The boys loved these snickerdoodle muffins, as I was stocking up the freezer for lunches, as spring break was nearly over.
- 2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 stick unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup milk
- 1 Tbsp granulated sugar + 1 tsp ground cinnamon
Preheat over to 400°, line a 12 count muffin tin with liners.
In a stand mixer bowl, beat the butter till smooth, add in sugar, beat in. Add the eggs and stir in, then the milk.
Add in the flour, cream of tartar, baking soda, and salt.
Beat in till smooth.
Divide evenly between cups.
Mix the sugar and cinnamon together, sprinkle on top of each muffin.
Bake for 15 to 20 minutes, until a toothpick in the center comes out clean and or the top looks set.
Let cool for 5 minutes, then transfer to a cooling rack. Muffins freeze well for later eating.
Makes 12 muffins.