Snickerdoodle Muffins

Ingredients:

For the Muffins:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk

For the Cinnamon Sugar Topping:

• ¼ cup (50g) granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle generously over the muffin batter.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!

These muffins are soft, fluffy, and packed with that classic snickerdoodle flavor. Perfect for breakfast or as an afternoon snack!