Snickerdoodle Muffins

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 3/4 cup Granulated sugar
  • 1 1/2 cups Hershey's cinnamon chips
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 3 tsp Vanilla extract

• Dairy

  • 1 cup Butter, salted
  • 1 cup Yogurt, whole plain

Found on chewoutloud.com

Description

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup salted butter, softened to room temp
• 1⅔ cup granulated sugar
• 4 large eggs, room temp
• 3 tsp vanilla extract
• 1 cup whole, plain yogurt
• 1½ cups Hersheys cinnamon chips
• For the Topping:
• 2 TB granulated sugar
• 2 tsp ground cinnamon

Directions

• Preheat oven to 350F. Line a muffin pan with paper liners and set aside. In a small bowl, whisk together topping ingredients and set aside.
• In a large bowl, whisk together the flour, baking powder, salt, and dry spices. Set aside.
• In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, 2-3 min. Add eggs, and mix well. Add vanilla and yogurt, mixing to incorporated fully. Gradually add dry flour mixture into the batter, folding with rubber spatula until just combined, taking care not to over-mix. Gently stir cinnamon chips into the batter.
• Evenly divide batter into muffin cups; cups should be about ¾ths filled. Sprinkle muffins with cinnamon sugar topping.
• Bake 19-20 minutes or until toothpick inserted in center comes out with a few tender crumbs attached (not fully dry.) Allow muffins to cool completely.