These snickerdoodle muffins are BIG bakery style muffins, soft and moist, easy to make and loaded with the quintessential snickerdoodle flavors: cinnamon & sugar! The maple syrup gives the muffins the perfect buttery-maple vibes and fills your kitchen with the best warming smells. If you love these muffins, you’ll have to also try my peanut butter muffins, lemon poppyseed muffins, or these delicious applesauce muffins.
Butter: take the butter out to softened before you begin to bake. Maple syrup: be sure to use a quality pure maple syrup, and not something like pancake syrup. Flour: all purpose flour is my go-to. I have not tested these muffins with any other flour. Vanilla Extract: a pure vanilla extract. You could also use a maple extract for more maple-y flavors. Milk & Yogurt: I use full fat for the best results. Bring these to room temperature before mixing in. Eggs: egg need to be at room temperature, too! Other ingredients needed: Baking powder, baking soda, ground cinnamon and salt.
