Muffins with Snickerdoodles

Components:

Regarding the Muffins:

1. 190g, or 1½ cups, of all-purpose flour
2. One teaspoon of baking powder
3. Half a teaspoon of baking soda
4. Half a teaspoon of salt
5. ½ cup (115g) softened unsalted butter
6. One cup of granulated sugar (200g)
7. Two huge eggs
8. One teaspoon of vanilla extract
9. 120ml, or ½ cup, of buttermilk

For the Sugar Topping with Cinnamon:

• 50g (¼ cup) of granulated sugar
• One teaspoon of cinnamon powder

Directions:

• Set the oven temperature to 175°C (350°F). Grease or line a muffin tray with paper liners.
• Mix the flour, baking soda, baking powder, and salt in a bowl. Put aside.
• Cream the sugar and softened butter in a big basin for three to four minutes, or until light and fluffy.
• One by one, add the eggs, thoroughly mixing each time. Add the vanilla extract and stir.
• Beginning and finishing with the flour combination, alternately add the dry ingredients and buttermilk to the butter mixture. Stir just until incorporated.
• Fill each muffin cup about ¾ filled with batter, dividing it evenly.
• Combine the cinnamon and granulated sugar for the garnish in a small bowl. Top the muffin batter with a large amount of sprinkles.
• A toothpick inserted in the center should come out clean after 18 to 20 minutes of baking.
• After allowing the muffins to cool in the pan for approximately five minutes, move them to a wire rack to finish cooling.

Have fun!

These muffins have a traditional snickerdoodle flavor and are sweet and fluffy. Ideal as a snack in the afternoon or for breakfast!