Description
These Snickerdoodle Muffins are soft, fluffy, and coated with cinnamon-sugar for the perfect bakery-style treat. This easy muffin recipe is packed with classic snickerdoodle flavor, perfect for breakfast, snacks, or dessert. Ideal for freezing, gifting, and everyday indulgence.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
½ cup sour cream
¼ cup whole milk
1 ½ teaspoons vanilla extract
3 tablespoons cinnamon-sugar mixture (for topping)
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with nonstick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs one at a time. Stir in sour cream, milk, and vanilla extract until combined.
5. Gradually fold the dry ingredients into the wet mixture. Mix just until incorporated—do not overmix.
6. Fill each muffin cup ¾ full with the batter. Sprinkle generously with cinnamon-sugar mixture.
7. Bake for 17–20 minutes or until a toothpick comes out clean. Let muffins cool for a few minutes in the tin, then transfer to a wire rack.
Notes
These muffins are freezer-friendly. Wrap individually and store for up to 2 months.
Make sure your cinnamon is fresh for the best flavor.
Don’t overmix the batter—this helps keep the muffins light and tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg