Fall Recipe Challenge: Snickerdoodle Muffins

I think this has been one of my favorite recipes of the challenge so far, I know I've said that about a lot of recipes but these were so so good! Inhaled at work and at home, one batch definitely wasn't enough!


Snickerdoodle Muffins


3 cups flour
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
10 T butter (1 1/4 stick), softened
1 cup sugar
2 eggs
1 cup vanilla yogurt
1/2 cup buttermilk (I used rice milk)

Topping:
4 T butter, melted
1/2 cup sugar
2 T cinnamon

Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk. Add the dry ingredients and mix until all is moist. Do not over mix.

Spray each muffin tin with cooking spray or use cupcake liners. Distribute the muffin batter equally among the cups. Bake until muffins are golden brown, approx 20 Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan. While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar.



For an extra kick, I mixed cinnamon chips into some of the butter and some I swirled cinnamon through and then some I left plain. All varieties were delicious!