If there’s a way to turn your favorite cookies into a warm, fluffy muffin, then these Snickerdoodle Muffins are it. Imagine biting into a soft, cinnamon-spiced muffin that has just the right amount of sweetness, topped with a sugary crunch that reminds you of the best snickerdoodle cookies you’ve ever had. These muffins are the cozy, comforting treat you didn’t know you needed—and they’re perfect for any time of day.
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Whether it’s a lazy weekend morning or a snack to bring to a gathering, these muffins never disappoint. They’re golden on the outside, soft and tender on the inside, with that unmistakable snickerdoodle flavor that fills the room with warmth. Every bite is a reminder of the simple joys in life, making them an instant favorite in any home.
Why You’ll Love Snickerdoodle Muffins
Cinnamon-Sugar Perfection
The combination of cinnamon and sugar is a match made in heaven. These muffins are sprinkled with cinnamon-sugar before baking, creating a slightly crispy, sweet topping that contrasts perfectly with the soft, fluffy muffin interior.
A Comforting, Cozy Bake
There’s something about cinnamon that makes everything feel like a hug from the inside out. These muffins are the ultimate comfort food, perfect for chilly mornings or afternoons that need a little extra warmth.
Easy to Make
From prep to oven, this recipe is straightforward and simple, making it the perfect go-to treat for when you’re craving something homemade without too much hassle.
Versatile and Perfect for Any Occasion
These muffins are a crowd-pleaser. Whether it’s for a weekend brunch, a snack, or a holiday gathering, they’re guaranteed to disappear fast!
Ingredients in Snickerdoodle Muffins
Here’s everything you need to create these cinnamon-sugar wonders:
All-Purpose Flour: The base of the muffin, providing that perfect soft, tender texture.
Baking Powder: To help your muffins rise to soft, fluffy perfection.
Salt: A pinch of salt enhances the sweetness and balances the cinnamon.
Cinnamon: The star of the show! This warm spice gives the muffins that unmistakable snickerdoodle flavor.
Unsalted Butter: For richness and flavor. Make sure it’s softened to room temperature for easy mixing.
Granulated Sugar: Sweetness and moisture—this helps create that soft crumb.
Eggs: To bind the ingredients together and give structure to the muffins.
Vanilla Extract: A touch of vanilla enhances the flavor and adds depth.
Milk: Helps create a moist muffin with the perfect texture. Use any kind you prefer—dairy or non-dairy.
Brown Sugar: Adds richness and a slight caramel undertone that deepens the flavor.
Cinnamon-Sugar Topping: A simple mix of cinnamon and sugar to coat the tops before baking, giving these muffins that signature snickerdoodle look and flavor.
(Note: Full ingredient measurements are in the recipe card below.)
Instructions
Time to get baking! These Snickerdoodle Muffins come together in no time.
Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Cream the Butter and Sugar: In another bowl, use a hand mixer or stand mixer to beat together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes.
Add the Eggs and Vanilla: Beat in the eggs, one at a time, until fully incorporated, followed by the vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Don’t overmix—lumps are perfectly fine!
Fill the Muffin Tin: Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Make the Cinnamon-Sugar Topping: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle generously over the tops of the muffin batter.
Bake to Perfection: Place the muffins in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly cracked.
Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Then, take a moment to savor the irresistible aroma!
Nutrition Facts
Servings: 12 muffins
Calories per serving: [Calorie count per muffin]
Preparation Time
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes
How to Serve Snickerdoodle Muffins
These muffins are perfect just as they are, but here are a few ways to enjoy them even more:
With Coffee or Tea: There’s nothing better than enjoying a warm muffin with a hot cup of coffee or tea. It’s the perfect morning or afternoon treat.
As a Snack: These muffins are sweet enough to curb any mid-day cravings, but light enough that you won’t feel overly full.
For Brunch: Serve these at your next brunch gathering with fresh fruit, yogurt, or a savory dish for a balanced spread.
For Dessert: Pair with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.
Additional Tips
Make It Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make these muffins gluten-free. Just be sure to use a 1:1 ratio for the best results.
Add-ins: Feel free to add a handful of chocolate chips, chopped nuts, or dried fruit to the batter for extra texture and flavor.
Storing Muffins: Keep these muffins in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh but will stay soft for a few days.
Freezing: These muffins freeze wonderfully. Just let them cool completely, wrap them in plastic wrap or foil, and store them in a freezer bag for up to 3 months. When you’re ready to enjoy, just pop them in the microwave for a few seconds to warm them up.
FAQ Section
Q1: Can I make these muffins without eggs?
A1: Yes! You can substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) or another egg replacement like unsweetened applesauce.
Q2: Can I use a different spice instead of cinnamon?
A2: You could try nutmeg or pumpkin pie spice for a fun twist. Keep in mind that it will change the flavor profile, but it’ll still be delicious!
Q3: Can I use brown sugar for the muffin batter instead of granulated sugar?
A3: Absolutely! Brown sugar will give the muffins a richer, deeper flavor, which will complement the cinnamon nicely.
Q4: Can I double the recipe?
A4: Yes! Just double the ingredients and bake in two muffin tins or bake in batches. Make sure to check the muffins about a minute or two longer if you’re baking them all at once.
Q5: How can I make these muffins even more cinnamon-y?
A5: Add a little extra cinnamon to the muffin batter, or sprinkle extra cinnamon on the cinnamon-sugar topping.
Q6: Can I freeze the batter?
A6: Yes, you can freeze muffin batter in an airtight container for up to 3 months. Just scoop the batter into the muffin tin and freeze the whole tin. Once frozen, transfer the muffin batter balls into a ziplock bag. Bake directly from the freezer, adding an extra couple of minutes to the bake time.
Q7: Can I add chocolate chips to the batter?
A7: Absolutely! Fold in a handful of chocolate chips for a fun twist on the classic snickerdoodle flavor. White chocolate chips also work well for a creamy contrast.
Q8: How do I store the muffins?
A8: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months and reheat as needed.
Q9: Can I double the recipe?
A9: Yes! Feel free to double the recipe. You may need to bake in batches or use two muffin tins. Just keep an eye on the bake time if you’re making more muffins at once.
Q10: Can I make these muffins mini-sized?
A10: Yes! To make mini snickerdoodle muffins, scoop smaller portions of the batter into mini muffin tins and bake for 10-12 minutes, or until a toothpick comes out clean.
Conclusion
These Snickerdoodle Muffins are more than just a treat—they’re a reminder of the simple, comforting things in life. With the perfect balance of cinnamon-sugar sweetness, fluffy texture, and a satisfying bite, they’re bound to become a favorite in your baking repertoire. Perfect for cozy mornings, indulgent snacks, or dessert, these muffins are a little taste of happiness in every bite.
Print
Snickerdoodle Muffins
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 12 muffins 1x
- Category: Dessert, Breakfast
- Method: Baked
- Cuisine: American
Description
These snickerdoodle muffins are incredibly soft, moist, and full of cinnamon flavor. Made with almond flour and Greek yogurt, they offer a gluten-free option that’s still light and fluffy.
Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 tsp cream of tartar
- 1 tsp baking powder
- 2 eggs
- 1/4 cup brown sugar (can sub coconut sugar)
- 1/4 cup sugar
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup skim milk (or milk substitute)
- Extra sugar and cinnamon for garnish
Instructions
- Preheat oven to 350°F and prepare a muffin pan with 12 muffin liners.
- Combine the dry ingredients (almond flour, coconut flour, salt, cinnamon, cream of tartar, and baking powder) in a large bowl until no clumps remain.
- In a separate bowl, whisk together the eggs. Add the brown sugar, sugar, Greek yogurt, milk, and vanilla and mix to combine.
- Pour the wet ingredients into the dry ingredients and mix well.
- Scoop the batter into muffin cups, filling them about halfway. If you have remaining batter, distribute it evenly among the 12 cups.
- Sprinkle a pinch of cinnamon sugar on top for garnish if desired.
- Bake the muffins for 15-18 minutes or until they’re cooked through.
- Let them rest for 5 minutes before serving.
Notes
- You can substitute coconut sugar for brown sugar for a more refined sugar-free option.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative and use a milk substitute.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 7g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg