Snickerdoodle Muffins

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If you’re the kind of person who gets excited over the warm scent of cinnamon sugar filling the kitchen, these Snickerdoodle Muffins are about to become your new favorite treat. They capture everything you love about classic snickerdoodle cookies but transform it into a soft, tender muffin with a delightfully crisp, sugary top. Whether you’re baking for a weekend breakfast, a holiday brunch, or just a cozy afternoon snack, these muffins deliver pure comfort in every bite.

Each muffin is lightly spiced, fluffy in texture, and coated in a signature cinnamon-sugar blend that gives it that nostalgic snickerdoodle magic. No icing needed, no complicated fillings—just a simple, beautiful bake that pairs perfectly with coffee, tea, or even a glass of milk. Once you try them, you’ll want to keep a batch on hand at all times.

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Preparation Phase & Tools to Use

To make Snickerdoodle Muffins that turn out golden and gorgeous, having the right tools on hand is essential:

• Muffin Tin & Liners: A 12-cup muffin pan is a must. Using paper liners makes cleanup easier and helps the muffins keep their shape and texture.
• Hand Mixer or Stand Mixer: Creaming the butter and sugar properly creates a light, fluffy texture. A mixer ensures even blending.
• Mixing Bowls: You’ll need at least two—one for dry ingredients, one for wet. Keeping them separate until it’s time to combine helps avoid overmixing.
• Cookie Scoop or Ice Cream Scoop: This helps distribute the batter evenly so each muffin bakes the same.
• Wire Rack: Once baked, muffins should be cooled on a rack to prevent sogginess at the base.

With these tools, you’re already halfway to bakery-style muffins. Let’s move on to the ingredients next!

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Ingredients for the Snickerdoodle Muffins

• All-Purpose Flour: This gives the muffins structure and a soft crumb.
• Granulated Sugar: Adds sweetness and also forms the delicious cinnamon-sugar crust.
• Unsalted Butter: For richness and moisture. Creamed with sugar, it creates a tender crumb.
• Eggs: Help bind the batter together and add lift.
• Milk (Whole or 2%): Keeps the muffins moist and fluffy.
• Baking Powder: The key leavening agent that makes the muffins rise.
• Cream of Tartar: Adds that signature tangy flavor snickerdoodles are known for.
• Vanilla Extract: Rounds out the flavor and complements the cinnamon.
• Cinnamon: Essential for that warm snickerdoodle taste.
• Salt: Balances the sweetness and enhances all the flavors.

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How To Make the Snickerdoodle Muffins

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with nonstick spray.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process traps air and helps the muffins rise beautifully.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cream of tartar, cinnamon, and salt.

Step 5: Mix Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined—do not overmix.

Step 6: Fill Muffin Tins

Use a cookie scoop to fill each muffin liner about 3/4 full. You should get around 12 muffins.

Step 7: Top with Cinnamon Sugar

Mix together a bit of sugar and cinnamon in a small bowl, then sprinkle generously over the tops of the muffin batter.

Step 8: Bake to Perfection

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.

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How to Serve and Store Snickerdoodle Muffins

Snickerdoodle Muffins are best served slightly warm, when the tops are crisp and the insides soft and tender. Pair them with a hot cup of coffee in the morning or offer them as a cozy afternoon snack with a tall glass of milk.

If you’re storing them, let the muffins cool completely before placing them in an airtight container. They’ll stay fresh at room temperature for up to 3 days. For longer storage, wrap each muffin individually and freeze for up to 2 months. Just warm them in the microwave for 15–20 seconds to enjoy them like fresh-baked again.

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Frequently Asked Questions

What makes these muffins different from regular muffins?

Snickerdoodle Muffins are flavored with cinnamon and cream of tartar, just like the classic cookie. They also have a crunchy cinnamon-sugar topping that sets them apart.

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure it includes xanthan gum for best texture.

Can I skip the cream of tartar?

If you don’t have cream of tartar, you can substitute it with lemon juice or white vinegar, but the flavor won’t be exactly the same.

How can I keep the muffins from getting too dry?

Avoid overmixing the batter and keep a close eye on baking time. Take them out as soon as a toothpick comes out clean.

Can I use oil instead of butter?

You can, but the flavor and texture will be slightly different. Butter gives a richer taste and a more traditional muffin crumb.

Do these muffins need to be refrigerated?

Not unless you live in a very hot climate. Room temperature is fine for up to three days. For longer storage, freezing is better than refrigerating.

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Want More Muffin Ideas with a Twist?

If these Snickerdoodle Muffins make your heart happy, you’ll love these other flavorful muffin and breakfast ideas:

• Zucchini Carrot Oatmeal Muffins for a healthy yet hearty snack.
• Cottage Cheese Egg Bites if you’re looking for a protein-rich breakfast option.
• Cinnamon Donut Bread when you want the donut shop feel right at home.
• No Bake Mini Banana Cream Pies for an easy chilled dessert.
• Grape Crush Cupcakes when you’re in the mood for something colorful and fruity.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the cinnamon-sugar topping or keep it classic? Maybe added a surprise filling?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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