There’s something magical about the warm, cozy flavors of a snickerdoodle cookie and now, you can enjoy them in muffin form! These Snickerdoodle Muffins are soft, fluffy, and coated in a cinnamon sugar topping that makes every bite irresistible. Whether you’re looking for a quick breakfast, an afternoon treat, or a sweet snack, these muffins are guaranteed to hit the spot.
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Why You’ll Love This Recipe
Cozy & Comforting: Packed with warm cinnamon flavor, these muffins taste like a hug in food form.
Soft & Fluffy Texture: Thanks to Greek yogurt (or sour cream), these muffins are wonderfully moist and tender.
Easy to Make: No fancy equipment needed—just simple ingredients and a love for homemade baking!
Perfect Anytime: Enjoy them fresh out of the oven with a cup of coffee or tea.
Kid-Approved: Sweet, soft, and covered in cinnamon sugar—what’s not to love?
Ingredients in Snickerdoodle Muffins
Unsalted Butter: Adds rich flavor and keeps the muffins moist.
Granulated Sugar: Sweetens the muffins and gives them that classic snickerdoodle taste.
Egg: Helps bind everything together and adds structure.
Vanilla Extract: Enhances the warm, comforting flavors.
Milk: Keeps the muffins light and tender.
Greek Yogurt (or Sour Cream): The secret to ultra-soft muffins! It adds moisture and a slight tang.
All-Purpose Flour: The base of the muffins, creating the perfect structure.
Baking Powder & Baking Soda: A combination of both gives these muffins a perfect rise.
Ground Cinnamon: The key ingredient for that signature snickerdoodle flavor!
Salt: Enhances the flavors and balances the sweetness.
For the Cinnamon-Sugar Topping
Melted Butter: Helps the cinnamon sugar stick and adds an extra layer of richness.
Granulated Sugar & Ground Cinnamon: The perfect sweet-spiced coating that makes these muffins irresistible.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat & Prep: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
Cream Butter & Sugar: In a large bowl, beat together the butter and sugar until light and fluffy.
Add Wet Ingredients: Mix in the egg, vanilla extract, milk, and Greek yogurt until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix!
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Cool Slightly: Let the muffins cool for a few minutes before adding the topping.
Prepare the Topping: In a small bowl, mix the sugar and cinnamon. Dip the tops of the warm muffins into the melted butter, then roll them in the cinnamon sugar mixture.
Enjoy! Serve warm or at room temperature for the best experience.
How to Serve Snickerdoodle Muffins
With Coffee or Tea: A cozy treat alongside your favorite warm drink.
As a Dessert: Serve with a scoop of vanilla ice cream for an indulgent twist.
For Breakfast: Pair with fresh fruit and yogurt for a balanced morning meal.
Additional Tips
Don’t Overmix: Stir just until combined for light, fluffy muffins.
Use Fresh Cinnamon: The fresher the cinnamon, the more flavorful your muffins will be.
Try Brown Butter: For extra depth of flavor, use browned butter instead of regular melted butter in the topping.
Make Mini Muffins: Use a mini muffin tin and reduce baking time to about 10–12 minutes.
FAQ Section
Q1: Can I use whole wheat flour instead of all-purpose?
A1: Yes, but the muffins may be slightly denser. Try using half whole wheat and half all-purpose for a balance.
Q2: How do I store Snickerdoodle Muffins?
A2: Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Q3: Can I freeze these muffins?
A3: Absolutely! Freeze in an airtight container for up to 2 months. Reheat in the microwave for a quick treat.
Q4: Can I make them dairy-free?
A4: Yes! Use dairy-free butter, almond milk, and a plant-based yogurt alternative.
Q5: What if I don’t have Greek yogurt or sour cream?
A5: You can substitute with buttermilk or additional milk, though the texture may be slightly different.
Q6: Can I add mix-ins?
A6: Definitely! Try folding in mini chocolate chips, chopped nuts, or even a swirl of cinnamon sugar inside the batter.
Q7: How do I make them less sweet?
A7: Reduce the sugar in the batter slightly and use less cinnamon sugar topping.
Q8: Can I double the recipe?
A8: Yes! Simply double all ingredients and bake in two muffin tins.
Q9: Can I skip the cinnamon-sugar topping?
A9: You can, but it’s what gives these muffins their signature snickerdoodle taste!
Q10: How can I make these muffins extra fluffy?
A10: Be sure to use room-temperature ingredients and avoid overmixing the batter.
Final Thoughts
These Snickerdoodle Muffins bring the cozy, nostalgic flavors of a snickerdoodle cookie into an easy, fluffy muffin. Whether you’re baking them for breakfast, a snack, or dessert, they’re guaranteed to be a crowd-pleaser. Enjoy every cinnamon-sugar-coated bite!
Print
Snickerdoodle Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Snickerdoodle Muffins are soft, fluffy, and coated in a delicious cinnamon sugar topping. Perfect for a cozy breakfast or snack, they bring the classic snickerdoodle cookie flavors into muffin form!
Ingredients
For the Muffins:
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup plain Greek yogurt (or sour cream)
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
For the Cinnamon-Sugar Topping:
- 3 tbsp butter, melted
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
Make the Muffins:
- Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin pan with non-stick spray.
- In a large mixing bowl, cream together butter and sugar for about 2 minutes until smooth.
- Add the egg and mix well. Then stir in vanilla, milk, and Greek yogurt until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Divide batter evenly into muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 1-2 minutes, then transfer to a wire rack.
Add the Cinnamon-Sugar Topping:
- While muffins are still warm, melt butter for the topping. In a separate bowl, mix together sugar and cinnamon.
- Using a pastry brush, lightly coat each muffin top with melted butter, then sprinkle generously with cinnamon sugar.
- Alternatively, dip muffin tops directly into the melted butter, then into the cinnamon sugar for a thicker coating.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze muffins in a sealed bag for up to 2 months. Reheat before serving.
- Variation: Add a sprinkle of cinnamon sugar inside the batter for extra flavor!
Nutrition
- Serving Size: 1 muffin
- Calories: 238 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg