Cinnamon lovers, get ready to be blown away by these snickerdoodle muffins. They’re a soft, lightly spiced dream come true.
The tender, cinnamon- and vanilla-infused crumb melts in your mouth. And the crispy cinnamon sugar coating ensures every mouthful tastes just like the signature cookie.
Serve them warm out of the oven for the ultimate comforting treat. But be warned – they disappear FAST, so you might want to make a double batch!
Why You’ll Love These Snickerdoodle Muffins
Bakery-Style Indulgence: With their crackly cinnamon-sugar tops and soft, buttery interiors, these muffins offer a truly indulgent bakery-style experience.
Crowd-Pleasing Favorite: The irresistible combination of cinnamon and sugar makes these muffins a surefire hit at gatherings, potlucks, or family brunches.
Easy Preparation: The recipe involves straightforward steps and pantry staple ingredients, making it accessible for bakers of all skill levels.
Ingredients
- All-Purpose Flour: The structural backbone of the muffins, giving them form and volume.
- Leavening + Spice: Ground cinnamon adds a warm spice, baking powder and soda lift the batter, cream of tartar ensures a tender crumb, and salt enhances all the flavors.
- Unsalted Butter: Adds moisture and rich, creamy flavor.
- Granulated Sugar: Sweetens the batter and contributes to the light, airy texture of the cupcakes.
- Eggs: Bind the ingredients and help the muffins rise.
- Vanilla Extract: Infuses the sponge with sweet, aromatic essence.
- Sour Cream + Buttermilk: Introduce a subtle tang and ensure moist, soft muffins.
- Melted Butter (for coating): Helps the cinnamon sugar adhere to the muffins, adding flavor and texture.
- Cinnamon Sugar: The key to the spiced topping that crisps up beautifully.
How to Make Snickerdoodle Muffins
There’s something so comforting about the smell of cinnamon and sugar baking away. It’s like nostalgia in a muffin tin.
And just like these yummy apple cider donut muffins, this recipe comes together in a flash.
1. PREP. Set oven to 375°F and prepare muffin tin with liners (or grease them with cooking spray).
2. COMBINE. Sift or whisk the dry ingredients to distribute the leavening agents and spices well.
3. BLEND. Beat the butter and sugar until fluffy, then mix in the eggs, vanilla extract, sour cream, and buttermilk. Stir in the dry ingredients last.
4. BAKE. Fill the muffin cups about 3/4 full, then bake for 18-20 minutes or until a toothpick comes out clean.
5. COAT. When the muffins are cool enough to handle, brush them with melted butter and coat them in cinnamon sugar.
6. SERVE. Serve snickerdoodle muffins warm with coffee, and enjoy!
Tips For the Best Snickerdoodle Muffins
I’ve always been a sucker for anything cinnamony, and these muffins hit all the right notes.
The blend of sour cream and buttermilk in the batter makes them unbelievably soft, and that cinnamon-sugar crust on top? Pure bliss.
And thanks to these tips, they’re foolproof.
- Use room-temperature ingredients. Remove everything from the fridge 20-30 minutes before you start. That way, they will mix more easily.
- Avoid overmixing. Mix the batter just until the dry ingredients are moistened to prevent dense, tough muffins. I often use a mixer for the butter and sugar, then mix the rest by hand with a spatula.
- Proper measuring. Spoon the flour into the measuring cup and level it off with a knife to avoid using too much, which can make the muffins dry.
- Quality cinnamon. Use high-quality ground cinnamon for a better flavor.
- Butter substitutions. For a healthier option, replace half the amount of butter with applesauce.
- Don’t be shy with the coating. The best method is to brush the muffins all over with butter and then toss them in the sugar so every nook and cranny is coated.
- Variations. Mix in cinnamon chips, chopped nuts, chocolate chips, or even peanut butter for added texture and flavor.
How to Store
These gorgeous cinnamon muffins are the perfect companion to my morning coffee, and I’m already planning on baking another batch to share (or not).
Luckily, they store well.
To Store: Place cold muffins in an airtight container and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
To Freeze: Place completely cooled muffins in a single layer on a baking sheet and freeze until solid. Then, transfer to an airtight freezer bag or container for up to 3 months. Thaw frozen muffins overnight in the fridge before reheating.
To Reheat: Wrap individual muffins in a paper towel and microwave in 30-second intervals until warm. Alternatively, reheat larger batches in a 300°F oven for 5-10 minutes.
More Cinnamon-Infused Treats to Try
Snickerdoodle Bars
Cinnamon Swirl Quick Bread
Snickerdoodle Coffee Cake
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Snickerdoodle Muffins
12
15
minutes20
minutes310
kcalThese snickerdoodle muffins are a soft, lightly spiced dream come true. But be warned – they disappear FAST, so you might want to make a double batch!
Ingredients
- For the Snickerdoodle Muffins:
2 cups all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1/4 cup buttermilk, room temperature
- For the Cinnamon Sugar Coating:
1/4 cup butter, melted
1/2 cup granulated sugar
2 tablespoons cinnamon
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin or line with muffin liners.
- In a medium bowl, sift or whisk the flour, ground cinnamon, baking powder, baking soda, cream of tartar, and salt to evenly distribute the ingredients. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes). With the mixer on low, add the eggs, mixing well after each addition.
- Stir in the vanilla, sour cream, and buttermilk with a spatula until well combined. Then gradually add the dry ingredients to the wet, mixing just until incorporated.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 5 minutes, reduce the heat to 350°F (175°C), and bake for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool in the tin for 5 minutes before transferring to a wire rack.
- Five minutes before the cupcakes are done baking, melt the butter and mix the granulated sugar and cinnamon in a separate small bowl.
- Once the cupcakes are cool enough to handle, brush them all over with melted butter or dip the tops into the butter. Then, dip or toss the muffins in the cinnamon sugar mixture to coat thoroughly.
- Cool for a few more minutes, then serve warm and enjoy!
Notes
- Avoid overmixing. Mix the batter just until the dry ingredients are moistened to prevent dense, tough muffins. Use a mixer for the butter, sugar, and eggs, then mix the rest by hand with a spatula.
- Proper measuring. Spoon the flour into the measuring cup and level it off with a knife to avoid using too much, which can make the muffins dry.
