Why You’ll Love Snickerdoodle Muffins Recipe

You get the familiar cinnamon‑sugar flavor of snickerdoodles in a muffin you can pop in your mouth.
The muffins stay moist and soft — not dry or crumbly.
Rolling them in cinnamon sugar gives both taste and texture contrast.
They’re perfect for snacks, breakfast, or dessert.
They store well and you can make a batch ahead and enjoy over several days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Muffin Batter

Butter (room temperature)
White sugar
Egg
Vanilla extract
Yogurt (vanilla or plain)
Milk
All-purpose flour
Baking powder & baking soda
Cream of tartar
Salt
Cinnamon (some in batter, more in coating)

Coating

Melted butter (for dipping)
Cinnamon sugar mixture (sugar + cinnamon)

Directions

Preheat your oven to 350 °F (≈ 175 °C).
Grease a mini muffin tin (or standard size if that’s what you have).
In a large bowl (or stand mixer), cream the butter and sugar until light and fluffy.
Add the egg, vanilla, yogurt, and milk, and mix until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and a bit of cinnamon.
Gently fold the dry ingredients into the wet mixture just until no flour is visible. Be careful not to overmix.
Fill each muffin cup about two-thirds full with batter. Use a scoop for uniform size.
Bake for 9–11 minutes (for mini muffins) or a bit longer for full-size muffins, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
As soon as you remove the muffins from the oven, let them cool for 1–2 minutes. Then dip the tops in melted butter and roll them in the cinnamon sugar mixture.
Let them cool further on a wire rack.

Servings and timing

Yield: 11 servings (mini muffins)
Prep time: 15 minutes
Cook time: 11 minutes
Total time: 26 minutes

Variations

If you don’t have a mini muffin tin, use a regular muffin tin — baking time will be a few minutes longer.
You can turn them into “muffin tops” by baking on a sheet pan (without tins).
Use plain yogurt, Greek yogurt, or sour cream depending on what you have.
Adjust cinnamon sugar ratio for more or less sweetness on the coating.

Storage/Reheating

Refrigerator: Store muffins in an airtight container for up to 5 days.
Freezer: Freeze in bags for up to 3 months; thaw in the refrigerator.
Reheating: Warm in the microwave or oven briefly. Top texture may soften but flavor remains great.

FAQs

Why is yogurt used in the batter?

The acidity of yogurt reacts with baking soda to help the muffins rise and keeps them moist.

Can I skip the coating step?

Yes, but the coating gives that signature snickerdoodle cinnamon-sugar finish that makes these muffins special.

Can I make these full-size muffins instead of mini?

Yes — using a regular muffin tin works. Just increase baking time accordingly.

What if I don’t have cream of tartar?

It gives that slight tang and helps with texture; omitting it affects flavor slightly, but it still works.

Are these muffins very sweet?

Their sweetness is balanced — more in the coating than the interior. You can adjust sugar levels slightly.

Can the muffins be made dairy-free?

You could try substituting plant-based yogurt, milk, and butter alternatives — texture may differ.

Can I add mix-ins like cinnamon chips?

Yes — cinnamon chips or even mini chocolate chips can be added to the batter for variety.

How do I keep muffins from drying out?

Store them in an airtight container and avoid overbaking to maintain their moist texture.

Can I use sour cream instead of yogurt?

Yes — sour cream works well as a substitute and adds richness.

What type of cinnamon is best?

Ground Ceylon or Cassia cinnamon both work. Use what you have on hand — both give warmth and spice.

Conclusion

Snickerdoodle Muffins are the perfect blend of cozy flavor and soft texture, wrapped up in an easy-to-make treat. Ideal for breakfast, dessert, or anytime snacks, they offer the cinnamon-sugar magic of cookies in muffin form. Want a bigger batch or a version using ingredients from your pantry? Just ask!

Snickerdoodle Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Snickerdoodle Muffins are soft, fluffy, and bursting with the classic cinnamon-sugar flavor of snickerdoodle cookies. These easy-to-make muffins are perfect for breakfast, brunch, or a sweet snack anytime.

Author: Emily
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy.
Add the eggs and vanilla extract; beat until combined.
Mix in baking powder, baking soda, cream of tartar, salt, and cinnamon.
Add flour and sour cream alternately, mixing until just combined.
In a small bowl, mix ⅓ cup sugar and 1 tablespoon cinnamon for the topping.
Use a cookie scoop or spoon to portion the batter into the muffin tin, filling each about ¾ full.
Sprinkle generously with the cinnamon-sugar topping.
Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving. Enjoy warm or at room temperature.

Notes

For extra cinnamon flavor, fold additional cinnamon chips into the batter.
Can be frozen for up to 2 months — just thaw and reheat slightly before serving.
Use full-fat sour cream for the best texture and richness.
Try swapping sour cream with Greek yogurt for a tangy twist.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 18g
Sodium: 220mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg