Snickerdoodle Muffins

snickerdoodle muffins
Diana Rattray
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 12 servings

With their signature cinnamon-crusted coating and whimsical name, snickerdoodles have long been one of America's favorite cookies. These snickerdoodle muffins allow you to enjoy the same sensational flavors for breakfast or mid-morning snack.

Snickerdoodle muffins are an excellent choice for a bake sale or potluck as well. The muffins freeze beautifully, too, so make a double batch and freeze some for the future. 


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter (unsalted, softened)
  • 3/4 cups granulated sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3/4 cup milk
  • 1/2 cup sour cream
  • For the Topping:
  • 2 Tablespoons butter (melted)
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons cinnamon (ground)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 degrees F. 

  3. Grease and flour a 12-cup muffin tin or spray it with baking spray (nonstick spray with flour).

  4. In a medium bowl, combine the flour, baking powder, soda, 1/2 teaspoon of cinnamon, and the salt. Mix with a whisk or spoon to blend thoroughly. Set aside.

  5. In a mixing bowl with an electric mixer, beat the 1/2 cup of softened butter with 3/4 cup of granulated sugar until light and fluffy.

  6. Add the eggs, one at a time, beating well after each addition. 

  7. With the mixer on low speed, blend in the vanilla, milk, and sour cream.

  8. Using a spoon or spatula, stir the dry ingredients into the first mixture. Stir just until moistened; do not overmix the batter.

  9. With a spoon or scoop, fill each muffin cup about three-quarters full. 

  10. Bake the snickerdoodle muffins in the preheated oven for about 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it. 

  11. Meanwhile, in a small bowl, combine the 3 tablespoons of granulated sugar with 1 1/2 teaspoons of cinnamon and melt the remaining 2 tablespoons of butter.

  12. When the muffins are ready, remove the muffin tin to a rack and let it cool for about 3 to 4 minutes; turn the muffins out of the pan. 

  13. Brush the tops of the muffins lightly with the melted butter and then dip the tops in the cinnamon sugar mixture. Dip them in the cinnamon sugar again after they have cooled completely.

  14. Store the cooled muffins in an airtight container or freeze them for longer storage.


  • If using salted butter, decrease the salt in the recipe to 1/4 teaspoon.
  • The baking powder in quick breads and muffins starts to work as soon as the wet and dry ingredients are blended, so it's important to have the oven preheated and pans ready before you combine the two.