You’ll love these snickerdoodle muffins. They’re so delicious and easy to make for the whole family to enjoy!
I just love making snickerdoodle cookies. They’re so darn delicious and every time I make them, people ask me for the recipe and if I can make some extra for them. It makes me so happy – but truthfully, I’ve been looking for another way to make snickerdoodles. Enter the snickerdoodle muffin recipe!
See…I have a confession to make. Not only do I love to make and eat snickerdoodles, but I also love to make and eat muffins. It doesn’t matter what type they are, it can be chocolate chip muffins, blueberry muffins, any type of muffin! But that’s what makes this recipe for snickerdoodle muffins so fun and tasty!
The delicious cinnamon sugar taste that you’re used to when you eat a snickerdoodle cookie is carried over to these scrumptious muffins. They aren’t hard to make at all either. You can make these for a bake sale, a holiday event, or maybe because a friend or family member isn’t feeling well and needs a little pick me up.
What is so cool though, is that these snickerdoodle muffins freeze so well. So when you make your first batch and get the hang of it, make more the next time. That way you can freeze them and have them available to thaw out and have at any time you feel like a yummy little snack. Enjoy!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter (unsalted, softened)
- 3/4 cups granulated sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3/4 cup milk
- 1/2 cup sour cream
For the Topping:
- 2 Tablespoons butter (melted)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons cinnamon (ground)
Steps to Make It
- Get your ingredients ready to go.
- Get the oven preheated to 375 degrees Fahrenheit
- Take the 12-cup muffin tin and grease and flour it. Or you can spray it with baking spray.
- Combine flour, baking powder, soda, 1/2 teaspoon of cinnamon, and the salt in a medium bowl. Mix it up with a whisk or a spoon to blend it all together. Set this aside.
- Use a mixing bowl and an electric mixer to beat 1/2 cup of softened butter with the 3/4 cup of granulated sugar until it comes out light and fluffy.
- Add in the eggs one at a time, making sure to beat them well after you add each one in.
- Put the mixer on a low speed and start blending in the vanilla, milk, and sour cream..
- Take a spoon or spatula, and stir the dry ingredients into the mixture you made earlier. Stir it up until it’s moistened – but make sure you don’t over mix the batter.
- Take a spoon or a scoop to fill each muffin cup with the mix. Do it until it’s about three quarters full.
- Bake the snickerdoodle muffins in the oven for about 17 – 22 minutes, or until you can stick a toothpick in the center of a muffin and it comes out with just a few crumbs on it.
- In another small bowl, combine the 3 tablespoons of granulated sugar with 1 1/2 teaspoons of cinnamon. Melt the remaining 2 tablespoons of butter.
- When the muffins are ready to go, remove your muffin tin and place it on a rack to cool for about 3 – 4 minutes. Go ahead and turn the muffins out of the muffin tin pan.
- Now go ahead and brush the top of the muffins lightly with the melted butter. Then dip the top of them into the cinnamon sugar mixture you made.
- Store the muffins after they’ve cooled down inside an airtight container. You can also freeze them for longer storage life.
Original recipe from: thespruceeats.com