Snickerdoodle Muffins
Snickerdoodle Muffins are exactly what the name suggests. Soft, cinnamon-sugar muffins with that familiar tang from cream of tartar, a nod to the classic cookie. They’re simple to make, cozy to eat, and just sweet enough. Below you’ll find a straightforward recipe that leans on pantry staples and a few small touches for extra flavor.
Ingredients for this Snickerdoodle Muffins
Makes 12 standard muffins.
- Cinnamon sugar topping
- 1/3 cup granulated sugar (65 g)
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted, for brushing after baking
- Muffin batter
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup light brown sugar, packed (50 g)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream or plain Greek yogurt (120 g)
- 1/2 cup milk, room temperature (120 ml)
- 2 cups all-purpose flour (240 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
Instructions
Take a breath, preheat the oven, and set yourself up. This comes together fast once you start mixing.
- Preheat the oven to 375°F or 190°C. Line a 12-cup muffin tin with paper liners.
- Stir the cinnamon sugar: in a small bowl, mix 1/3 cup sugar with 2 teaspoons cinnamon. Set aside. Melt the 3 tablespoons of butter and set it aside too.
- Cream the butter and sugars: in a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes. It should look a bit airy.
- Add eggs and flavor: beat in the eggs one at a time. Mix in vanilla, then the sour cream until smooth.
- Whisk dry ingredients: in a separate bowl, whisk flour, baking powder, baking soda, cream of tartar, salt, and cinnamon.
- Combine: add the dry ingredients to the wet in two additions, alternating with the milk. Mix gently until just combined. The batter will be thick and scoopable.
- Fill and top: divide the batter among the muffin cups, about three quarters full. Sprinkle 1 to 2 teaspoons of the cinnamon sugar over each muffin. For a little swirl, lightly drag a toothpick through the top.
- Bake: 18 to 20 minutes, until the tops are set, and a toothpick comes out clean or with a few moist crumbs. They’ll be lightly golden.
- Finish with the snickerdoodle touch: while the muffins are warm, brush the tops with melted butter and dip or shower them with the remaining cinnamon sugar. It adds that classic cookie-style crust.
- Cool: let them cool in the pan for 5 minutes, then move to a rack. Try not to eat one too fast. The sugar is hot right out of the oven.
Cook and Prep Times
- Prep time: 15 minutes
- Bake time: 18 to 20 minutes
- Total time: about 35 minutes
- Yield: 12 muffins
Nutritional information
Approximate per muffin. Your exact numbers may vary based on ingredients and size.
- Calories: 275
- Carbohydrates: 35 g
- Protein: 4 g
- Total fat: 11 g
- Saturated fat: 6 g
- Sugar: 19 g
- Fiber: 1 g
- Sodium: 210 mg
Frequently asked questions
Do I really need the cream of tartar?
It’s not just a fancy extra. Cream of tartar adds that subtle tang that makes a snickerdoodle taste like a snickerdoodle. If you skip it, the muffins will still be good, just a little less true to the classic flavor. If you don’t have it, add an extra 1 teaspoon of lemon juice or white vinegar to the milk. Not identical, but close enough for a weekday bake.
Can I freeze Snickerdoodle Muffins?
Yes. Let them cool completely, then freeze in a single layer until firm before moving to a freezer bag. They keep well for up to 2 months. Thaw at room temperature or warm in the oven at 300°F or 150°C for 8 to 10 minutes. If you plan to freeze, consider adding the butter and cinnamon sugar after reheating for the freshest texture.
How do I make them gluten free or dairy free?
For gluten free, use a 1 to 1 gluten free all-purpose flour blend that includes xanthan gum. The batter may look slightly looser, but it bakes up well. For dairy free, swap the butter for a neutral oil or dairy-free butter, use a dairy-free yogurt, and your favorite non-dairy milk. Flavor stays cozy, just a touch different in crumb.
Snickerdoodle Muffins
Ingredients
Cinnamon sugar topping:
- 1/3 cup granulated sugar (65 g)
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted, for brushing after baking
Muffin batter:
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup light brown sugar, packed (50 g)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream or plain Greek yogurt (120 g)
- 1/2 cup milk, room temperature (120 ml)
- 2 cups all-purpose flour (240 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F or 190°C. Line a 12-cup muffin tin with paper liners.
- Stir the cinnamon sugar: in a small bowl, mix 1/3 cup sugar with 2 teaspoons cinnamon. Set aside. Melt the 3 tablespoons of butter and set it aside too.
- Cream the butter and sugars: in a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes. It should look a bit airy.
- Add eggs and flavor: beat in the eggs one at a time. Mix in vanilla, then the sour cream until smooth.
- Whisk dry ingredients: in a separate bowl, whisk flour, baking powder, baking soda, cream of tartar, salt, and cinnamon.
- Combine: add the dry ingredients to the wet in two additions, alternating with the milk. Mix gently until just combined. The batter will be thick and scoopable.
- Fill and top: divide the batter among the muffin cups, about three quarters full. Sprinkle 1 to 2 teaspoons of the cinnamon sugar over each muffin. For a little swirl, lightly drag a toothpick through the top.
- Bake: 18 to 20 minutes, until the tops are set, and a toothpick comes out clean or with a few moist crumbs. They’ll be lightly golden.
- Finish with the snickerdoodle touch: while the muffins are warm, brush the tops with melted butter and dip or shower them with the remaining cinnamon sugar. It adds that classic cookie-style crust.
- Cool: let them cool in the pan for 5 minutes, then move to a rack. Try not to eat one too fast. The sugar is hot right out of the oven.
