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–+ servings
Snickerdoodle muffin on the countertop.

Snickerdoodle Muffins

Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Cook Time: 20 minutes
Cool Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 12
These easy snickerdoodle muffins are moist and fluffy muffins with a sweet cinnamon sugar topping. They taste just like a classic snickerdoodle cookie but for breakfast!

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 1/2 cup butter, 1/2 cup sugar, and 1/4 brown sugar 1 to 2 minutes, or until light and airy. Mix in one egg and 1 1/2 teaspoons vanilla. Add 1/2 cup sour cream and 1/3 cup milk, mixing just until combined.
  • In a small bowl, whisk together 1 2/3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon cream of tartar, 1/2 teaspoon cinnamon and 1/3 teaspoon salt..
  • 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 2 teaspoons cinnamon and 2 Tablespoons 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.

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