Description
Soft, buttery Brown Butter Snickerdoodle Muffins with a cinnamon-sugar swirl and creamy brown butter frosting. Perfectly moist, sweet, and warmly spiced — ideal for breakfast, dessert, or a cozy snack.
Ingredients
For the Cinnamon-Sugar:
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
For the Muffins:
1 2/3 cups all-purpose flour (200g)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened (114g)
1/2 cup granulated sugar (100g)
1/4 cup light brown sugar (56g)
1 large egg yolk
3 large egg whites, whisked
1 teaspoon Simply Organic Pure Madagascar Vanilla Extract
1/2 cup Chobani Vanilla Greek Yogurt (140g)
1/2 cup milk, room temperature (120g)
For the Brown Butter Frosting:
1 cup unsalted butter, softened (224g)
2 teaspoons Watkins Pure Vanilla Bean Paste
4 cups powdered sugar, sifted (480g)
4 to 6 tablespoons heavy cream (60–90ml)
Instructions
1. Whisk 3 tablespoons granulated sugar and 2 teaspoons cinnamon in a small bowl; set aside.
2. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
3. In a bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
4. In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
5. Add egg yolk, then egg whites, mixing well after each addition.
6. Stir in vanilla extract.
7. Whisk Greek yogurt and milk together in a measuring cup.
8. On low speed, alternate adding dry ingredients with the yogurt mixture in three additions, starting and ending with the dry ingredients.
9. Divide the batter evenly among muffin cups, filling each about two-thirds full.
10. Sprinkle tops with cinnamon-sugar mixture, reserving a little for garnish.
11. Bake at 400°F for 5 minutes, then reduce temperature to 350°F and bake for 8–10 minutes more, until a toothpick inserted in the center comes out clean.
12. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
13. To make frosting, melt butter in a small saucepan over medium heat for 8–10 minutes until golden brown and nutty.
14. Remove from heat and whisk in vanilla bean paste. Cool, then refrigerate for 1 hour until firm.
15. Beat chilled butter until creamy. Gradually add powdered sugar, then heavy cream, and whip until light and fluffy.
16. Pipe frosting over cooled muffins and sprinkle with remaining cinnamon sugar.
Notes
Use an open or closed star tip for beautifully piped frosting.
Store muffins in the refrigerator for up to 3 days and let them sit at room temperature for 30 minutes before serving.
For a bakery-style touch, sprinkle extra cinnamon-sugar on top before baking.
Unfrosted muffins can be frozen for up to one month.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American