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.
The thought of a yummy breakfast is often what drags me out of bed in the morning. And some mornings call for something extra delicious and indulgent like these easy German pancakes or 5-minute whole wheat pancakes.
These snickerdoodle muffins are definitely high on my list of breakfast indulgences.
What we LOVE about Snickerdoodle Muffins:
- Enjoy for dessert or breakfast: they have all the flavors I LOVE from my favorite snickerdoodle cookies, but in muffin form! They’re like cupcakes, without frosting, and no one can judge you for eating them for breakfast!
- Freezer friendly: These muffins freeze really well! I love to make a double batch whenever I make muffins and stick the extras in the freezer. (See freezing directions below in the post).
How to make Snickerdoodle Muffins:
1. Make muffins: Cream butter and sugar in a large mixing bowl add egg, vanilla, milk and Greek yogurt and mix until combined. Add dry ingredients (flour, baking powder, baking soda, cinnamon and salt) and fold in, careful not to overmix.
2. Spoon into muffin tins and bake. Fill each muffin tin about 2/3 full. Bake at 375ºF for about 15-20 minutes or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs).
3. Brush with melted butter: 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.
4. Dip muffin tops in cinnamon sugar. I’ve found that they look prettier when you use a pastry brush to spread the butter and then sprinkle the sugar on top, but dipping them is faster :).
Freeze snickerdoodle muffins in a freezer safe container for 2-3 months. Allow to thaw at room temperature of microwave for 10 seconds.
Consider trying these other popular muffin recipes:
- Greek Yogurt Double Chocolate Muffins
- Lemon Raspberry Muffins
- Banana Bran Muffins
- Healthy Applesauce Oat Muffins
- 1/2 cup unsalted butter , softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup plain Greek yogurt , or sour cream
- 1 2/3 cups 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.