Snickerdoodle Muffins Recipe

Introduction

Snickerdoodle Muffins offer a delightful twist on the classic cookie, combining a tender, cinnamon-spiced crumb with a crunchy cinnamon sugar topping. Perfect for breakfast, snack time, or a sweet treat, these muffins are simple to make and wonderfully comforting.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt or sour cream
• For the topping:
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
3. Step 3: In a separate large bowl, beat the melted butter and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt or sour cream. Mix until just combined, being careful not to overmix.
5. Step 5: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
6. Step 6: In a small bowl, mix the topping sugar and cinnamon. Brush the muffin tops with the melted butter and sprinkle the cinnamon sugar evenly over them.
7. Step 7: Bake for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• Use sour cream in place of Greek yogurt for a richer texture.
• Add a handful of mini chocolate chips or chopped nuts into the batter for extra flavor and crunch.
• For an extra cinnamon kick, increase the ground cinnamon slightly in the batter and topping.
• Do not overmix the batter to keep your muffins tender and light.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt or sour cream?

Yes, regular yogurt can be used, but the muffins may be slightly less thick and rich. Greek yogurt or sour cream is preferred for the best texture.

Can I make these muffins dairy-free?

To make dairy-free muffins, substitute the butter with a plant-based alternative and use a dairy-free yogurt. Keep other ingredients the same for best results.

Snickerdoodle Muffins Recipe

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4.7 from 63 reviews

Delight in the warm, classic flavors of these Snickerdoodle Muffins, featuring a tender crumb infused with cinnamon and topped with a buttery cinnamon sugar crust. Perfect for breakfast, snack time, or a sweet treat any time of day, these muffins combine the nostalgic taste of snickerdoodle cookies with the convenience of a moist muffin.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Muffins:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt or sour cream

For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or lightly grease the cups with cooking spray. Set aside.
2. Prepare the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
3. Mix the Wet Ingredients: In a separate mixing bowl, beat together the melted and cooled unsalted butter and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine evenly.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the plain Greek yogurt or sour cream. Mix just until combined, taking care not to overmix to preserve a tender muffin texture.
5. Fill the Muffin Cups: Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
6. Prepare the Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon designated for the topping.
7. Top the Muffins: Brush the tops of the filled muffins with melted unsalted butter. Evenly sprinkle the cinnamon sugar mixture over each muffin top to create a flavorful crust.
8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
9. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature and enjoy the comforting taste of these homemade Snickerdoodle Muffins.

Notes

• For extra tenderness, ensure not to overmix the batter once the wet and dry ingredients are combined.
• If you prefer a dairy-free option, substitute Greek yogurt or sour cream with a plant-based yogurt alternative.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• To freeze, wrap muffins individually and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
• Using room temperature eggs and melted butter helps achieve a smoother batter for a tender crumb.

Keywords: snickerdoodle muffins, cinnamon sugar muffins, breakfast muffins, easy muffin recipe, homemade muffins, cinnamon muffins