Snickerdoodle Muffins Recipe: A Delicious Twist on a Classic Cookie

Name: Snickerdoodle Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup softened unsalted butter; 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; 3 tablespoons melted butter; ⅓ cup granulated sugar; 2 teaspoons ground cinnamon

If you’re a fan of the classic Snickerdoodle cookie, you’re going to love these Snickerdoodle Muffins! They combine the soft, buttery flavor of a muffin with the signature cinnamon-sugar topping of a Snickerdoodle cookie. These muffins are perfect for breakfast, a snack, or even dessert. Whether you’re serving them warm with a cup of coffee or enjoying them as a treat on the go, they are guaranteed to become a new favorite.

Why You’ll Love These Snickerdoodle Muffins

These muffins bring the best of both worlds together: the moist, tender texture of a muffin and the irresistible sweet-spicy flavor of a Snickerdoodle. Here’s why this recipe is bound to impress:

Soft and Moist: The combination of butter, milk, and sour cream creates a moist and tender crumb.
Easy to Make: This recipe uses simple ingredients you likely already have in your kitchen.
Cinnamon-Sugar Topping: The classic Snickerdoodle flavor comes through with the delicious cinnamon-sugar topping that adds a slightly crunchy texture.
Perfect for Any Occasion: Whether for breakfast, a brunch spread, or as a sweet snack, these muffins are versatile and crowd-pleasing.

Ingredients for Snickerdoodle Muffins

For the Muffins:

½ cup softened unsalted butter
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

Step-by-Step Instructions for Making Snickerdoodle Muffins

Follow these easy steps to create your delicious Snickerdoodle Muffins!

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Grease a standard muffin pan generously with non-stick cooking spray and set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar for about 2 minutes. The mixture should be smooth and well combined. This step helps create a light and fluffy muffin texture.

Step 3: Add Wet Ingredients

Next, add the egg, vanilla extract, milk, and sour cream to the butter and sugar mixture. Mix until all the ingredients are well incorporated. The sour cream adds extra moisture, making the muffins tender and soft.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. These ingredients will give structure to the muffins and a hint of warmth from the cinnamon.

Step 5: Fold the Wet and Dry Ingredients Together

Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 6: Fill the Muffin Tins

Spoon the batter into the greased muffin pan, filling each tin about ⅔ full. To ensure even baking, insert a toothpick in the center of each muffin to test for doneness later.

Step 7: Bake

Place the muffin pan in the preheated oven and bake for about 25 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool the Muffins

After baking, allow the muffins to cool in the pan for 1-2 minutes before transferring them to a wire cooling rack. This will prevent the bottoms from becoming soggy.

Topping the Snickerdoodle Muffins

The signature cinnamon-sugar topping is what makes these muffins truly reminiscent of Snickerdoodle cookies. Here’s how to make it:

Step 9: Prepare the Topping

In a small container, melt 3 tablespoons of butter. In a separate container, mix together the granulated sugar and ground cinnamon.

Step 10: Add the Topping

Once the muffins have cooled slightly, use a pastry brush to coat the top of each muffin with a thin layer of melted butter. Immediately after, generously sprinkle the cinnamon-sugar mixture over the buttered muffins. The topping adds sweetness and a slight crunch.

Step 11: Serve Warm

These muffins are best served warm, right after the topping is added. The warm butter helps the cinnamon-sugar topping adhere perfectly, creating a delicious, slightly crispy exterior. Enjoy!

Tips for Making the Best Snickerdoodle Muffins

Use Room Temperature Ingredients:

Using room-temperature butter, eggs, and sour cream helps ensure the ingredients blend together more smoothly, leading to a more even batter and better texture.

Don’t Overmix the Batter:

Be careful not to overmix once you add the dry ingredients to the wet mixture. Overmixing can result in dense, tough muffins rather than light and fluffy ones.

Generous Topping:

When applying the cinnamon-sugar topping, don’t be shy! The more topping, the better. It’s the star of the Snickerdoodle flavor and adds that extra crunch.

Make-Ahead Option:

These muffins are perfect for meal prepping or making ahead for breakfast. Simply bake them, let them cool, and store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just thaw and warm them before serving.

Serving Suggestions

These Snickerdoodle Muffins are incredibly versatile and pair well with many different drinks and sides:

Coffee or Tea: These muffins are perfect for breakfast or an afternoon snack when paired with a hot cup of coffee or tea.
Fruit Salad: Serve them alongside a fresh fruit salad for a well-balanced breakfast or brunch.
Whipped Cream: For a more indulgent option, serve with a dollop of whipped cream on the side.

Storage Tips

Here’s how to store your muffins to keep them fresh:

At Room Temperature: Store the muffins in an airtight container for up to 2 days at room temperature.
In the Refrigerator: If you want to keep them longer, store them in the refrigerator for up to 5 days.
In the Freezer: For longer storage, you can freeze these muffins. Wrap each one individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 1 month. To reheat, thaw at room temperature or pop them in the microwave for 20-30 seconds.

Nutritional Information (Per Serving, based on 12 muffins)

Calories: 240
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 30g
Sugar: 20g
Protein: 3g
Sodium: 220mg
Fiber: 1g

Frequently Asked Questions (FAQ)

Q1: Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture may be slightly different. Butter gives a richer flavor to the muffins.

Q2: Can I make these muffins gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.

Q3: Can I make these muffins ahead of time?
Yes, these muffins are perfect for making ahead. Store them at room temperature or freeze them for later use. Just warm them before serving for the best experience.

Q4: Can I add other spices to the batter?
Certainly! You can add nutmeg, allspice, or even cardamom to the batter for extra warmth and depth of flavor.

Q5: How do I keep the muffins from drying out?
To keep the muffins moist, be sure to store them in an airtight container once they’ve cooled. If you plan to freeze them, wrap them individually to lock in moisture.