My favorite cookie but in MUFFIN form! These snickerdoodle muffins are soft and tender with a cinnamon sugar topping that will keep you coming back for more.
My little baby boy is one month old today! I feel like celebrating the fact that we’ve all survived the last four weeks. So far, baby number 3 has been a pretty smooth transition though.
He’s the sweetest, mellowest little boy and I’m trying to appreciate every moment that he’s this little, since they grow so quickly.
In my current sleep-deprived state from caring for a newborn, there’s one thing that can drag me out of bed in the morning: BREAKFAST. Something delicious to look forward to. Lately it has been eggs and oatmeal.
Sometimes I feel extra indulgent and make these easy German pancakes or 5-minute whole wheat pancakes.
Muffins are definitely high on my list of breakfast indulgences. They’re like cupcakes, without frosting, and no one can judge you for eating them for breakfast! I’m always thinking of new types of muffins to make–sometimes sweets-inspired muffins, like these lemon raspberry muffins, and sometimes healthier muffins, since they make the perfect snacks for my kids.
If you haven’t tried these healthy applesauce oat muffins, you must!
These snickerdoodle muffins have the flavors I LOVE from my favorite snickerdoodle cookies, but in muffin form! They base muffin is perfectly light and tender–just like a great muffin should be! Then you brush the tops of the muffins with some melted butter, cinnamon and sugar. Hello snickerdoodle perfection! These muffins are delicious!
Consider trying these other popular muffin recipes:
- Greek Yogurt Double Chocolate Muffins
- Lemon Raspberry Muffins
- Banana Bran Muffins
- Healthy Applesauce Oat Muffins
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My favorite cookie--in MUFFIN form! These snickerdoodle muffins are soft and tender with a cinnamon sugar topping that will keep you coming back for more.
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/2 cup milk
- 1/4 cup plain Greek yogurt , or sour cream
- 1 2/3 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 Tablespoons butter melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.
Add the 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.
- Add flour, baking powder, baking soda, cinnamon and salt and fold in using a rubber spatula, just until combined. Don't overmix.
- Spoon batter into prepared muffin tins, filling each about 2/3 full.
Bake in preheated oven for about 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.
While the muffins bake, melt the butter for the topping.
In a separate small container mix together the granulated sugar and cinnamon.
Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry brush to brush a thin layer of melted butter over each muffin.
Sprinkle generously with cinnamon sugar mixture. (You can also dip the muffin tops in the melted butter, followed by the sugar, but I've found that they look prettier when you use a pastry brush and then sprinkle the sugar.)
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Jordan @ Read. Eat. Repeat says
I love anything that can be counted as a meal but tastes like dessert. Great idea!
Erin says
These may be fun to make with gluten-free flower and swerve switched out for the sugar… great idea.
Drea says
Can I use this recipe to make a cake? we made these today as mini muffins and there were so moist and tasty. I feel like my husband would love this for a birthday cake! I might be over thinking it, but I just want to know if it would be the same?
Lauren Allen says
So happy you liked them! I’ve never tried them as a cake–they would work but the texture wouldn’t be quite as soft and fluffy as a cake.
Mindy says
These look great! Could these be frozen? I’d like to have some ready for breakfasts during the week.
Lauren Allen says
Yes, you can freeze them!
Carole says
So good and so easy to make! The whole family enjoyed them! Mmmm! Thanks for the recipe!
Lauren Allen says
Love to hear it–thank you for coming back to comment! And thanks for following TBFS 🙂
Eva says
Delicious and so light but moist! The cinnamon flavor comes through and they actually taste like snickerdoodle cookies !
(Had my doubts 🤔). Thank you for this recipe 😀
Lauren Allen says
Happy to hear it was a winner! Thanks for commenting Eva
Maria says
Do you think if I used paper liners and just dipped the tops in sugar they would be okay? I need to make a lot of them for an event.
Lauren Allen says
I think that would work great! I would probably very lightly spray the bottom of the paper liners with non-stick cooking spray.
Guylyn says
How does your muffins get that flat crust around the edge? Is it your muffin tin? If so what type is it?
Lauren Allen says
I use a dark-nonstick Wilton brand standard muffin tin 🙂
Butch says
I would like to make these as a mini- muffin for a church function. Have you ever done this & if so what temperature & how long do you back them?
Lauren Allen says
That should work great! I’d bake them at the same temperature. Check them around 8 minutes.
Phyllis says
I made these this morning and they are simply delicious! I did not have buttermilk so made my own using apple cider vinegar in milk. This is a very easy recipe .
Sunny says
What kind of butter (salted vs non salted) would you recommend for brushing before putting the sugar and cinnamon mixture? Thanks.
Lauren Allen says
Either one, honestly, will work great 🙂
Jan says
These muffins seemed a little dry, fell apart easily. Any suggestions would be helpful.
Lauren Allen says
Hi Jan,
I’m sorry these didn’t turn out great for you. My best guess is that the batter was overmixed.
I hope you get the chance to try them again!