Snickerdoodle Muffins
Soft, buttery snickerdoodle muffins coated in cinnamon sugar — a cozy twist on the classic cookie.
These snickerdoodle muffins have the sweet cinnamon flavor and buttery warmth of the beloved cookie, but in soft, bakery-style muffin form. Using melted butter keeps the batter quick and easy to mix by hand — no electric mixer required!
A touch of cream of tartar adds that signature snickerdoodle tang, and a sprinkle of cinnamon sugar on top creates a light, crisp crust that’s irresistible fresh and warm from the oven.
Snickerdoodle muffins are great to have on hand for visiting friends and family. The warm baked muffins are irresistible, with their wonderful warm spice aroma and generous cinnamon sugar topping.
Why You’ll Love These Muffins
Quick and simple. Melted butter makes this an easy one-bowl recipe — no creaming or mixer needed.
Classic snickerdoodle flavor. Cinnamon and cream of tartar bring the cozy taste of the cookies you love.
Perfect texture. Moist, tender muffins with just the right crumb — great warm or at room temperature.
Freezer-friendly. Store extras for easy breakfasts or snacks anytime.
Ingredient Notes
- Cinnamon sugar topping: Simple but essential — it gives that signature snickerdoodle sparkle.
- All-purpose flour: Provides structure — spoon and level for accuracy.
- Cinnamon: Adds warmth and aroma; use fresh for best flavor.
- Baking powder and baking soda: Work with cream of tartar to help the muffins rise evenly.
- Cream of tartar: The secret to authentic snickerdoodle flavor and a soft crumb.
- Butter: Melted and slightly cooled for a quick-mix batter with rich flavor.
- Sugar: Sweetens the muffins and forms a crisp cinnamon topping.
- Sour cream: Adds moisture and tenderness.
- Vanilla extract: Rounds out the cinnamon flavor beautifully.
How to Make Snickerdoodle Muffins
- Start by lining your muffin tin and preheating the oven so it’s ready when the batter is mixed.
- Whisk together the dry ingredients, including cinnamon and cream of tartar, in one bowl.
- In another bowl, whisk together the melted butter, sugar, eggs, milk, sour cream, and vanilla until smooth.
- Combine the wet and dry mixtures just until moistened — the batter should be light and fluffy.
- Spoon it into the muffin cups, sprinkle with cinnamon sugar, and bake until golden and set.
- Cool slightly, then enjoy the warm cinnamon flavor and aroma while they’re still fresh.
Recipe Variations
- Add a swirl. Layer some cinnamon sugar in the middle of the batter for extra flavor.
- Try brown sugar. Swap half the white sugar for brown sugar for deeper, caramel notes.
- Make minis. Use a mini muffin tin for a miniature, snackable version.
How to Store
Room temperature: Store cooled muffins in an airtight container up to 3 days.
Freeze: Wrap individually and freeze up to 2 months. Thaw at room temperature or reheat briefly in the microwave.
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
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.
