Snickerdoodle Muffins
Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert.
We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins.
Snickerdoodle Muffins
These snickerdoodle muffins are the mashup you didn’t know you needed; a snickerdoodle cookie meets a tender breakfast muffins. They’re delicious cinnamon muffins that are always a crowd pleaser.
Serve them for brunch alongside fresh fruit or this tasty green smoothie. I always double the batch and stick the extras in the freezer.
How to make Snickerdoodle Muffins:
Make Batter: Add butter and sugar to a bowl and cream until light and fluffy. Mix in egg, vanilla, Greek yogurt, and milk. Stir dry ingredients in a separate bowl and then add to the wet mixture, stirring just until combined.
Bake: Spoon batter into a standard muffin tin then bake at 375ºF for about 15-20 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.
Add Topping: Let the muffins cool for a few minutes, then brush a thin layer of melted butter over each one. Gently sprinkle on some cinnamon sugar (or dip the muffin tops in cinnamon sugar).
Freezing Instructions:
Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.
More Quick Bread Recipes:
Lemon Poppy Seed Bread
Healthy Banana Bread
Lemon Blueberry Bread
Cranberry Orange Bread
Pumpkin Chocolate Chip Bread
Applesauce Bread
Lemon Zucchini Bread
Buttermilk Cornbread
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Snickerdoodle Muffins
Our easy Snickerdoodle Muffins recipe with a tasty cinnamon sugar topping will be everyone's favorite muffin.
Course BreakfastCuisine American
Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes
Servings 12
Calories 238kcal
Author Lauren Allen
Cost $5
Ingredients1/2 cup unsalted butter , softened2/3 cup granulated sugar1 large egg1 1/2 teaspoons vanilla extract1/2 cup milk1/4 cup plain Greek yogurt , or sour cream1 2/3 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon saltCinnamon-Sugar Topping:3 Tablespoons butter , melted1/3 cup granulated sugar2 teaspoons ground cinnamonUS Customary – Metric
InstructionsPreheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.Wet ingredients: Add butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined. Add egg. Add vanilla, milk and Greek yogurt and mix until combined.Dry Ingredients: Stir flour, baking powder, baking soda, cinnamon and salt in a bowl. Combine dry ingredients with wet, stirring just until combined. Divide batter evenly between prepared muffin cups, filling each about 2/3 full.Bake at 375 for 15-20 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow to cool in the muffin tin for a minute or two before removing to a wire cooling rack.Cinnamon Sugar Topping: While the muffins bake, melt the butter for the topping. In a separate small container, mix together the granulated sugar and cinnamon. Once muffins are out of the pan, use a pastry brush to brush a thin layer of melted butter over each muffin, then sprinkle generously with cinnamon sugar. (Alternately, dip the muffin tops in melted butter, and then cinnamon sugar).
Video
NotesFreezing Instructions: Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.
NutritionCalories: 238kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 208mg | Potassium: 52mg | Fiber: 1g | Sugar: 17g | Vitamin A: 365IU | Vitamin C: 0.02mg | Calcium: 59mg | Iron: 1mg
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I originally shared this recipe March 2017. Updated May 2021 and August 2024.
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