Snickerdoodle Muffins

If you love Snickerdoodle cookies, then you will love these Snickerdoodle Muffins since they are similar but in muffin form! Like most muffin recipes, this is a super simple recipe, but you are going to love the moist crumb and tasty topping of this easy recipe.

This will become a new favorite muffin recipe once you’ve tried it. It makes for the perfect breakfast muffin served with some Greek yogurt, but it can also pair perfectly with a hot cup of coffee. So, if you need another new recipe for a little treat to serve with your morning coffee, try this snickerdoodle mini muffin or regular-size muffins! 

Recipe Ingredients:

For the muffins

• Flour: you will need all-purpose flour 
• Leavening agent: you will need to use baking powder to make sure the muffins rise appropriately
• Secret ingredient: cream of tartar is a great way to keep the muffins moist
• Seasoning: pinch of salt is great for cutting the sweetness a bit
• Oil: use vegetable oil to make moist and fluffy muffins 
• Sugar: use granulated sugar for the easy cinnamon muffins
• Eggs: use room temperature large eggs for these easy snickerdoodle muffins 
• Milk: I enjoy using whole milk or vitamin D milk to make a thicker muffin batter and then you’ll need buttermilk as well 
• Extract: you will need vanilla extract from the grocery store or homemade vanilla extract

For the cinnamon sugar topping 

• Sugar: use granulated sugar
• Seasoning: use ground cinnamon

How to Make Snickerdoodle Muffins

1. Prep. Preheat the oven to 375°F and grease a standard muffin pan (12 muffins) thoroughly with butter. 
2. Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, cream of tartar, and salt.
3. Combine the wet ingredients. In a separate bowl, whisk together the vegetable oil, sugar, eggs, milk, buttermilk, and vanilla. 
4. Put it all together. Add the wet ingredients to the dry ingredients (flour mixture) and mix just until combined. No more. Set aside. 
5. Make the cinnamon sugar topping. Whisk together the sugar and cinnamon. 
6. Assemble. Fill each muffin tin ~3/4 of the way full. Top each muffin with a generous amount of cinnamon-sugar mixture. 
7. Bake. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean with a few crumbles. 

Recipe Tips

• Make these into mini muffins: These would be great as mini Snickerdoodle muffins. You will need to have a mini muffin pan and then reduce the baking time accordingly, They should cook for 15-20 minutes. 
• Add even more flavor to this new muffin recipe: If you love cream cheese, you can always mix up a little bit of softened cream cheese, vanilla extract, and some powdered sugar and mix it into the snickerdoodle muffin recipe before you top it with the cinnamon sugar mixture.

Storage Instructions

Counter: Place any remaining muffins that you tend to eat the tender snickerdoodle muffins next 2-3 days in a ziplock bag and store them on the counter. 

Freezer: Store these in a freezer-safe ziplock freezer bag for up to 3 months for the best results for the delicious muffins.

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Snickerdoodle Muffins

If you love Snickerdoodle cookies, then you will love these Snickerdoodle Muffins since they are similar but in muffin form!

ServingServing: 12 servings

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

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Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¾ teaspoon cream of tartar
• ▢ A pinch of salt
• ▢ ½ cup + 1 Tablespoon vegetable oil
• ▢ ½ cup + ⅓ cup sugar
• ▢ 2 large eggs
• ▢ ¾ cup milk
• ▢ ¼ cup buttermilk
• ▢ 1 teaspoon vanilla extract

For the cinnamon sugar topping

• ▢ ¼ cup sugar
• ▢ 1 ½ Tablespoons cinnamon

Equipment

• Muffin Tin (Regular)
• Mixing Bowl (Large)
• Mixing Bowl
• Whisk

Instructions

1. Prep. Preheat the oven to 375°F and grease a standard muffin pan (12 muffins) thoroughly with butter.
2. Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, cream of tartar, and salt.
3. Combine the wet ingredients. In a separate mixing bowl, whisk together the vegetable oil, sugar, eggs, milk, buttermilk, and vanilla.
4. Put it all together. Add the wet ingredients to the dry ingredients and mix just until combined. No more. Set aside.
5. Make the cinnamon sugar topping. Whisk together the sugar and cinnamon.
6. Assemble. Fill each muffin tin ~3/4 of the way full. Top each muffin with a generous amount of cinnamon sugar.
7. Bake. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean with a few crumbles.

Notes

If you love cream cheese, you can always mix up a little bit of softened cream cheese, vanilla extract, and some powdered sugar and mix it into the snickerdoodle muffin recipe before you top it with the cinnamon sugar mixture.

Nutrition

Calories: 231 kcal · Carbohydrates: 30 g · Protein: 4 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 30 mg · Sodium: 58 mg · Potassium: 98 mg · Fiber: 1 g · Sugar: 14 g · Vitamin A: 76 IU · Vitamin C: 0.04 mg · Calcium: 62 mg · Iron: 1 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Breads

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