Best Snickerdoodle Muffins

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Sweet cinnamon flavor explosion – The Best Easy Snickerdoodle Muffins Recipe is a delicious light muffin with an airy crumb and tons of snickerdoodle cookie flavor!

Toss it all in one bowl, mix, and bake for these snickerdoodle muffins that taste amazing and are so easy anyone can make them!

Picture of muffins covered in cinnamon sugar piled on a cutting board
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Easy Sour Cream Best Snickerdoodle Muffins

If you love soft, springy, sweet and cinnamon-y snickerdoodle cookies, you will LOVE these delicious easy Snickerdoodle Muffins!

These muffins are to-die-for delicious, as this special sour cream snickerdoodle muffin recipe stays perfectly moist and delicious for a never-dry muffin that tastes like you just took it out of the oven!

I am including easy tips for how to make healthy snickerdoodle muffins and ways you can take this recipe to the next level – so be sure to not miss all of my notes on making the best snickerdoodle muffins ever in this handy recipe that is sure to be your favorite breakfast treat ever!

Picture of muffins covered in cinnamon sugar piled on a cutting board

How to MAke Snickerdoodle Muffins

First assemble the following ingredients:

  • Butter (1 cup) – Provides richness and moisture to the muffins, contributing to their tender crumb and flavorful base.
  • Sugar (1 cup) – Adds sweetness and helps create a golden-brown crust on the muffins, while also contributing to their moist texture.
  • Vanilla (2 teaspoon) – Infuses the muffins with a warm, aromatic flavor that complements the cinnamon and sugar perfectly.
  • Eggs (2) – Bind the ingredients together, contribute to the structure and rise of the muffins, and add to their moistness.
  • Cinnamon sugar (5 tbsp) – Coats the top of each muffin, offering a crunchy, sweet, and spicy crust that defines the snickerdoodle flavor.
  • Baking soda (3/4 teaspoon) – Reacts with the sour cream to create carbon dioxide, helping the muffins rise and become fluffy.
  • Baking powder (3/4 teaspoon) – Provides additional leavening, working with the baking soda to ensure the muffins are light and airy.
  • Cream of tartar (3/4 teaspoon) – Stabilizes the egg whites and reacts with baking soda, enhancing the muffins’ rise and tender texture.
  • Nutmeg (3/4 teaspoon) – Offers a subtle warmth and complexity to the muffins’ flavor profile, enhancing the overall taste.
  • All purpose flour (2 1/4 cups) – Forms the structure of the muffins, ensuring they hold their shape while remaining soft and tender.
  • Sour cream (1 1/2 cups) – Adds moisture and a slight tanginess to the batter, contributing to the muffins’ rich texture and depth of flavor.

Use this Method

Mix Wet Ingredients. Grease muffin tin well or line a muffin tin with cupcake liners. In a large bowl, cream softened butter and sugar. 

Combine. Stir in eggs, vanilla, baking soda, 2 tbsp cinnamon sugar, baking powder, and cream of tartar and mix well. Fold in flour until evenly mixed without big lumps – do not overmix. Fold sour cream in slowly, and don’t completely blend into mixture for a more marbled/swirled cupcake. 

Bake. Preheat oven to 350 degrees. Add to muffin tin and bake for 15-20 minutes, until muffins are lightly browned and a toothpick inserted into the middle comes out clean. Remove from oven and let cool slightly until muffins are cool enough to hold (but still warm.) 

Roll. Spread cinnamon sugar onto a plate and roll muffin tops into the cinnamon sugar to top. Serve immediately. 

A close-up of Sour cream snickerdoodle mini muffins dusted with cinnamon-sugar on a wooden surface.

Tips and Tricks for Snickerdoodle Muffins

Butter Substitutions for Muffins: Swap butter for 1/2 the amount of applesauce in a recipe – so for these Snickerdoodle Muffins you’d use 1/2 cup applesauce.

Gluten Free Muffin Substitutes: While you stay tuned for that, and are looking for a gluten-free swap, I suggest an all-purpose gluten free flour (like those from King Arthur Flour or Bob’s Red Mill) that rely on rice and other lighter flours versus heavier nut flour blends, since snickerdoodles really rely on the light, springy, and soft flour texture.

Use Room Temperature Ingredients: Ensure that ingredients like butter and eggs are at room temperature to achieve a smoother batter and more uniform texture in your muffins.

Don’t Overmix the Batter: Mix the batter just until the dry ingredients are moistened. Overmixing can lead to dense, tough muffins instead of light and fluffy ones.

Cinnamon-Sugar Topping: For that authentic snickerdoodle flavor, generously sprinkle the tops of the muffins with a mix of cinnamon and sugar before baking. This creates a delightfully crisp topping.

Sour Cream or Greek Yogurt: Add a dollop of sour cream or Greek yogurt to the batter. This not only adds moisture but also gives the muffins a slight tang, complementing the sweet cinnamon flavor.

Properly Measure Flour: Spoon the flour into the measuring cup and level it off with a knife. Compacting the flour leads to too much in the recipe, which can make the muffins dry.

Use High-Quality Cinnamon: The flavor of cinnamon is central to snickerdoodle muffins, so using a high-quality ground cinnamon can make a big difference in taste.

Baking Temperature: Start baking the muffins at a higher temperature for the first 5-7 minutes, then lower the heat. This initial heat blast helps create a nice risen dome.

Let Them Cool: After baking, let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. This stops the cooking process and prevents the bottoms from becoming soggy.

Brown Butter for Extra Flavor: For an added depth of flavor, consider browning the butter before adding it to the batter. Brown butter adds a nutty, caramel-like taste that complements the cinnamon and sugar.

Experiment with Add-ins: While snickerdoodle muffins are delicious on their own, adding chopped nuts, diced apples, or a cream cheese filling can offer delightful surprises in each bite.

FAQ’s

How do I ensure my muffins are fluffy and not dense?

Avoid overmixing the batter once the dry ingredients are added to the wet ingredients. Mix just until combined. Also, make sure your baking powder is fresh for the best rise.

Can I add mix-ins to my snickerdoodle muffins?

Absolutely! While traditional snickerdoodle flavors are simple, adding mix-ins like chopped nuts, diced apples, or even a swirl of cinnamon cream cheese can add an interesting texture and flavor.

Why do my muffins have a hard crust?

A hard crust can result from baking at too high a temperature or for too long. Ensure your oven is accurately calibrated and start checking the muffins for doneness a few minutes before the recipe suggests.

How do I store snickerdoodle muffins, and how long will they last?

Store them in an airtight container at room temperature for up to 3 days for the best taste and texture. For longer storage, you can freeze them for up to 3 months.

How can I make the muffins more moist?

Incorporating a small amount of sour cream, yogurt, or buttermilk into your batter can increase moisture content, resulting in tender, moist muffins.

My muffins didn’t rise as much as I expected. What went wrong?

This could be due to expired leavening agents, overmixing the batter, or not filling the muffin tins enough. Ensure your baking powder/soda is fresh and fill the muffin cups ¾ full.

Can I make these muffins vegan?

Yes, replace the dairy ingredients with plant-based alternatives, use an egg substitute, and ensure your sugar is vegan. There are many egg substitutes available that work well in muffins.

How do I get a perfect muffin top?

For that classic muffin top, fill your muffin cups a little higher than usual and sprinkle the top generously with cinnamon sugar. A brief initial high-heat baking period (about 5 minutes) before reducing the temperature can also help.

What’s the best way to incorporate the cinnamon sugar topping?

Mix a generous amount of cinnamon sugar and sprinkle it over the top of the muffins before baking. For an extra crunchy top, you can lightly press the mixture into the batter.

Picture of muffins covered in cinnamon sugar piled on a cutting board

What to Enjoy with Snickerdoodle Muffins

Coffee: A hot cup of coffee, whether it’s a simple brew or a fancier latte, complements the sweet cinnamon flavors of snickerdoodle muffins perfectly.

Tea: A warm mug of black tea or a soothing herbal tea pairs nicely, offering a comforting way to enjoy these muffins.

Hot Cocoa: For an indulgent treat, pair these muffins with a rich, creamy hot cocoa, especially delightful on chilly days.

Fruit Salad: A fresh fruit salad with berries, apples, and oranges can add a refreshing, light contrast to the sweetness of the muffins. Try these fruit tarts!

Yogurt: A dollop of plain or vanilla yogurt on the side or even on top of a muffin can add a creamy tang that balances the sweetness.

Ice Cream: For a decadent dessert, serve a warm snickerdoodle muffin with a scoop of vanilla ice cream melting on top.

Cinnamon-Spiced Apple Sauce: A side of apple sauce, especially one enhanced with extra cinnamon, complements the muffin’s flavors and adds moisture.

Nut Butters: Spread almond or peanut butter over a warm muffin for a nutty, protein-rich addition that melds wonderfully with the cinnamon sugar.

Cheese: A slice of mild cheese, like cream cheese or Brie, can offer a savory contrast to the muffin’s sweetness.

Maple Syrup or Honey: A drizzle of maple syrup or honey over the top can intensify the muffin’s warmth and sweetness, perfect for a brunch treat.

Try my other breakfast recipes like: Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole, Red Spinach and Mushroom Frittata, and Cake Mix Fruit and Yogurt Muffins.

Try these other muffins:

Picture of muffins covered in cinnamon sugar piled on a cutting board

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A close-up of Sour cream snickerdoodle mini muffins dusted with cinnamon-sugar on a wooden surface.
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Easy Snickerdoodle Muffins

The Best Easy Snickerdoodle Muffins Recipe is a delicious light muffin that is full of sweet cinnamon sugar flavor – toss it all in one bowl, mix, and bake for these snickerdoodle muffins that taste amazing!
Course Breakfast
Cuisine American
Keyword breakfast, cinnamon muffins, cinnamon roll, cookie muffins, dessert, muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 people
Calories 375kcal
Author Courtney ODell

Ingredients

Instructions

  • Preheat oven to 350 degrees. 
  • Grease muffin tin well or line a muffin tin with cupcake liners. 
  • In a large bowl, cream softened butter and sugar. 
  • Stir in eggs, vanilla, baking soda, 2 tbsp cinnamon sugar, baking powder, and cream of tartar and mix well. 
  • Fold in flour until evenly mixed without big lumps – do not overmix. 
  • Fold sour cream in slowly, and don't completely blend into mixture for a more marbled/swirled cupcake. 
  • Add to muffin tin and bake for 15-20 minutes, until muffins are lightly browned and a toothpick inserted into the middle comes out clean. 
  • Remove from oven and let cool slightly until muffins are cool enough to hold (but still warm.) 
  • Spread cinnamon sugar onto a plate and roll muffin tops into the cinnamon sugar to top. 
  • Serve immediately. 

Video

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 252mg | Fiber: 1g | Sugar: 22g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.50 from 64 votes (63 ratings without comment)

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6 Comments

  1. Christine says:

    4 stars
    I love to bake and am always looking for new recipes

  2. Kallie says:

    I made these this morning. My family LOVED them! But just an FYI, the nutmeg isn’t listed in the recipe steps…unless I just totally missed it!