Maple Snickerdoodle Muffins
These Maple Snickerdoodle Muffins bake up beautifully and are bursting with all of the cinnamony-sugary flavors of the classic snickerdoodle cookie. The addition of maple adds a fun twist to these delightful muffins!
Servings 6 large muffins
Calories 531kcal
Equipment
- Rubber spatula
Ingredients
- 1 stick (8 Tbsp.) Unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup maple syrup
- 2 large eggs
- 1/2 cup milk (I use whole milk)
- 1/4 cup yogurt, plain
- 1 1/2 tsp. vanilla extract
- 2 cups All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon, ground
- 1/2 tsp. salt
For the muffin topping:
- 1 1/2 Tbsp. unsalted butter, melted
- 1 Tbsp. sugar
- 1 tsp. cinnamon
Instructions
- Preheat the oven to 375° F and spray a large 6-cup muffin tin with non-stick baking spray.
- Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until smooth and well combined. Then add in the maple syrup, eggs, milk, yogurt and vanilla and mix again.
- Remove the bowl from the stand mixer and using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon and salt. Mixture may seem thin, that's okay. Fold until incorporated.
- Spoon the batter into the muffin tins and bake for 18-20 minutes or until you insert a toothpick and it comes out clean. (Do not over bake!)
- While the muffins bake, combine the cinnamon and sugar together in a small dish. Melt the butter separately in the microwave in a microwave safe dish for 10-15 seconds or until melted.
- When the muffins are done, remove from oven and brush the butter on the muffin tops. Lastly, sprinkle with a pinch of cinnamon & sugar on top. Enjoy as is or with a little smear of butter!
Video
Notes
Can be made using a 12-cup/12-well muffin tin as well. Baking time adjusted. Check them at 12-13 minutes.
Nutrition
Serving: 1muffin | Calories: 531kcal