Description
These Snickerdoodle Muffins are a cozy twist on a classic cookie—soft, tender, and bursting with cinnamon-sugar goodness. With a crisp top and a fluffy center, they’re perfect for breakfast, brunch, or a nostalgic afternoon snack.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk (whole or 2%)
2 teaspoons baking powder
½ teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
Topping: 2 tablespoons granulated sugar + ½ teaspoon cinnamon (mixed together)
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, cream together softened butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, cream of tartar, cinnamon, and salt.
5. Gradually add dry mixture to wet ingredients, alternating with milk. Mix until just combined—do not overmix.
6. Fill muffin liners ¾ full using a scoop or spoon.
7. Sprinkle cinnamon-sugar topping generously over each muffin.
8. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 5 minutes, then transfer muffins to a wire rack.
Notes
For best texture, do not overmix the batter—just until combined is perfect.
Use room temperature ingredients for a smoother batter and better rise.
To freeze: wrap each muffin in plastic wrap and store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Snickerdoodle, Muffins, Cinnamon Sugar, Breakfast, Easy Bake