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
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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Recipe
Snickerdoodle Muffins
Ingredients
- 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
Cinnamon-Sugar Topping:
- 3 Tablespoons butter , melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat 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).
Notes
Nutrition
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I originally shared this recipe March 2017. Updated May 2021 and August 2024.
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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 .
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?
That should work great! I’d bake them at the same temperature. Check them around 8 minutes.
How does your muffins get that flat crust around the edge? Is it your muffin tin? If so what type is it?
I use a dark-nonstick Wilton brand standard muffin tin 🙂
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.
I think that would work great! I would probably very lightly spray the bottom of the paper liners with non-stick cooking spray.
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 ?
Happy to hear it was a winner! Thanks for commenting Eva
So good and so easy to make! The whole family enjoyed them! Mmmm! Thanks for the recipe!
So good and so easy to make! The whole family enjoyed them! Mmmm! Thanks for the recipe!
These look great! Could these be frozen? I’d like to have some ready for breakfasts during the week.
Yes, you can freeze them!
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?
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.
These may be fun to make with gluten-free flower and swerve switched out for the sugar… great idea.
I love anything that can be counted as a meal but tastes like dessert. Great idea!