Soft and tender Snickerdoodle Muffins with a cinnamon sugar topping represent my favorite cookie, in muffin form!

A plate with Snickerdoodle Muffins stacked on it.

These snickerdoodle muffins are definitely high on my list of indulgences and are delicious enjoyed for dessert or breakfast. I love to double the batch and stick the extras in the freezer.

How to make Snickerdoodle Muffins:

1. Make Batter: 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 over-mix.

Four process photos for making Snickerdoodle Muffins batter in a mixing bowl and adding to a muffin tin.

2. Bake in muffin pan. 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. Add cinnamon sugar topping: 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, then sprinkle with cinnamon sugar.

Melted butter brushed on top of baked muffins, then cinnamon sugar sprinkled on top.

Freezing Instructions:

Allow to cool completely, then freeze in a freezer safe container for 3 months.  Thaw at room temperature or microwave for a few seconds, until warm.



A plate with Snickerdoodle Muffins stacked on it.
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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For Topping:


  • 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.)


Calories: 237kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 42mgSodium: 157mgPotassium: 93mgSugar: 17gVitamin A: 360IUCalcium: 49mgIron: 0.9mg

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RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe March 2017. Updated May 2021.

This post contains affiliate links.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. Absolutely love this recipe!!!

    I did make this as a cake instead. Best dang cake I’ve had in a long time. I used a 9×13 pan because I didn’t know how tall it’d get. Now since I made it once I think my 9×9 square or 9 in round should work perfectly me.

    Thank you for this recipe!

  2. 5 stars
    Easy to make and DELICIOUS! I made a double batch and took them to a funeral dinner. Another cool thing is those leftover will be for breakfast tomorrow! Perfect plan.
    You won’t be disappointed…..

  3. 5 stars
    I made these today and they were fantastic! I substituted a gluten free flour blend, used coconut milk and lakanto monk fruit sweetener. They were so good I ate two right away. I will be making these muffins regularly!

  4. 5 stars
    Just made these for the first time. I honestly thought they might not come out perfect because I caught myself mixing with my stand mixer when it said hand fold but they came out perfectly! They definitely resemble snickerdoodle but not too sweet. They were good enough even without the cinnamon & butter topping! So you could go with or without in my opinion. I will definitely make again!

  5. 5 stars
    These were so good!!
    If I wanted to make them as mini muffins next time, would I change the time and/or temperature?
    Thank you!

  6. 5 stars
    We tried these and they were amazing. Shamefully, my boyfriend and I ended up eating all 12 in an evening. Lol. Next time we practice some self control 😆😆
    My question is for the calories… Is the 237 calories for one muffin or two? Lol.

  7. 3 stars
    These were OK. The muffins themselves tasted like snickerdoodles, but it was so subtle that the cinnamon sugar topping completely overtook that flavor and the muffins ended up being just mediocre cinnamon muffins.

  8. 5 stars
    easy, fast and yummy! make greek yogut every week in my instant pot so this was a great way to use some . thanks

  9. 5 stars
    These muffins are delicious! My son’s friend loves snicker doodle cookies, and so I thought I would make this and see how she liked them. She LOVED the muffins, and I gave her the recipe! Thank you so much!

  10. 5 stars
    I made a double batch and shared them with the neighbors… they were LOVED by all. Definitely a KEEPER!

  11. 5 stars
    These muffins are fantastic!! Very easy to make and taste just like the cookies. This is a nice option when you want something a little different in the morning.

    1. 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!

  12. What kind of butter (salted vs non salted) would you recommend for brushing before putting the sugar and cinnamon mixture? Thanks.

  13. 5 stars
    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 .

  14. 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?

  15. 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.

    1. I think that would work great! I would probably very lightly spray the bottom of the paper liners with non-stick cooking spray.

  16. 5 stars
    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 ?

  17. 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?

    1. 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.

  18. I love anything that can be counted as a meal but tastes like dessert. Great idea!