Snickerdoodle Muffins

Moist, delicious and super simple!  This is a lightly-flavored dessert, so it’s FANTASTIC paired with fruit, ice cream, whipped cream or all of the above.

That said, I love desserts that have a nice taste but aren’t super-sweet, so just cutting off a slice and enjoying it as is absolutely works for me.

It’s also pretty nice for breakfast.  Just sayin’


·          2 ½ cups flour

·          ½ t baking powder

·          ½ t baking soda

·          1 cup butter, softened to room temperature

·          2 cups plus 3 T sugar, separated

·          5 t cinnamon, separated

·          ¼ t salt

·          3 eggs, brought to room temperature

·          2 t vanilla

·          ¾ cup sour cream

·          1 bag (10 oz.), butterscotch chips


Fill a muffin tin with liners and set that aside.

In a small bowl whisk together the flour, baking powder and baking soda and set that aside as well.

Put the butter, 2 cups of the sugar, 3 t of the cinnamon and the salt into a large bowl.  Beat with your hand mixer until well blended, just a couple minutes.  Then add the eggs and again beat until well combined.  Finally, add in the vanilla and sour cream and again blend until well combined.

Take your flour mixture and pour it into the larger bowl and mix until just combined and put away your hand mixer.

Pour the chips in and stir with a wooden spoon until they’re evenly distributed.IMG_2928

Pour the batter into the muffin tin liners, about ¾ full each.IMG_2930

In a small bowl mix the remaining 3 T of sugar and 3 t of cinnamon (you’re making cinnamon sugar here), and sprinkle that evenly over the top of the batter.

Bake at 350 for 22-26 minutes, until the edges start to get golden brown and a toothpick inserted in the middle comes out clean.

Take out of the oven and cool completely on a wire rack.  Though this is definitely one of those desserts that also taste incredible while they’re still warm!

Makes about 3 dozen muffins.IMG_2934

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