Snickerdoodle Muffins
Soft, buttery snickerdoodle muffins coated in cinnamon sugar — a cozy twist on the classic cookie.
If you love the warm cinnamon sweetness of classic snickerdoodle cookies, these snickerdoodle muffins bring that same nostalgic flavor in a soft, bakery-style format. Melted butter keeps the batter wonderfully simple to mix by hand, while cream of tartar adds the distinct tang and tender crumb that makes snickerdoodles so beloved. Each muffin rises tall and fluffy, with a sugary cinnamon sparkle on top that turns lightly crisp as it bakes.
These are the perfect muffins for cozy mornings, weekend baking, or greeting visiting friends and family. The aroma of cinnamon fills the kitchen, and the warm, buttery centers make them impossible to resist right out of the oven. They store well, freeze beautifully, and pair effortlessly with coffee or tea—ideal for breakfast, snacking, or a sweet treat any time of day.
What You’ll Like About These Muffins
Classic snickerdoodle flavor in muffin form. The combination of cinnamon, butter, and cream of tartar gives these muffins the familiar warmth of the cookie while keeping the texture soft and tender.
Quick and easy to mix. Melted butter eliminates the need for creaming, so the batter comes together with just a whisk and two bowls—perfect for fast morning baking or spur-of-the-moment cravings.
Beautiful, bakery-style tops. The cinnamon sugar sprinkled over the batter caramelizes slightly in the oven, creating a delicate crust that adds both flavor and texture.
Moist and tender crumb. Sour cream and milk give the muffins structure while keeping them soft and moist for days, whether served warm or at room temperature.
Ideal for sharing and freezing. These muffins hold up well in lunchboxes, freeze without losing quality, and make an excellent treat to bake for guests or gatherings.
Ingredient Notes
- Cinnamon sugar topping – Essential for that snickerdoodle sparkle; it bakes into a light crust that enhances both flavor and aroma.
- All-purpose flour – Provides structure and creates a tender crumb; spoon and level for accuracy.
- Cinnamon – Adds warmth and classic snickerdoodle flavor; fresh cinnamon makes a noticeable difference.
- Baking powder and baking soda – Work with cream of tartar to help the muffins rise evenly and achieve their soft texture.
- Cream of tartar – The signature ingredient that adds tang and softness, mimicking the traditional snickerdoodle cookie profile.
- Butter – Melted butter gives rich flavor and makes this a simple, easy-mix batter without the need for a mixer.
- Sugar – Sweetens the muffins and creates the crisp cinnamon sugar topping.
- Sour cream – Adds moisture, tenderness, and structure for a bakery-style crumb.
- Vanilla extract – Complements the cinnamon beautifully and rounds out the flavor.
How to Make Snickerdoodle Muffins
- Prepare the muffin tin and preheat the oven so everything is ready as soon as the batter is mixed. Lining the cups helps the muffins release cleanly and prevents overbrowning on the sides.
- Whisk the dry ingredients together, ensuring the cinnamon and cream of tartar are evenly distributed. This step helps the muffins bake evenly and prevents pockets of spice or leavening.
- In a separate bowl, whisk the melted butter with the sugar, eggs, milk, sour cream, and vanilla until smooth. The melted butter creates a fluid batter that mixes quickly without overworking the gluten.
- Add the dry mixture to the wet ingredients and stir gently just until combined. Overmixing can create dense muffins, so stop as soon as the flour disappears.
- Divide the batter into the muffin cups, sprinkle generously with cinnamon sugar, and bake until the tops are risen, golden, and set. Enjoy slightly warm to fully appreciate the soft centers and crisp, sugary tops.
Pro Tips
- Use room-temperature eggs and room-temperature sour cream for a smoother batter that blends easily with the melted butter.
- Don’t overmix once the dry ingredients are added. Stirring just until combined ensures a tender crumb instead of a tough or dense muffin.
- For the tallest muffin domes, let the batter rest for 10 minutes before baking. This allows the flour to hydrate and gives the leaveners time to activate.
- Check for doneness by touching the top lightly—if it springs back, the muffin is ready. A toothpick should come out clean or with just a few moist crumbs.
- Double the cinnamon sugar topping if you want a thicker, sweeter crust. The extra coating caramelizes beautifully.
Recipe Variations
- Add a swirl. Layer some cinnamon sugar in the center of the batter for an extra ribbon of flavor and a more dramatic snickerdoodle effect.
- Try brown sugar. Swap half the granulated sugar for brown sugar to add molasses notes and create a deeper, warmer sweetness.
- Make minis. Use a mini muffin tin for bite-sized muffins; reduce the baking time and coat the tops lightly with cinnamon sugar.
- Spiced version. Add nutmeg, cardamom, or pumpkin spice along with the cinnamon for a more complex flavor profile.
Serving Suggestions
- Serve warm with butter or honey for a cozy breakfast.
- Add them to a brunch spread with fruit, eggs, or coffee cakes.
- Pair with hot coffee, chai tea, or spiced apple cider for an autumn treat.
- Choose to offer them as dessert alongside vanilla ice cream or warm apples.
How to Store
Room Temperature: Store cooled muffins in an airtight container for up to 3 days. A small piece of bread in the container can help keep them soft.
Freeze: Wrap each muffin individually and freeze in a zipper bag or airtight container for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions
Snickerdoodle Muffins
Ingredients
- 2 cups all-purpose flour, (255 grams )
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups granulated sugar
- 2 eggs, (large)
- 2/3 cup whole milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter , 113 grams (melted, slightly cooled)
- 2 1/2 teaspoons vanilla extract
For the Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prep the pan and oven. Line a 12-cup muffin tin with paper liners and preheat the oven to 375 F.
- Mix the dry ingredients. Combine the flour, 2 1/2 teaspoons of cinnamon, baking powder, cream of tartar, baking soda, and salt in a bowl; whisk to blend thoroughly.
- Make the batter. In a mixing bowl, combine the 3/4 cup of sugar with the eggs, milk, sour cream, vanilla, and melted butter. Whisk until smooth. Stir the dry ingredients into the wet mixture and stir until just combined. Avoid overmixing.
- Fill the pan. Fill the muffin cups about 2/3 full.
- Make the topping. Combine 3 tablespoons of sugar with 1 1/2 teaspoons of cinnamon. Sprinkle over the muffins.
- Bake the muffins. Transfer the pan to the oven and bake the muffins for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs clinging.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
