salt, and cream of tartar. Turn mixer to low and add in the yogurt and flour in alternating batches, beginning and ending with flour. Mix until just combined.


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In a medium bowl, whisk together the dry ingredients. In a large bowl, cream together the butter and sugar with an electric mixer until fluffy, 1 to 2 minutes. Add the eggs and vanilla and combine. Add in half of the dry ingredients to the wet ingredients and beat until combined.