If you love our classic Snickerdoodle Cookies, then you are going to love Snickerdoodle Muffins. They make the perfect breakfast or a delicious treat.
Making Homemade Muffins is one of my favorite recipes to make. They are perfect to make ahead of time and I love to serve them for breakfast or for an after school treat.
The cinnamon and sugar flavor is one of my favorite combination that I have also enjoyed these recipes – Snickerdoodle Blondies, Snickerdoodle Bread and Snickerdoodle Cake Mix Cookies. For another easy muffin recipe, try Oatmeal Applesauce Muffins, Easy Homemade Blueberry Muffin Recipe, Banana Bread Mini Muffins and Lemon Poppyseed Muffins.
Why We Love This Recipe
If you love to bake chances are you already have these pantry staple ingredients. All the ingredients easily combine in one bowl which makes cleanup a breeze.
Since I love the snickerdoodle cookie so much that making it a muffin form just made sense. These muffins turn out so soft and tender that I am sure you will have more than one. If you love making homemade muffins and bread as much as I do, make this Banana Bread Recipe.
Ingredients
- Butter – Make sure to start with softened butter. We used unsalted butter.
- Brown Sugar – Make Homemade Brown Sugar or check out The Best Brown Sugar Substitutes
- Sour Cream – Substitute the sour cream with Greek Yogurt or Vanilla Yogurt
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Snickerdoodle Muffins
Follow along with my simple instructions to learn how you can make your own snickerdoodle muffins.
- Step 1 – Preheat the oven to 350 degrees Fahrenheit and spray a standard muffin tin with a non-stick cooking spray.
Step 2 – Cream together the butter, granulated sugar and brown sugar with a hand held mixer or stand mixer until smooth and combined (2-3 minutes).
Step 3 – Then mix in the eggs, milk, sour cream and vanilla extract until combined in a large bowl.
Step 4 – Stir in the flour, cinnamon, baking powder, baking soda and salt by hand with a wooden spoon or spatula until just combined. Be careful not to over mix.
Step 5 – Scoop the batter into the prepared muffin tin until each one is approximately 2/3 of the way full.
Step 6 – Bake for 18-20 minutes until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to sit in the tin for 5 minutes, then carefully remove the muffins and place them on a wire rack to cool.
Step 7 – Melt the butter for the topping. In a separate bowl, stir together the sugar and cinnamon for the topping.
Step 8 – Once the muffins have cooled for a few minutes, brush the melted butter on the outside of each muffin.
Step 9 – Sprinkle the cinnamon sugar mixture on top. Make sure to get all around the muffins! Then they are ready to serve.
Recipe Tips
- Prepare Muffin Pan – I don’t use muffin liners for this recipe as I want to coat the cinnamon and sugar mixture on all sides of the muffins. Make sure to spray the tin generously with the non-stick spray so that they are easy to remove.
- Mini Muffin Pan – You can also make these muffins in a mini muffin pan.
- Scooping Muffin Batter – To evenly distribute the muffin batter into the muffin pan, use an ice cream scoop.
Frequently Asked Questions
These muffins are best served fresh or within a few days but you can store any leftovers in an airtight container at room temperature for up to 5 days. They are best microwaved for 15-20 seconds before enjoying the leftovers.
Yes, you can freeze snickerdoodle Muffins by placing in a freezer safe container or a zip lock bag. If stored properly, then these muffins will last about 3 months.
When you are ready to serve these muffins, allow to thaw in on the counter then reheat in the microwave for about 10 seconds.
More Easy Muffin Recipes
If you make these Snickerdoodle Muffins Recipe, please leave us a comment or a star review. We love to hear from you.
Snickerdoodle Muffins
Ingredients
For the Muffins:
- 2 cups All Purpose Flour
- 6 Tablespoons Butter softened
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 Large Eggs
- ½ cup Milk
- ½ cup Sour Cream
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
For the Topping:
- 3 Tablespoons Butter melted
- â…“ cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
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Instructions
- Preheat the oven to 350°F. Generously spray a standard 12-cup muffin pan with nonstick cooking spray.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer for 2–3 minutes, until light and creamy.
- Add the eggs, milk, sour cream, and vanilla extract. Mix until combined.
- Add the flour, cinnamon, baking powder, baking soda, and salt. Stir by hand just until combined, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ? full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack.
- For the topping, melt the butter. In a separate small bowl, stir together the granulated sugar and cinnamon.
- While the muffins are still slightly warm, brush each muffin with melted butter, then coat all sides with the cinnamon-sugar mixture.
- Serve and enjoy.
Tasted to good, ate way to many
WAY TOO GOOD
This recipe was easy, affordable, and delicious!
These muffins taste just like my favorite Snickerdoodle cookie!