Snickerdoodle Muffins

By - Tiffany King
Baked Goods, Breakfast, Snacks
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Snickerdoodle Muffins

All the scrumptiousness of a snickerdoodle cookie baked into a muffin.  The idea for this muffin popped into my mind, so I went on a quick internet search for a recipe.  When the search yielded nothing, I decided to make up a recipe myself.  I wanted the tops to come out crinkled with cinnamon sugar like the namesake cookie.  I also wanted to use cream of tartar in the batter, since that is a key ingredient in the cookies.

Success!  We now have a new family favorite muffin.  The cinnamon sugar is a bit crisp on top and the muffin is slightly sweet and vanilla -y.  Here’s what you’ll need:

Print Recipe

Snickerdoodle Muffins

Ingredients

  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 stick butter softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 1/2 tsp. vanilla
  • 1 Tbs. sugar + 1 tsp. cinnamon for topping

Instructions

  • In a bowl, stir together the flour, salt, cream of tartar and baking soda.
  • In a mixer bowl, cream the butter and sugar.
  • Add the eggs and mix.
  • Add the milk and vanilla and mix until well combined.
  • Stir the wet ingredients into the dry ingredients, just until moistened.
  • Fill muffin cups 2/3 of the way full of batter.
  • Sprinkle with cinnamon sugar. I just pinched some between my fingers and sprinkled the top of each muffin.
  • Bake at 400 degrees for 15-20 minutes, or until a toothpick comes out clean.

Here is a picture of the tops of the muffins, so you can see how much they resemble snickerdoodle cookies.

You’re going to want to make these!

  • I had high hopes for these muffins but was disappointed as they weren’t sweet. I topped them with cinnamon sugar but the cake part needed more sugar. If I make them again I’ll have to add more sugar.

    Reply

  • These are less time consuming than the cookies are. They raise just beautifully and smell “oh so delicious” My batter made 17 regular sized muffins. I also use a muffin scoop to fill them with. I do use pan spray on my papers before filling as I find this makes them easier to get out. My kids were raised on snickerdoodles and later as they got bigger, they made them. I baked them for 15 min. and they were fine. I normally bake my muffins 18 min. but these seems done. Oh and they do taste like snickerdoodles.
    I would even consider putting some apple pie filling inside for another adventure. I just noticed that the comments were from 2010, wow here it is Oct. of 2019 how time goes by. This is the breakfast muffin that I was looking for. Thanks so much.

    Reply

  • So yummy! I just made this recipe last night and they were devoured!! Everyone in my family loved them! We’ll be keeping this in our regular rotation! Thanks for the great recipe!

    Reply

  • I really don’t want the muffin tops top be crispy at all. I’m making these right now and I’m planning on just brushing a bit of butter on top them sprinkling a not of the cinnamon sugar on top after they’re done baking. I’m hoping this will turn out well. I’m curious as to what you think about that and/or if you think that’s a good idea at all.
    Thanks.

    Reply

    • I’m not sure how well the cinnamon sugar will stick after the muffins are baked, but it may work with the butter and cinnamon at the end. It’s definitely worth a try, especially because you’ll get to do taste-testing! Let us know how they turned out 🙂

      Reply

      • So, brushing the tops with the melted butter then dipping/rolling the tops in the cinnamon sugar worked really well. The thing is that the muffins didn’t turn out like I was hoping. The muffins weren’t soft at all. They turned out rather hard and dry, and I followed the recipe exactly. Plus I’m normally a rather good Baker and when using recipes they usually turn out well. But these ones didn’t. Honestly I don’t think I’ll be attempting this muffin recipe again, unless someone can give me a real good suggestion/idea for how to make the muffins much softer and moister.

        Reply

        • I’m so sorry to hear that, Elle! The only thing I can think of is to make sure the batter isn’t overstirred because that can make muffins tough.

          Reply

  • Imade these and they are delicous but i put extra cinnmon sugar on top and sprinkle of this in the batter and used foil muffin cups no stick made 16 regular muffins thanks for the recipe.

    Reply

    • Glad to hear that you enjoyed them, Joan. And a little extra sugar and cinnamon always sound like a good idea 🙂

      Reply

  • Didn”t know if I should use muffin papers in the pan,so I did. Recipe should tell you how many muffins this recipe yields but it dosen’t . Made a dozen with lots left over didn’t know if it could sit until first batch was baked so placed the rest in a mini loaf pan. let you know how it turned out.

    Reply

  • I have been making and freezing muffins to keep on hand for breakfasts and school lunches. Do you think this recipe will freeze well?

    Reply

  • Hi Tiffany. I have noticed that most of the muffin recipes requires a stick of butter. We live in Perth in Australia and I haven’t seen butter sticks around here unless there are but I haven’t really looked for them. If I use normal butter what would be the grams to replace a “butter stick”. Thanks – I want to trial a few muffin recipes. We LOVE muffins. Cyrlene

    Reply

  • I tried this recipe and it is FANTSTIC! The only difference I made was substitute the cup of butter with half a cup of coconut oil and half a cup of apple sauce. They tured out soo fluffy and delicious! Definitely keeping this recipe!!

    Reply

  • I just wanted to say thank-you for this recipe! I have always done well with breads, quick breads, cookies, cakes and pies, but for some reason any muffins-from-scratch recipe I tried just never came out right – but these came out PERFECT! I am going to try your Apple Brown Betty Muffins recipe next. No more mixes for me!!!

    Reply

  • I’m making these in just a few minutes. I’ve been promising Anthony for three days that I’d get to them “tomorrow” and today just happens to be the day. YUM!

    Reply

  • I know in the cookies you dont HAVE to Have cream of tartar, would it make a difference in the muffins? I have it all except for that and my kiddo loves the cookie. Thanks

    Reply

  • How many muffins does the receipe yield?
    Also do know know how many calories &grams of fat for each month? Thanks

    Reply

  • I want to make these!! They look so yummy! I don’t make muffins or cupcakes too often and I almost always use liners. Do you grease the pan first, or grease and flour? I hate peeling liners off of muffins, but I hate them sticking to the pan more.
    Thanks! they look divine.

    Reply

    • Karen, I do grease the muffin pan. i really like to use Baker’s Joy baking spray that has flour in it. It works great to keep things from sticking to the pan.

      Reply

  • What an awesome idea! Thank you for this recipe! I’m going to make it for my girl’s night out treat tonight!

    Reply

  • My husband’s favorite cookie is snickerdoodles. I am going to have to surprise him with these! Thanks!

    Reply

    • Cheryl, that’s a much different recipe. I thought about rolling the muffin around in cinnamon sugar, but couldn’t figure out how that would work since muffin batter is pretty runny. That’s more true to the cookie though.

      Reply

  • Um…..YUM!! So would you consider these decent breakfast muffins or more of a treat? Definitely making them soon!

    Reply

  • Tiffany! Snickerdoodles are my FAV cookie! I can’t wait to make these for breakfast this weekend at the track! Thank you!

    Reply
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