Zutaten für Best Snickerdoodle Muffin Ever
- Unsalted Butter
- Sugar
- Vanilla
- Eggs
- Baking Soda
- Baking Powder
- Cream Of Tartar
- Nutmeg
- Sour Cream
- All Purpose Flour
- Cinnamon
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Zubereitung von Best Snickerdoodle Muffin Ever
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and nutmeg.
- Gradually add the dry ingredients and sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare the cinnamon sugar topping by combining ½ cup granulated sugar and 2 tablespoons ground cinnamon in a shallow bowl.
- Using an ice cream scoop or spoon, scoop the muffin batter into the cinnamon sugar mixture, rolling each scoop to coat completely.
- Place the coated muffins into the prepared muffin tin.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
104g
Fat
64g
Carbs
14g