Preheat your oven to 350 degrees F. Spray a mini muffin pan with nonstick spray to ensure easy removal later. You can also use paper liners if you prefer.
In a medium bowl, combine the butter and 1/2 cup of granulated white sugar using an electric mixer. Beat until the mixture is light and fluffy, usually about 2 to 3 minutes. This is where the magic begins!
Add the egg, milk, and a teaspoon of vanilla extract to the bowl. Mix until everything is well combined. The batter will start to look creamy and smooth at this point.
In a separate bowl, whisk together 1½ cups of flour, 1½ teaspoons of baking powder, 3/4 teaspoon of cream of tartar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. This dry mixture is essential for achieving the right texture.
Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. Be careful not to overmix; a few lumps are perfectly fine. This ensures your muffins remain tender and light.
Fill each muffin tin about 3/4 full with batter. This is crucial to allow them to rise without overflowing. The batter should have a thick yet pourable consistency.
Bake the muffins for 9 to 11 minutes. If you're using a standard muffin tin, allow them to bake for 14 to 16 minutes. You'll know they’re done when a toothpick inserted into the center comes out clean.
While the muffins are baking, combine 1/3 cup of granulated white sugar and 1 teaspoon of cinnamon in a small bowl. This mixture will add a lovely sweetness to the tops of the muffins.
Once baked, remove the muffins from the oven and let them cool for a few minutes. Gently take them out of the tin and dip the tops in 2 tablespoons of melted butter, then roll them in the cinnamon-sugar mixture. This step makes them even more delectable.
These muffins are best served warm, but you can also store them in an airtight container for later. Enjoy the delightful taste of Snickerdoodle Muffins with your family!
