Snickerdoodle muffins drizzled with a maple glaze. The sour cream in these muffins makes them super soft and fluffy! The cinnamon chips also add the perfect touch. My kids lit up when they saw these!
I love sending the kids off in the morning with full bellies, and freshly made muffins are always a huge hit! These are full of flavor with tons of cinnamon and a hit of sweet. The maple glaze send them over the top!
You can make them them the night before, or in the morning. My kids are always more easy to wake up when they know they’ll have something delicious to start off the day. :)
Looking for a yummy snack/treat to make for your kids on the first day of school? They will love these anytime of the day!
The dough is a little thicker than your normal muffin batter and is somewhat like cookie dough. Definitely just as yummy. ;)
After they are baked, you can add the maple glaze or enjoy them plain! We love them both ways!
Looking for more easy, delicious muffin recipes? You’ll love these, too:
Maple Glazed Snickerdoodle Muffins
- 1/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1 cup 2 sticks salted butter (softened)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon ground nutmeg
- 3/4 cup sour cream
Maple Glaze (optional):
- 3 teaspoons salted butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons 100% pure maple syrup
- 1-2 teaspoons water if needed
Optional: cinnamon chips
- In a small bowl, mix 1/4 cup sugar and 1 TB cinnamon and set aside.
- Preheat oven to 350 degrees F. Grease 2 muffin pans or line with paper baking cups.
- In the bowl of a stand mixer, cream butter, sugar, brown sugar and vanilla. Cream for 3-5 minutes or until fluffy. Add the eggs one at a time, mixing after each one. Mix in sour cream and stir just until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
- Slowly add the flour mixture to the wet ingredients. Scrape down the bowl as needed. Fold in cinnamon chips if desired.
- Place batter in the fridge for about 10-15 minutes.
- Using an ice cream scoop, scoop the batter into the cinnamon-sugar mixture and roll around to coat completely, making sure not to press your fingers into the batter while you roll. Place the coated muffins into the prepared tins.
- Bake for 17-20 minutes (17 with no liners, 20 with liners), or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
- For the glaze:
- Melt butter in a saucepan. Stir in maple syrup. Add powdered sugar and vanilla – it will be thick and sticky. Add water until desired consistency is reached.
- Drizzle the glaze over the warm muffins with a spoon or a fork.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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