For every delicious dessert, there’s got to be a sweet beloved breakfast item to match! It just makes sense. Snickerdoodle Muffins take everything you know and love to taste about the cookie and transform it into an acceptable thing to eat early in the day! They’re warm, they’re sweet, and they have a perfect sugary crunch that will make every day a good one. We’re always team “dessert for breakfast,” and with each bite of Snickerdoodle Muffins, they just confirm it even more!
Ingredients
For the muffins:
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
For the coating:
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg, freshly grated
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 24-cup miniature muffin pan with cooking spray.
Step 3 –In a small bowl, stir together the sour cream, the oil, the egg, the vanilla, and 1/2 cup of the sugar.
Step 4 –In a medium bowl, whisk together the flour, the baking soda, the salt, 1/2 teaspoon of the cinnamon, and 1/4 teaspoon of the nutmeg.
Step 5 –Whisk the sour cream mixture into the flour mixture. The batter will be very thick.
Step 6 –Spoon 1 tablespoon of the batter into each of the cups in the prepared muffin pan, keeping the batter rounded on top.
Step 7 –Bake the batter until the muffins are golden on top, about 10-12 minutes.
Step 8 –Allow the muffins to cool in the pan, about 5 minutes.
Step 9 –Transfer the muffins from the pan to a wire rack and allow them to cool completely, about 15 minutes.
Step 10 –While the muffins are cooling, in a small bowl, add the melted butter.
Step 11 –In another small bowl, whisk together the remaining sugar, the remaining cinnamon, and the remaining nutmeg.
Step 12 –Dip 1 muffin at a time in the butter, then immediately dredge in the sugar mixture, and place on a serving platter. Repeat until all the muffins have been coated.
Step 13 –Serve.