Snickerdoodle Muffins
Updated
Updated
Delicious and tender Snickerdoodle Muffins that taste like a snickerdoodle cookie, perfect for breakfast or dessert!
Love snickerdoodles as much as we do? Don’t miss our traditional snickerdoodle cookies and snickerdoodle cookie bars.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Snickerdoodle Muffin Recipe
What’s as good as snickerdoodle cookies? Snickerdoodle muffins, of course. And why should you make these instead of snickerdoodle cookies? Hm. You got me there. How about make both!
I just love a good muffin. Love. Maybe it’s because they’re essentially little portable cakes. And what’s not to love about that? Made with butter, sugar, cinnamon, and vanilla, they really soft and crumbly and snickerdoodle-y. Basically, amazing.
Ingredients Needed
Here’s what you’ll need to make these fabulous muffins.
(Scroll below to the printable recipe card for details and measurements.)
- Sugar and Cinnamon – This combination is what makes that classic snickerdoodle taste.
- All purpose flour – Make sure it’s spooned and leveled when measuring, so you don’t end up with excess flour.
- Baking powder and Baking soda – Our two leavening agents that make the muffins tender and give them lift.
- Cream of tartar – This it a signature ingredient in snickerdoodle cookies, so don’t omit it for these muffins either. It gives them a pillow-y texture and tangy flavor.
- Salt – For flavor.
- Unsalted butter – Make sure it’s softened to room temperature so it blends well.
- Eggs – Gives the batter structure.
- Sour cream and Buttermilk – The two ingredients make the baked muffins soft and tender, with a slight tangy flavor.
- Vanilla – For added flavor.
How to Make Snickerdoodle Muffins
You’re only a few steps away from making these incredible melt-in-your-mouth muffins.
(Scroll below to the printable recipe card for details and measurements.)
- Combine cinnamon and sugar. Whisk together these two ingredients for the topping; set aside.
- Whisk together the dry ingredients. Combine the flour, baking powder, baking soda, cream of tartar, and salt.
- Blend the wet ingredients. Beat together the softened butter and sugar with an electric mixer until fluffy. Add the eggs and vanilla.
- Combine the wet and dry ingredients together. Add in half of the dry ingredients to the wet ingredients and beat until combined. Add in the sour cream and buttermilk and beat to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
- Scoop the batter and coat in the topping. Using a large cookie dough scoop, plop a scoop of batter into the bowl with the sugar/cinnamon. Gently roll the batter in the mixture.
- Prepare muffin tin. Line 18 muffin tin slots with paper muffin liners. Place the balls of coated batter into the slots (they should be 3/4 of the way full.) When you have completed all of the muffins, sprinkle the leftover cinnamon/sugar onto the tops of all of the muffins.
- Bake. Bake in a preheated 350 degree oven for 18 to 20 minutes until golden and tester comes out clean. Let cool for 15 minutes before serving and enjoy!
TIP! Use Paper Liners
Proper Storage
These snickerdoodle muffins are best enjoyed fresh, but will remain soft at room temperature for a couple days, stored in an airtight container. And they freeze well up to 2 months. To freeze, simply cool completely and store in a freezer-safe Ziploc bag. Thaw overnight in the refrigerator and bring to room temperature (if preferred) before serving.
More Muffin Recipes:
- Morning Glory Muffins
- Banana Bread Muffins
- Easy Banana Muffins
- Monkey Bread Muffins
- Mixed Berry Muffins
- Mini Donut Muffins
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Snickerdoodle Muffins
Ingredients
- 2/3 cup sugar
- 2 tablespoons cinnamon
- 2 & 1/2 cups all-purpose flour, , spooned and leveled
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter, , softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2/3 cup sour cream
- 1/4 cup buttermilk
Instructions
- Preheat the oven to 350ºF. Prepare 18 muffin tin slots with paper liners.
- In a small bowl, combine the 2/3 cup sugar and cinnamon for the topping. Set aside.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, cream together the butter and sugar with an electric mixer until fluffy, 1 to 2 minutes. Add the eggs and vanilla and combine.
- Add in half of the dry ingredients to the wet ingredients and beat until combined. Add in the sour cream and buttermilk and beat to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
- Using a large cookie dough scoop, plop a scoop of batter (about 3 tablespoons) into the bowl with the sugar/cinnamon. Gently roll the batter in the mixture. Place the ball into the muffin liner. (They should be 3/4 of the way full.)
- When you have completed all of the muffins, sprinkle the leftover cinnamon/sugar onto the tops of all of the muffins.
- Bake the muffins for about 18-20 minutes or until they are golden on top and just baked through.
- Let cool for 15 minutes before serving and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
These were SO delicious!!
These are amazing. Super moist and taste just like the cookie. I made 12 jumbo muffins and baked for around 22 mins
This is one of the most delicious things I’ve ever eaten!! Everyone loved them. Making some for a bake sale now.
I compared snickerdoodle muffin recipes and tried this one because I had buttermilk to use. Rave reviews from the family. Made 12 in muffin tin. Then used remaining batter in well-greased mini muffin pan. Baked for about 12 min. After removing from pan, I rolled in melted butter and sprinkled with more cinnamon sugar. Wow….perfect yummy bites!
Have you tried these as Jumbo size also? If so what was your baker time and how did they come out?
What size cookie scoop?
Hi Phil – a large one, as per recipe instructions. You want the muffin liners 3/4 full. Thanks!
These look amazing! Can they be made in mini muffin pans?
I’m just curious…when you are supposed to add the butter and sugar and cream,,,Which cream…the cream of tartar or sour cream?
My hubby loved them!!! Thank you so much they taste exactly like a snickerdoodle..(my fav cookie) I love how the tip is nice and crunchy and then the inside is nice and moist. I used whole milk. Thanks again for sharing =]
Also I used a measuring cup to drop the batter in the cinnamon sugar..I had to use my tiny spatula to get it out in one glop and that worked perfectly because I dont have a cookie scoop
Thank you Thank you for this recipe!! These were sooooooo good! I followed your recipe EXACTLY and they were perfect and delicious and scrumptous!! New favorite in my family!
I have made these muffins 3 times and they are delicious.
Delicious! I use a measuring cup to transfer into the cinnamon/sugar, then sprinkle the mixture over the batter. Once it’s fairly well coated, I’ll roll it a bit before transferring it to the liners. Works great.
I began keeping up with this site last week. Since then, I’ve made three of goodies. I must say, these were wonderful! I only had one muffin tin and things to do, so with the left-over batter, I filled a bread pan and made what I’ve been calling, a muffin loaf. It was so good! I simply mixed the cinnamon and sugar in with the rest of the batter and just for fun, still added a little on top of the pan before putting it in the oven. Muffin or loaf, I’ll eat it any day!
So much nicer looking than the spagetti/wienie’s!!! May even make these tonight!!! Dinner!!! :-)
These sound m-m-good!
I wanted to bake and stumbled across this recipe. It was a huge success! In the couple weeks after i first made them i must’ve made another 5 or 6 batches – and they all got inhaled. My boyfriend still requests them anytime I’m in the kitchen.
Mmm, looking at your muffins I’d say they certainly take precedence over the cookie. Besides, this way I could enjoy eat snickerdoodles for breakfast. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html
They are so good that the muffin tin had to be taken away from me. I ate THREE!
A snickerdoodle muffin? Yes!! Plus, they look so pretty. And I agree… what’s not to love about a portable cake version of the snickerdoodle cookie. Absolutely nothing! This recipe is a keeper. Thanks :)
Is there a substitute for the buttermilk
I’ve actually never had a snickerdoodle before, but I can’t imagine what’s not to like. I’m a huge muffin buff too, and these look just great. If you get the urge to make them again (which of course you will, won’t you?), feel free to send a “sample” my way! :)
There is just nothing like a good muffin. I love the snickerdoodle flavor! Bring on the butter & sugar! :)
I love Snickerdoodles, and I’ve been looking for a muffin recipe to bake for awhile now. I think this just jumped to the top of the list! They look delicious! Thanks!
Yes, these were so good, and they looked just like the photo. What a great picture.
Gotta love a good snickerdoodle, so why not a muffin? ;) Why not add a bit of cardamom to this recipe next time, along with the cinnamon? It’s my secret ingredient when I make the cookies.
Oh – and, does Paul know all about your new entourage of college aged boyfriends?!
These are wonderful!! With all that butter and buttermilk…plus the yummy cinammon, these are super rich and tasty! Thanks for sharing.
If there’s one dessert flavor that I adore, it’s snickerdoodles. That cinnamony buttery sugary flavor…oh it resonates in my bones. And makes me feel all tingly inside.
There’s little I can follow that up with that won’t sound perverse. But…suffice it to say, I’ll be making these soon. Perhaps tonight. To bring into class tomorrow and woo my classmates into falling in love with me. Depends on how much self control I feel like i have then :P
Why do I read your delicious blog when I’m hungry and trying to put off lunch until 1PM? WHY. Sigh. Those crunkly cinnamon cracked muffins look divine. Now if you’ll excuse me, I’m going to have to go eat my lunch at 11AM like a senior citizen.
You had me at snickerdoodle :)