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Snickerdoodle Muffins

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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.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • ¾ cup sour cream
  • ⅓ cup sugar + 1 tablespoon cinnamon (for topping)

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
  2. In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy.
  3. Add the eggs and vanilla extract; beat until combined.
  4. Mix in baking powder, baking soda, cream of tartar, salt, and cinnamon.
  5. Add flour and sour cream alternately, mixing until just combined.
  6. In a small bowl, mix ⅓ cup sugar and 1 tablespoon cinnamon for the topping.
  7. Use a cookie scoop or spoon to portion the batter into the muffin tin, filling each about ¾ full.
  8. Sprinkle generously with the cinnamon-sugar topping.
  9. Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
  10. 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

Find it online: https://yumfamilyrecipes.com/snickerdoodle-muffins/