Snickerdoodle Muffins Recipe

There’s something magical about the flavor of a classic snickerdoodle cookie—sweet, buttery, and dusted in that unmistakable cinnamon-sugar topping. Now imagine that same irresistible flavor, but in soft, fluffy muffin form. That’s exactly what you get with these Snickerdoodle Muffins—the ultimate fusion of a breakfast favorite and a beloved cookie.

Perfect for cozy mornings, afternoon coffee breaks, or anytime you need a quick treat, these muffins come together easily with simple ingredients and a few key steps. One bite, and you’ll be hooked!

Why These Snickerdoodle Muffins Work

These muffins are soft and tender with just the right balance of sweetness and spice. The sour cream helps create a rich, moist crumb, while the cinnamon-sugar topping adds a delightful crunch and signature flavor.

Here’s what makes this recipe a keeper:

Easy to make with pantry staples

Tender, moist texture thanks to sour cream and milk

Perfectly spiced with cinnamon inside and out

No electric mixer required if you don’t have one—just a little whisking and folding

Whether you’re hosting brunch, prepping breakfast for the week, or just want something comforting with your coffee, these muffins fit the bill beautifully.

What You’ll Need For This Recipe

For the Muffins:

½ cup unsalted butter, softened – adds that classic buttery flavor

⅔ cup granulated sugar – sweet but not overpowering

1 large egg – helps bind everything together

1½ teaspoons vanilla extract – enhances the flavor

½ cup milk – keeps the muffins light and moist

¼ cup sour cream – adds richness and tender texture

1⅔ cups all-purpose flour – the base of the batter

1½ teaspoons baking powder – helps the muffins rise

¼ teaspoon baking soda – works with the sour cream for extra lift

½ teaspoon ground cinnamon – classic snickerdoodle spice

½ teaspoon salt – balances sweetness and enhances flavor

For the Topping:

3 tablespoons melted butter – helps the topping stick

⅓ cup granulated sugar

2 teaspoons ground cinnamon – for that warm, sweet finish

How to Make Snickerdoodle Muffins

Step 1: Prep Your Oven and Pan
Preheat your oven to 375°F (190°C). Grease a standard muffin tin well with non-stick spray or line with paper liners. Having everything ready helps keep the leavening agents active once you mix the batter.

Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy—about 2 minutes. This step traps air and gives your muffins a tender crumb.

Step 3: Add Wet Ingredients
Mix in the egg, vanilla, milk, and sour cream. Stir until everything is smooth and combined.

Step 4: Add Dry Ingredients
Using a rubber spatula, fold in the flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined—don’t overmix, or the muffins may turn out dense.

Step 5: Fill the Muffin Tin
Spoon the batter into the prepared muffin pan, filling each cavity about ⅔ full.

Step 6: Bake
Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The tops should be lightly golden and domed.

Step 7: Cool Slightly
Let the muffins cool in the pan for about 1–2 minutes, then transfer them to a wire rack.

Step 8: Add the Topping
While the muffins are still warm, brush the tops with melted butter. Then, roll or sprinkle them generously with the cinnamon-sugar mixture. The warm muffin surface helps the topping adhere beautifully.

Step 9: Serve and Enjoy
These are best enjoyed warm, but they’re delicious at room temperature too. Pair with coffee, tea, or a glass of cold milk.

Tips + Tricks for Recipe Success

Don’t overmix the batter. Fold gently until the dry ingredients are just combined. Overmixing leads to tough muffins.

Use room-temperature ingredients. This ensures a smooth, even batter and helps everything blend together easily.

Drain excess liquid from the sour cream if needed. If your sour cream is especially runny, let it drain for a few minutes to prevent overly wet batter.

Bake immediately after mixing. Once your batter is combined, get it in the oven fast—this helps the baking soda and powder work effectively.

Storing & Freezing

These muffins store beautifully, making them a great make-ahead option.

At room temperature: Store in an airtight container for up to 3 days.

To freeze: Let muffins cool completely, then place in a zip-top freezer bag. Freeze for up to 1 month.

To reheat: Thaw at room temperature or warm in the microwave for about 20 seconds to restore their softness.

Serving Suggestions

These snickerdoodle muffins are a hit on their own, but you can take them to the next level with a few simple pairings:

Breakfast or Brunch Board: Serve alongside fruit, yogurt, and scrambled eggs for a cozy brunch spread.

Coffee Companion: They pair perfectly with a hot cup of coffee, cappuccino, or chai.

Afternoon Snack: Add a little peanut butter or a slice of apple for a satisfying treat.

Variations to Try

Once you master the basic recipe, you can experiment with fun flavor twists:

Add a cream cheese swirl for a rich, tangy contrast.

Mix in cinnamon chips or white chocolate chips for an extra sweet bite.

Top with a brown sugar streusel before baking for a bakery-style finish.

Try a drizzle of vanilla glaze on top instead of cinnamon sugar.

Final Thoughts

These Snickerdoodle Muffins are a must-bake for cinnamon lovers. They deliver all the nostalgic flavors of the classic cookie with the soft, moist texture of your favorite muffin. Simple to make and even easier to devour, they’re guaranteed to become a staple in your baking rotation.

Whether you’re baking for brunch, gifting a friend, or treating yourself on a slow morning, these muffins will have everyone coming back for more. Warm, comforting, and bursting with cinnamon-sugar goodness—they’re pure muffin magic.

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