Snickerdoodle Muffins Recipe

These snickerdoodle muffins taste just like the classic cookie but in soft, fluffy muffin form. You get a tender, cinnamon-vanilla crumb inside and a buttery cinnamon-sugar coating on the outside that makes every bite taste like a treat. They’re simple enough for a weekday breakfast but special enough for brunch, bake sales, or cozy weekend baking. Since they use basic pantry staples, you can whip up a batch whenever a cinnamon craving hits. Eat them warm while the sugar topping is still slightly crisp for the full snickerdoodle experience.

Ingredients

• For the muffins:
  • ½ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • ½ cup milk
  • ¼ cup sour cream
  • 1⅔ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
• For the topping:
  • 3 tablespoons melted butter
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon

Directions

1. Preheat the oven to 375°F and generously grease a standard muffin pan with nonstick cooking spray; set aside.
2. In a large mixing bowl, cream together the softened butter and ⅔ cup granulated sugar for about 2 minutes, until smooth and well combined.
3. Add the egg, vanilla, milk, and sour cream to the butter mixture and mix until evenly blended.
4. Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl, then gently fold in with a rubber spatula just until combined—do not overmix.
5. Spoon the batter into the prepared muffin pan, filling each cup about ⅔ full.
6. Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 1–2 minutes, then transfer them to a wire cooling rack.
8. For the topping, melt the 3 tablespoons butter in a small container. In a separate bowl, mix together the ⅓ cup sugar and 2 teaspoons cinnamon.
9. While the muffins are still warm, brush the tops lightly with melted butter, then generously sprinkle or roll them in the cinnamon-sugar mixture.
10. Serve warm and enjoy.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 260 kcal | Servings: 12

Tips

For extra-soft, bakery-style muffins, avoid overmixing the batter after adding the dry ingredients—stop as soon as you no longer see streaks of flour so the crumb stays tender.

Let leftovers cool completely before storing; keep them in an airtight container at room temperature for a couple of days or freeze in a zip-top bag for up to 1 month and reheat briefly in the microwave to enjoy warm again.

FAQ

Can I use yogurt instead of sour cream?
Yes, plain Greek or regular yogurt works well as a swap for sour cream and will keep the muffins moist.

Do I have to grease the pan if I use liners?
If you use paper liners, you can skip greasing the cups, but a light spray inside the liners can help the muffins release more easily.

Can I make mini muffins instead?
Definitely—just use a mini muffin pan and reduce the baking time to around 10–14 minutes, checking with a toothpick.

Can I reduce the sugar?
You can slightly reduce the sugar in the batter (by 1–2 tablespoons), but keep in mind the topping adds sweetness too, so the overall flavor will change a bit.

How do I keep the topping from falling off?
Brush the muffins with melted butter while they’re still warm and then coat with cinnamon sugar right away—the warmth helps the sugar stick.