Snickerdoodle Muffins

An easy Snickerdoodle Muffins recipe with a buttery cinnamon sugar topping, ready to enjoy.Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert. We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins. How to make Snickerdoodle Muffins: Make Batter:…

An easy Snickerdoodle Muffins recipe with a buttery cinnamon sugar topping, ready to enjoy.

Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert.

We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins.

An easy Snickerdoodle Muffins recipe with a buttery cinnamon sugar topping, ready to enjoy.

Snickerdoodle Muffins

These snickerdoodle muffins are the mashup you didn’t know you needed; a snickerdoodle cookie meets a tender breakfast muffins. They’re delicious cinnamon muffins that are always a crowd pleaser.

Serve them for brunch alongside fresh fruit or this tasty green smoothie. I always double the batch and stick the extras in the freezer.

How to make Snickerdoodle Muffins:

Make Batter: Add butter and sugar to a bowl and cream until light and fluffy. Mix in egg, vanilla, Greek yogurt, and milk. Stir dry ingredients in a separate bowl and then add to the wet mixture, stirring just until combined.

Two images showing how to make snickerdoodle muffins with sour cream, that could also be used as snickerdoodle cupcakes.

Bake: Spoon batter into a standard muffin tin then bake at 375ºF for about 15-20 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.

The best Snickerdoodle muffins before and after they are done baking in the muffin pan.

Add Topping: Let the muffins cool for a few minutes, then brush a thin layer of melted butter over each one. Gently sprinkle on some cinnamon sugar (or dip the muffin tops in cinnamon sugar).

Two images showing cinnamon sugar being spooned on top of a muffin after it's been brushed with butter, then after a bite has been taken out.

Freezing Instructions:

Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.

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An easy Snickerdoodle Muffins recipe with a buttery cinnamon sugar topping, ready to enjoy.
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Snickerdoodle Muffins

Our easy Snickerdoodle Muffins recipe with a tasty cinnamon sugar topping will be everyone's favorite muffin.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 238kcal
Cost $5

Ingredients

Cinnamon-Sugar Topping:

Instructions

  • Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.
  • Wet ingredients: Add 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.
  • Dry Ingredients: Stir flour, baking powder, baking soda, cinnamon and salt in a bowl.
  • Combine dry ingredients with wet, stirring just until combined. Divide batter evenly between prepared muffin cups, filling each about 2/3 full.
  • Bake at 375 for 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.
  • Cinnamon Sugar Topping: While the muffins bake, melt the butter for the topping. In a separate small container, mix together the granulated sugar and cinnamon. 
  • Once muffins are out of the pan, use a pastry brush to brush a thin layer of melted butter over each muffin, then sprinkle generously with cinnamon sugar. (Alternately, dip the muffin tops in melted butter, and then cinnamon sugar).

Video

Notes

Freezing Instructions: Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up. 

Nutrition

Calories: 238kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 208mg | Potassium: 52mg | Fiber: 1g | Sugar: 17g | Vitamin A: 365IU | Vitamin C: 0.02mg | Calcium: 59mg | Iron: 1mg

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I originally shared this recipe March 2017. Updated May 2021 and August 2024.