Snickerdoodle Muffins

These easy snickerdoodle muffins are moist and fluffy muffins with a sweet cinnamon sugar topping. They taste just like a classic snickerdoodle cookie but for breakfast!

Find the full printable recipe with specific measurements below.

• Cinnamon: The real star of these muffins, which is why it is added to both the batter and the topping.
• Sugars: Granulated sugar and brown sugar are used to add different layers of sweetness.
• Flour: All-purpose flour provides the structure and base for the muffins.
• Baking powder: The leavening agent that helps ensure the muffins rise and aren’t too dense.
• Cream of tartar: The main ingredient to giving snickerdoodle cookies their chewiness, and it is no different with these snickerdoodle muffins.
• Sour cream: A necessary component to not only activate the baking powder, but also help keep them moist. Use Greek yogurt for a lighter option.
• Butter: I use unsalted butter to keep the muffins creamy and airy.
• Egg: The binder that brings everything together and maintains just the right texture.
• Vanilla extract: I love adding a splash of vanilla with cinnamon, because they go so well together.
• Salt: If using unsalted butter, adding a little salt helps enhance the flavors.
• Cinnamon chips: I like to add these when I can find them for a little extra cinnamon in each bite. White chocolate chips would also taste delicious, like in these pumpkin snickerdoodle cookies.

• Combine wet ingredients. In a stand mixer, cream butter, sugar, and brown sugar until light and airy. Mix in the egg and vanilla. Add the sour cream and milk, mixing just until combined.
• Whisk dry ingredients. In a small bowl, whisk together the flour, baking powder, cream of tartar, and cinnamon. Slowly add to the wet ingredients using a wooden spoon or spatula. Do not overmix – this will help keep your muffins nice and fluffy. Fold in cinnamon chips, if using.
• Make topping and fill muffin tin. Whisk together cinnamon sugar mixture. Sprinkle a small amount into the bottom of each cup in a buttered muffin tin. Then using a large cookie scoop, scoop the batter into the tin about 2/3 way full. Sprinkle with remaining cinnamon sugar.
• Bake. Place in the preheated oven to bake 5 minutes before reducing the temperature. Bake an additional 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.

Tips and Variations

• Don’t overmix. You only want to mix until just combined and leave enough air in the batter to keep the muffins from getting too dense.
• Same muffin size. I use a large cookie scoop to measure out the batter so the snickerdoodle muffins are equal in size and bake at the same time. If you would like bite sized muffins, use a mini muffin pan and bake at 375°F for 16 minutes.
• After baking, brush melted butter on top of the cooled muffins and sprinkle extra cinnamon sugar on top, it’s so good in my cinnamon sugar cruffins!
• For a sweeter snickerdoodle muffin recipe, drizzle a cream cheese glaze on top before serving. They will taste like homemade cinnamon rolls!
• You can also add a little more texture to the topping by making crumble topping or streusel topping like I did in this pumpkin crumb muffins recipe. So delicious.

Storing and Freezing

• To store: Once cooled, they will keep at room temperature in an airtight container for up to 3 days. For extended freshness transfer to the fridge for a couple of extra days.
• To freeze: Place in a freezer-friendly bag and keep frozen for up to 3 months.
• To reheat: If you enjoy your muffins warm, pop them in the microwave for 15 to 20 seconds.