1 Tablespoon plus 1 teaspoon ground cinnamon, divided
1 cup whole milk regular plain yogurt (Not Greek)
½ cup unsalted butter, melted and slightly cooled
2 large eggs
2 teaspoons vanilla extract
1-1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups all-purpose flour
Instructions
Heat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners. In a small bowl, combine 1 Tablespoon sugar and 1 teaspoon cinnamon; set aside.
In a large bowl, whisk remaining ⅔ cup sugar with the yogurt, butter, eggs, and vanilla until very smooth.
Add the baking powder, baking soda, salt, and remaining 1 Tablespoon cinnamon to the bowl and whisk to combine. Add the flour and stir gently until just combined. Do not overmix the batter; a few small lumps are fine.
Divide the batter evenly among the muffin cups. Sprinkle the tops evenly with the cinnamon-sugar mixture.
Bake until a toothpick or tester inserted in the center of a muffin comes out clean, about 15-18 minutes. Let cool slightly in the pan then transfer the muffins to a rack to cool.
Recipe by The Culinary Cellar at https://theculinarycellar.com/snickerdoodle-muffins/