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Enjoy your favorite snickerdoodle cookie in muffin form with these snickerdoodle muffins with a choice of two toppings! Both toppings will add a magical twist to the muffins with cinnamony-sugary flavors. The crumble brings a crunchy bite to the moist and fluffy muffins. The sugar cinnamon sprinkle is perfect for serving as a quick snack or with coffee or tea in the afternoon. This recipe for Snickerdoodle muffins has the most perfect texture – the soft, buttery muffins will melt in your mouth. Enjoy them for a snack, dessert, or breakfast.
Make these snickerdoodle muffins that are so delicious that you will almost inhale the nostalgia – cinnamon, buttery goodness in every bite.
You can also try caramel heart snickerdoodle cookies, vanilla muffins, creme brulee cookies, or oatmeal raisin muffins.
Why You’ll Love It
Perfect flavor: The delightful blend of cinnamon and sugar captures the essence of classic snickerdoodle flavor in the form of cinnamon muffins. Yes, please!
Tender texture: Sour cream and butter ensure a moist, tender crumb that melts in your mouth.
Simple ingredients: Made with common pantry staples, these delicious muffins are easy to whip up anytime.
Versatile enjoyment: Perfect for breakfast, a snack, or dessert, these muffins are a versatile treat that everyone will love.
Ingredients for Snickerdoodle Muffins
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Forms the base of the muffin, providing structure and a tender crumb.
Baking powder and baking soda: Helps the muffins rise, making them light and fluffy. Make sure your batches are fresh for the best rise!
Cream of tartar: Key for that classic snickerdoodle tangy flavor and reacts with baking soda for leavening.
Cinnamon: Infuses the muffins with warm, sweet spice that defines snickerdoodles.
Butter: Softened butter adds richness and moisture to the muffins.
Granulated sugar: Sweetens the muffins and helps with the tender texture.
Eggs: Provide structure and stability, while also adding richness.
Vanilla extract: Adds depth and enhances the sweet flavors.
Sour cream: Contributes to a moist, tender crumb and a slight tang.
Milk: Ensures a smooth batter consistency and adds moisture.
How to Make Snickerdoodle Muffins
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Make wet mix: In another bowl, cream the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time, blending well after each addition. Add the vanilla extract and sour cream. Mix until fully combined.
Combine wet and dry ingredients: Gradually add the dry ingredients, alternating with the milk. Mix until just combined. Do not over-mix.
Fill muffin liners: Use a cookie scoop (I love this one!) to fill each cupcake liner about ¾ full with the muffin batter.
Add topping: Mix the chosen topping ingredients in a small bowl. Sprinkle the cinnamon sugar topping over the muffin batter.
Bake muffins: Bake in a prepared muffin tin until a toothpick inserted into the center comes out clean.
Cool muffins: Let the muffins cool in the pan, then transfer to a cooling rack to cool completely.
Substitutions and Variations
Chocolate chips: Fold in a half cup of chocolate chips into the batter for a delightful chocolatey surprise in every bite.
Cream cheese swirl: Create a cream cheese swirl by mixing 4 ounces of softened cream cheese with 1/4 cup sugar and swirling it into the muffin batter before baking.
Apple cinnamon: Add 1 cup of diced apples and 1 teaspoon of ground cinnamon to the batter for a fruity and spiced variation.
Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour mixture.
Dairy-free: Replace butter with coconut oil or a dairy-free butter alternative, and use dairy-free milk like almond or oat milk.
Make minis: Make mini muffins by adjust the baking time and using little muffin cups.
Serving Suggestions
Appetizer: Start with oozy bomboloni or these moreish pancake nachos. A bowl of this viral chocolate pancake spaghetti is also a fun way to kick off a breakfast or brunch.
Main: Serve a steaming main course of hashbrown casserole or this breakfast skillet!
Dessert: End with a plate of Snickerdoodle muffins, a sprinkle of extra cinnamon sugar, a drizzle of maple syrup, and steaming coffee.
How to Store Snickerdoodle Muffins
Store: Keep in an airtight container at room temperature for 3 to 4 days or in the fridge for up to a week.
Freezer: This Snickerdoodle muffin recipe will freezer for up to 3 months. Make sure you wrap them or store them in a freezer-safe, airtight container.
Thaw: Let them thaw overnight in the fridge.
Reheat: Rewarm in the air fryer at 330°F for 2 to 3 minutes.
Top Tips
Don’t over-mix: Mix the batter just until combined to keep the muffins tender and avoid a dense texture.
Even scooping: Use a cookie scoop to evenly portion the batter into the muffin liners for uniform baking.
Check doneness: Start checking the muffins a couple of minutes before the suggested baking time. They’re done when a toothpick inserted in the center comes out clean.
Cool properly: Allow the muffins to cool in the pan for a few minutes before transferring to a cooling rack to prevent them from becoming soggy.
Snickerdoodle Muffins FAQs
Use high-quality cupcake liners or spray the liners with non-stick cooking spray to prevent sticking.
Absolutely! Add chocolate chips, nuts, or dried fruit for a fun twist on the classic recipe.
Yes, you can swap whole wheat flour, but the muffins may be denser and have a slightly different texture and flavor.
Snickerdoodle Muffin Recipe
Snickerdoodle Muffins
Ingredients
For the Muffins:
- 2 Cups all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon cream of tartar
- 1 Teaspoon cinnamon, ground
- ¼ Teaspoon salt
- ½ Cup butter, at room temperature
- ¾ Cup granulated sugar
- 2 eggs
- 2 Teaspoons vanilla extract
- ½ Cup sour cream
- ½ Cup milk
For the Topping: Option #1 Granulated Sugar Sprinkle
- ⅓ Cup granulated sugar
- 2 Teaspoons cinnamon, ground
For the Topping: Option #2 Sugar Cinnamon Crumble
- ⅓ Cup granulated sugar
- 2 Tablespoons butter, softened
- 2 Teaspoons cinnamon, ground
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin pan with cupcake liners. Set aside.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- In another mixing bowl cream the butter and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time, mixing well between each.
- Add the vanilla extract and sour cream. Mix until combined.
- Add the flour alternating with the milk. Mix until all ingredients are combined. Don’t over-mix. I like to use the Danish dough whisk but you can also use a hand mixer or mixing spoon.
- Use a cookie scoop, to scoop up the muffin mixture and fill all the cupcake liners to ¾ full.
- Choose the topping. Simply mix the ingredients of the chosen topping into a small bowl.
- Sprinkle the topping on top of the muffin batter.
- Bake in the preheated oven for 17 to 19 minutes. The muffins are baked when a toothpick inserted in the middle will come out clean.
- Cool in the pan for 2 or 3 minutes.
- Transfer to a cooling rack and cool completely before serving.
Notes
Even scooping: Use a cookie scoop to evenly portion the batter into the muffin liners for uniform baking.
Check doneness: Start checking the muffins a couple of minutes before the suggested baking time. They’re done when a toothpick inserted in the center comes out clean.
Cool properly: Allow the muffins to cool in the pan for a few minutes before transferring to a cooling rack to prevent them from becoming soggy.
Nutrition
Get ready to bake this insanely good Snickerdoodle muffin recipe, featuring not one, but two delightful toppings! The crumble topping adds a cozy crunchy bite to these moist and fluffy muffins. Meanwhile, the sugar cinnamon sprinkle makes them the ideal treat for a quick snack or a cozy coffee/tea break.
Other Muffin Recipes To Try
- Enjoy a fusion of flavors with my carrot blueberry muffins.
- Indulge in the simplicity of these Oreo muffins.
- How irresistible do these lemon poppy seed muffins sound? An absolute must-try for any muffin enthusiast!
- Check out my refreshingly simple recipe for zesty lemon poppyseed muffins.
- Bake a batch of these pistachio muffins that are my dads favorite!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I have not eaten most of these recipes in a long time. Have a new mixer and I must test it out!
This was a hit with my family. My kids especially adored it!