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Snickerdoodle Muffins

Moist and fluffy muffins sprinkled with a sweet cinnamon sugar topping and studded with creamy cinnamon chips throughout. These homemade snickerdoodle muffins are the perfect treat!

Snickerdoodle muffins on countertop.
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My favorite snickerdoodle cookie turned into a snickerdoodle muffin! Freshly homemade muffins are always a huge hit in our house. These are full of flavor with tons of cinnamon and a hit of sweetness. The sour cream in these muffins makes them super soft and fluffy and the cinnamon chips also add the perfect touch!

You can make them them the night before, or in the morning. My kids are always easier to wake up when they know they’ll have something delicious to start off the day, like this recipe or my easy breakfast muffins or no-bake breakfast cookies.

These snickerdoodle muffins also freeze well for when you want to pull out a quick afternoon snack on a busy afternoon. You can easily double the batch. Added softened butter (or cinnamon butter) and cinnamon sugar while they’re warm is my favorite way to serve them. So delicious!

Why This Recipe Works

  • Chewy and light. Cream of tartar gives the muffins the distinctive snickerdoodle texture, like in this snickerdoodle cookie recipe.
  • Extra snickerdoodle flavor. Cinnamon sugar topping is added to the muffin tin and on top of the batter before baking.
  • Freezer friendly. The easy snickerdoodle muffins freeze really well and it easy to double the recipe to always have a muffin on hand, if needed.

Recipe Ingredients

With just a few classic baking staples and other key ingredients like cream of tartar and sour cream, these snickerdoodle muffins are so easy to whip up!

Snickerdoodle muffin ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Cinnamon: The real star of these muffins, which is why it is added to both the batter and the topping.
  • Sugars: Granulated sugar and brown sugar are used to add different layers of sweetness.
  • Flour: All-purpose flour provides the structure and base for the muffins.
  • Baking powder: The leavening agent that helps ensure the muffins rise and aren’t too dense.
  • Cream of tartar: The main ingredient to giving snickerdoodle cookies their chewiness, and it is no different with these snickerdoodle muffins.
  • Sour cream: A necessary component to not only activate the baking powder, but also help keep them moist.
  • Butter: I use unsalted butter to keep the muffins creamy and airy.
  • Egg: The binder that brings everything together and maintains just the right texture.
  • Vanilla extract: I love adding a splash of vanilla with cinnamon, because they go so well together.
  • Salt: If using unsalted butter, adding a little salt helps enhance the flavors.
  • Cinnamon chips: I like to add these when I can find them for a little extra cinnamon in each bite. White chocolate chips would also taste delicious, similar to how I added them to these pumpkin snickerdoodle cookies.

More Cinnamon? Yes, Please!

  • Add an extra 1/4 teaspoon cinnamon and a pinch of nutmeg into the batter.
  • Add cinnamon chips before baking.
  • After baking, brush melted butter on top of the cooled muffins with a pastry brush and then sprinkle extra cinnamon sugar over the top.

Other Variations

For a sweeter snickerdoodle muffin, drizzle a maple glaze or cream cheese glaze on top before serving. It gives them a similar flavor to homemade cinnamon rolls!

You can also add a little more texture to the topping by making crumble topping or streusel topping like I did in this pumpkin crumb muffins recipe. So delicious.

How to Make Snickerdoodle Muffins

This snickerdoodle muffin recipe is so easy to make and one you’ll be reaching for again and again! The batter only takes about 25 minutes to prepare, then all that’s left is baking and cooling time.

Showing how to make snickerdoodle muffins.
  • Combine wet ingredients. In a stand mixer, cream butter, sugar, and brown sugar until light and airy. Mix in the egg and vanilla. Add the sour cream and milk, mixing just until combined.
  • Whisk dry ingredients. In a small bowl, whisk together the flour, baking powder, cream of tartar, and cinnamon. Slowly add to the wet ingredients using a wooden spoon or spatula. Do not overmix – this will help keep your muffins nice and fluffy. Fold in cinnamon chips, if using.
  • Make topping and fill muffin tin. Whisk together cinnamon and sugar. Sprinkle a small amount into the bottom of each cup in a buttered muffin tin. Then using a large cookie scoop, scoop the batter into the tin. Sprinkle with remaining cinnamon sugar.
  • Bake. Place in the preheated oven to bake 5 minutes before reducing the temperature. Bake an additional 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.

Expert Tips

  • Don’t overmix. You want to mix until combined and leave enough air in the batter to keep the muffins from getting too dense.
  • Lighten them up. Replace the sour cream for Greek yogurt for a lighter version of this snickerdoodle muffin recipe.
  • Let them rise. Fill the muffin liners 2/3 of the way full so they have room to rise and don’t spill out over the sides of the cup.
  • Same muffin size. I use a large cookie scoop to measure out the batter so the muffins are equal in size and bake at the same time.
Snickerdoodle muffins on marble countertop.

Recipe FAQs

Why does cream of tartar go in snickerdoodles?

It’s the secret ingredient when making snickerdoodle cookies to give them that perfect pillowy top and chewy texture that sets them apart from other cookie recipes. We add cream of tartar in this snickerdoodle muffin recipe for the same effect!

Can I use this snickerdoodle muffin recipe to make mini muffins?

I don’t see why not and they would be so cute in a mini version! Use a mini muffin tin and bake at 375°F for 16 to 18 minutes. This recipe will make about 48 mini muffins.

Can I double the recipe and freeze the extras?

That’s a great idea! Yes, this recipe doubles easily and the muffins will keep in a freezer-safe bag up to 3 months. Let them thaw at room temperature before eating, or warm them in the microwave 15 to 20 seconds.

Could this recipe be made gluten-free?

Although I haven’t tried myself, you could replace the all-purpose flour with a gluten-free 1:1 baking flour and I imagine you would see similar results. If you give it a shot, let us know how it goes in the comments!

Storing, Freezing & Reheating

  • To store: Once cooled, they will keep at room temperature in an airtight container for up to 3 days. For extended freshness transfer to the fridge for a couple of extra days.
  • To freeze: Place in a freezer-friendly bag and keep frozen for up to 3 months.
  • To reheat: If you enjoy your muffins warm, pop them in the microwave for 15 to 20 seconds.

Craving more snickerdoodle treats? Try these easy snickerdoodle cake mix cookies, creamy snickerdoodle fudge or sweet snickerdoodle hot chocolate.

More Homemade Muffins

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Snickerdoodle muffin on the countertop.

Snickerdoodle Muffins

5 from 12 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Moist and fluffy muffins sprinkled with a sweet cinnamon sugar topping and studded with creamy cinnamon chips throughout. These homemade snickerdoodle muffins are the perfect treat!
Prep Time: 25 mins
Cook Time: 20 mins
Cool Time: 40 mins
Total Time: 1 hr 25 mins
Servings: 12

Ingredients 

Muffins

  • ½ cup (113 grams) unsalted butter , softened
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar , packed
  • 1 ½ teaspoons vanilla extract
  • 1 large egg
  • ½ cup sour cream , or Greek yogurt
  • cup milk
  • 1 ⅔ cups (220 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup cinnamon chips , optional

Cinnamon Sugar Topping

  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1-2 Tablespoons butter , softened, for the pan and for serving

Instructions

Muffins

  • Preheat the oven to 425°F. Butter a 12-cup muffin tin.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, and brown sugar 1 to 2 minutes, or until light and airy. Mix in the egg and vanilla. Add the sour cream and milk, mixing just until combined.
  • In a small bowl, whisk together the flour, baking powder, cream of tartar, and cinnamon.
  • Slowly mix in the flour mixture to the wet ingredients using a wooden spoon or spatula, being careful not to overmix. Scrape down the bowl as needed. Fold in about 1/2 cup cinnamon chips, if desired.
  • For the topping, mix together the cinnamon and sugar in a small bowl. Sprinkle a small amount into the bottom of each cup in the muffin tin.
  • Using a large cookie scoop, scoop the batter into the tin, about 2/3 of the way full. Sprinkle the remaining cinnamon sugar over the top.
  • Bake 5 minutes. Do not open the oven, but reduce the temperature to 350°F. Bake 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the tin 5 minutes before transferring to a wire rack to cool completely.
  • Serve while warm. Spread melted butter on the inside and sprinkle extra cinnamon sugar over the top.

Notes

For extra cinnamon flavor:
  • Add an extra 1/4 teaspoon cinnamon and a pinch of nutmeg into the batter.
  • Mix in the cinnamon chips before baking.
  • After baking, brush melted butter on top of the cooled muffins with a pastry brush and then sprinkle extra cinnamon sugar over the top.
Muffin size: If filling 3/4 the way full, the muffins will be taller but you’ll only get about 9 muffins. 
Glaze: These snickerdoodle muffins also taste great with a maple glaze or cream cheese glaze drizzled over top. 
Make-ahead: These can be made the night before and enjoyed first thing in the morning.
Storage: The muffins will keep in airtight container at room temperature up to 3 days. You can also freeze up to 3 months.

Nutrition

Serving: 1muffin | Calories: 291kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 120mg | Potassium: 129mg | Fiber: 1g | Sugar: 16g | Vitamin A: 369IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Diet: Vegetarian

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