Moist and fluffy muffins sprinkled with a sweet cinnamon sugar topping and studded with creamy cinnamon chips throughout. These homemade snickerdoodle muffins taste just like your favorite cookie!
Craving more snickerdoodle treats? Try these easy snickerdoodle cake mix cookies, creamy snickerdoodle fudge or sweet snickerdoodle hot chocolate.
Table of Contents
Snickerdoodle Muffin Recipe
My favorite snickerdoodle cookie recipe turned into a snickerdoodle muffin! Fresh homemade muffins are always a hit in our house. These are full of flavor with cinnamon and a hint of sweetness plus the sour cream makes them soft and fluffy and the cinnamon chips add the perfect touch!
Make them them the night before or in the morning, either way it is a delicious way to start the day just like this recipe for easy breakfast muffins or no-bake breakfast cookies.
Snickerdoodle muffins also freeze well for when you want to pull out a quick afternoon snack. 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 snickerdoodle cookies!
- 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!
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. The batter only takes about 25 minutes to prepare, then all that’s left is baking and cooling time.
- 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 only want to mix until just 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 snickerdoodle muffins are equal in size and bake at the same time.
Recipe FAQs
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!
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.
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.
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.
More Muffin Recipes
Browse allHUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Snickerdoodle Muffins
Video
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
- ⅓ 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
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I made these as Jumbo muffins. It yielded 5. I also stirred the sugar topping into the muffins just a little. Turned out wonderful. They are moist, fluffy and delicious. Thank
you for sharing this recipe.
My entire family loves these! I know what I am bringing to a brunch next month! Thank you 😊
So glad your family enjoyed the snickerdoodle muffins!
Just made these! Love them!! Thanks for another great recipe ❤️
Maybe they would have been better with the cinnamon chips. They weren’t moist like I hoped and they weren’t sweet at all.
I put your maple over top of these snickerdoodle muffins and OMG out of this world good! Will be making these regularly.
That sounds like a great addition. Thanks for sharing, Abby!
Fluffy and perfect!!! Will be making these for the holidays and beyond!
I love when they are baking and the house smells divine. Thanks for sharing, Kellie!
Yall this recipe is amazing! First of all, my house smells incredible! Second, my kids didnt leave enough for anyone else to try, I’d say that is a success! Thanks for posting!
I need to make these this week. I love when my house smells like cinnamon in fall and winter. It always brightens my mood. Thanks for sharing, Julia!
I love this recipe and many others you have shared. One question about these muffins, where do I find the cinnamon chips, I have never seen them here in New England. Thanks Michelle. PS: I love Naptime too…..💤💤💤💤💤
I am glad you are enjoying these, Michelle. Here is a link to amazon. I think they also may be a seasonal item.
https://www.amazon.com/Hersheys-Cinnamon-Baking-Chips-10/dp/B00KQ0XP24. Hope that helps. Happy baking!
Love these!
I wonder if creme fraiche will work in place of the sour cream?
Close enough! :)
2 muffin pans? – would that be a 6 or a 12. Ingredients-wise it looks like a 6 but I just want to confirm. Thanks!
This recipe makes more than one dozen average-sized muffins. :)
Oh my yum! Thank you for the recipe!!
I love anything with icing or glaze (think it’s to do with growing up in England, where half our pastries are covered in the stuff). So I’ll definitely be trying these. They look fabulous.
OMG, we love on all things snickerdoodles in this house. So good!
I made this recipe, and it came out really good! Thanks a lot for sharing this recipe.
Yum! These are so good =)
These muffins are so delicious! We have been on a huge muffin kick in our house lately!