Cinnamon meets comfort in these classic snickerdoodle muffins. Imagine the sweet, spiced aroma wafting from your kitchen as buttery muffins bake, topped with a crackly cinnamon-sugar crust. If you love the nostalgic taste of snickerdoodle cookies, this muffin version brings the same flavors with a tender crumb and a cozy, bakery vibe.
Whether you plan to serve them alongside coffee or tuck them into lunchboxes, these muffins are a warm treat sure to tempt both kids and adults. Below, discover everything you need to create the perfect batch, along with step-by-step guidance and practical storage tips.
The Allure of Snickerdoodle Muffins
The timeless appeal of snickerdoodle cookies lies in their unique blend of sweet cinnamon and subtle tang. These muffins take those signature notes and transform them into a soft, pillowy bite with a crisp, sparkling sugar top. Every mouthful hits a balance of warmth and sweetness.
You don’t need expert baking skills or fancy equipment. Most ingredients sit right in your pantry—flour, sugar, butter, eggs, cinnamon, and vanilla—while sour cream and buttermilk bring a gentle tang and extra moisture for that tender interior. The final cinnamon sugar coating, brushed on while warm, delivers that unmistakable snickerdoodle snap.
These muffins shine at weekend brunches, casual get-togethers, or as an anytime snack when you need a little cinnamon comfort.
Ingredients for Snickerdoodle Muffins
Each component serves a purpose, from structure to flavor. Here’s what you’ll need:
Dry Ingredients
- All-purpose flour: Provides structure and a soft crumb.
- Baking powder & baking soda: Give rise and fluffiness.
- Cream of tartar: Lends signature tang and ensures lightness.
- Ground cinnamon: The star spice—rich, aromatic, and sweet.
- Kosher salt: Balances sweetness and heightens flavors.
Wet Ingredients
- Unsalted butter: Adds a rich, creamy base.
- Granulated sugar: Sweetens and aerates during creaming.
- Eggs: Bind and add lift.
- Pure vanilla extract: Deepens sweetness and aroma.
- Sour cream: Ensures tender muffins.
- Buttermilk: Offers subtle acidity and moisture.
Topping
- Melted butter: Helps the sugar coating stick.
- Cinnamon sugar mixture: Forms the crispy, spiced topping.
Sample Ingredient Table
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2 cups (250g) | Structure |
| Baking powder | 2 tsp | Rise |
| Baking soda | ½ tsp | Lift |
| Cream of tartar | 1 tsp | Tang, tenderness |
| Ground cinnamon | 2 tsp (plus extra) | Flavor |
| Kosher salt | ½ tsp | Balance |
| Unsalted butter | ½ cup (115g), softened | Richness |
| Granulated sugar | 1 cup (200g) | Sweetness |
| Large eggs | 2 | Binding |
| Vanilla extract | 2 tsp | Aroma, sweetness |
| Sour cream | ½ cup (120g) | Moisture |
| Buttermilk | ½ cup (120ml) | Tenderness |
| Melted butter | 3 tbsp | For coating |
| Cinnamon sugar | ½ cup sugar + 2 tbsp cinnamon | For topping |
Step-by-Step: How to Make Snickerdoodle Muffins
No need for complicated methods. Follow these steps for consistently delicious results.
1. Prep the Oven and Pans
- Heat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners, or grease cups thoroughly.
2. Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, and salt.
- Sifting helps if you notice clumps, but a whisk usually does the trick.
3. Cream the Butter and Sugar
- In another bowl, beat the softened butter and granulated sugar until light and creamy.
- This step incorporates air, setting up a fluffy texture.
4. Add Eggs and Vanilla
- Beat in eggs one at a time, followed by vanilla extract.
- Scrape the bowl to ensure even mixing.
5. Incorporate Sour Cream and Buttermilk
- Mix in sour cream until blended, then alternate adding dry ingredients and buttermilk.
- Begin and end with the dry mix, folding gently until just combined.
Tip: Overmixing causes dense muffins. Stop as soon as you see no visible flour.
6. Bake
- Divide batter evenly among muffin cups (they should be about ¾ full).
- Bake on the center rack for 18 to 20 minutes, until tops are golden and a toothpick comes out clean.
7. Coat with Cinnamon Sugar
- Cool muffins in the pan for 5 minutes.
- Brush warm muffins all over with melted butter.
- Roll or sprinkle each in cinnamon-sugar, ensuring even coverage.
Making the Perfect Muffin: Technique Tips
Success lies in the details. Here are some ways to guarantee bakery-level muffins at home:
- Room temperature ingredients help batter mix smoothly and prevent clumps.
- Measure flour correctly. Use a spoon to fill your measuring cup, then level off. Packing flour leads to dry muffins.
- Do not overbake. Remove muffins as soon as the toothpick test passes, and let them cool briefly in the tin before coating.
- Be generous with the cinnamon-sugar. For a proper crust, fully coat the muffin top and sides.
- For extra texture, fold in a handful of chopped walnuts, cinnamon chips, or mini chocolate chips.
If you love customizing, try making mini muffins for lunchboxes or add a ribbon of cinnamon sugar through the middle for a layered effect.
Serving Suggestions
Snickerdoodle muffins are delicious plain, but a few serving ideas can elevate your spread:
- Enjoy warm with black coffee or a chai latte to complement the spices.
- Serve with a dollop of whipped cream or vanilla Greek yogurt for breakfast.
- Slice and slather with salted butter to play up their sweet-savory contrast.
- Pair with fresh berries for a bright, fruity note.
They’re equally welcome at a holiday brunch, bake sale, or as an after-school surprise.
Storing, Freezing, and Reheating
Cinnamon muffins have staying power if stored well. Here’s how to keep them fresh:
Storing
- At room temperature: Place completely cooled muffins in an airtight container. Store up to 3 days.
- In the fridge: Muffins keep slightly longer—grab a container with a tight seal, and refrigerate for up to a week. Bring to room temperature or warm before serving.
Freezing
- Let muffins cool to room temp. Place them on a tray in a single layer and freeze until solid (about an hour).
- Transfer frozen muffins to a zip-top freezer bag or lidded container. Use within three months for best quality.
Reheating
- Microwave: Wrap individual muffins in a slightly damp paper towel. Heat 15-20 seconds.
- Oven: Place on a baking sheet, tent loosely with foil, and warm at 300°F (150°C) for 8-10 minutes.
If you plan to freeze, wait to coat with melted butter and cinnamon-sugar until you reheat—this keeps the topping crisp and fresh.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes. Substitute your favorite gluten-free all-purpose blend. Look for one that contains xanthan gum for the best texture.
What if I don’t have buttermilk or sour cream?
Swap with plain Greek yogurt, or stir a teaspoon of lemon juice into regular milk and let it sit for five minutes to mimic buttermilk.
How do I achieve the crackly muffin top?
Generously coat with cinnamon sugar while muffins are still warm. Don’t skip the melted butter—this creates the signature crackle.
Can I double this recipe?
Absolutely. Prepare a double batch for parties or freeze extras to have cinnamon goodness on hand.
Snickerdoodle muffins capture the best of a classic treat—cinnamon spice, tangy undertones, and a crisp, sweet crust—in a form that’s easy for breakfast, dessert, or gifting. With a simple list of ingredients and foolproof steps, you’ll have a moist, bakery-style muffin ready in under an hour. Whether for sharing or savoring solo, these muffins bring a little cinnamon magic to any morning.
Snickerdoodle Muffins
These snickerdoodle muffins are a soft, lightly spiced dream come true. But be warned. They disappear FAST. You might want to make a double batch!
Ingredients
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 3/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 2 tablespoons cinnamon
- 1/2 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cream of tartar
- 2 cups all-purpose flour
- 1/4 cup buttermilk, room temperature
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin. You can also line the muffin tin with muffin liners.
- In a medium bowl, sift or whisk the flour. Add the ground cinnamon, baking powder, baking soda, cream of tartar, and salt. Mix to evenly distribute the ingredients. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer. Continue beating until the mixture is light and fluffy, about 3-4 minutes. Set the mixer to low. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla, sour cream, and buttermilk with a spatula until well combined. Gradually add the dry ingredients to the wet. Mix just until incorporated.
- Spoon the batter into the prepared muffin tin. Fill each cup about 3/4 full. Bake for 5 minutes. Reduce the heat to 350°F (175°C). Bake for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool in the tin for 5 minutes before transferring to a wire rack.
- Five minutes before the cupcakes are done baking, melt the butter. Mix the granulated sugar and cinnamon in a separate small bowl.
- Once the cupcakes are cool enough to handle, brush them all over with melted butter. Alternatively, dip the tops into the butter. Then, dip or toss the muffins in the cinnamon sugar mixture. Coat thoroughly.
- Cool for a few more minutes. Then serve warm. Enjoy!
