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Easy Snickerdoodle Muffins Recipe

Easy Snickerdoodle Muffins Recipe

These quick and easy-to-make Snickerdoodle Muffins are a bit crisp on top and super soft and moist on the inside. This easy muffin recipe is full of warm cinnamon flavor and are topped with crunchy cinnamon sugar. Perfect to enjoy anytime you crave something sweet.

If you love the flavor of snickerdoodle cookies during the holiday season, you will love these snickerdoodle muffins! 

These delicious muffins are simple to make and perfect for when you need a sweet snack or breakfast treat. Plus, who can resist that delicious cinnamon-sugar topping?

Made with pantry staples, these easy muffins will become a new favorite.

The best part of this easy recipe is the cinnamon sugar mixture that gives the muffins a crunchy top that makes it hard to resist, but the soft interior will keep you wanting more!

snickerdoodle muffins
snickerdoodle muffins

How to Make Tender Snickerdoodle Muffin Recipe

Makes 12 Muffins

Ingredients:

  • Unsalted Butter – ½ cup or 1 stick
  • Egg – 1
  • All-purpose Flour – 1 & 2/3 cups
  • Brown sugar – 2/3 cup
  • Baking Powder – 1 1/2 tsp
  • Baking Soda – 1/4 tsp
  • Milk – 1/4 cup
  • Plain Greek Yogurt – 1/2 cup
  • Vanilla extract – 2 tsp
  • Cinnamon Powder – 1 tsp
  • A pinch of salt

For Cinnamon Sugar Topping:

  • Unsalted Butter – 3 Tbsp
  • Granulated Sugar – 1/4 cup
  • Cinnamon Powder – 2 tbsp
snickerdoodle muffins

Instructions

Preheat the oven to 350 F and grease your muffin tin with cooking spray and keep aside.

Make sure all the ingredients are at room temperature. This ensures that they mix evenly and easily in the batter.

Mix together the dry ingredients in a large mixing bowl – the baking powder, baking soda, cinnamon, salt and the flour; mix well and keep aside.

In a large bowl combine sugar and butter and beat with the help of an electric hand mixer till it’s light and creamy in texture.

To this mixture add in the egg, milk, yogurt, and vanilla extract and mix till everything is combined well.

Now add flour mixture to the egg batter in batches and mix till everything comes together. Don’t Overmix.

You will find that the muffin batter is a sticky dough.

Pour the batter into the muffin tins using a cookie scoop, filling about 2/3.

snickerdoodle muffins

Bake for 18-20 mins in the center of the oven or till the toothpick inserted in the middle comes out clean and the fresh muffins are golden brown.

Allow the muffins to cool in the pan for 3-4 minutes before coating them with cinnamon sugar.

In a small bowl, make the cinnamon crumble by melting the butter. In a separate bowl, make the delicious cinnamon sugar by mixing 1/4th cup sugar with 2 tbsp of ground cinnamon.

Remove the muffins from the pan and brush the melted butter on the muffin tops and then dip them into the cinnamon-sugar mixture.

snickerdoodle muffins

Place muffin on a wire rack to cool completely.

snickerdoodle muffins

How to Make Mini Snickerdoodle Muffins 

You can use mini muffin pans. Baking time will be lower, around 10 minutes for 24 mini muffins.

How to Store Snickerdoodle Muffins

Your easy cinnamon muffins will stay fresh for about 1-2 days when stored in an airtight container at room temperature or for 3-4 days when stored in the fridge.

Muffins can also be frozen for around 2 months when stored properly in freezer bags. To reheat frozen muffins, thaw them for 5-6 hours or overnight at room temperature and then bake them in a preheated oven at 350 degrees F for 4-5 minutes or until heated.

snickerdoodle muffins
snickerdoodle muffins

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snickerdoodle muffins

Easy Snickerdoodle Muffins Recipe

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These quick and easy-to-make Snickerdoodle Muffins are a bit crisp on top and super soft and moist on the inside. This easy muffin recipe is full of warm cinnamon flavor and are topped with crunchy cinnamon sugar. Perfect to enjoy anytime you crave something sweet.

Ingredients

  • Unsalted Butter – ½ cup or 1 stick
  • Egg - 1
  • All-purpose Flour - 1 & 2/3 cups
  • Brown sugar - 2/3 cup
  • Baking Powder - 1 1/2 tsp
  • Baking Soda - 1/4 tsp
  • Milk - 1/4 cup
  • Plain Greek Yogurt - 1/2 cup
  • Vanilla extract - 2 tsp
  • Cinnamon - 1 tsp
  • A pinch of salt
  • For Cinnamon Sugar Topping:
  • Unsalted Butter - 3 Tbsp
  • Granulated Sugar - 1/4 cup
  • Cinnamon Powder - 2 tbsp

Instructions

Preheat the oven to 350 F and grease your muffin tin with cooking spray and keep aside.

Make sure all the ingredients are at room temperature. This ensures that they mix evenly and easily in the batter.

Mix together the dry ingredients in a large mixing bowl - the baking powder, baking soda, cinnamon, salt and the flour; mix well and keep aside. 

In a large bowl combine sugar and butter and beat with the help of an electric hand mixer till it's light and creamy in texture.

To this mixture add in the egg, milk, yogurt, and vanilla extract and mix till everything is combined well.

Now add flour mixture to the egg batter in batches and mix till everything comes together. Don't Overmix.

You will find that the muffin batter is a sticky dough.

Pour the batter into the muffin tins using a cookie scoop, filling about 2/3.

Bake for 18-20 mins in the center of the oven or till the toothpick inserted in the middle comes out clean and the fresh muffins are golden brown.

Allow the muffins to cool in the pan for 3-4 minutes before coating them with cinnamon sugar.

In a small bowl, make the cinnamon crumble by melting the butter. In a separate bowl, make the delicious cinnamon sugar by mixing 1/4th cup sugar with 2 tbsp of ground cinnamon.

Remove the muffins from the pan and brush the melted butter on the muffin tops and then dip them into the cinnamon-sugar mixture.

Place muffin on a wire rack to cool completely.

Notes

How to Make Mini Snickerdoodle Muffins 

You can use mini muffin pans. Baking time will be lower, around 10 minutes for 24 mini muffins.

How to Store Snickerdoodle Muffins

Your easy cinnamon muffins will stay fresh for about 1-2 days when stored in an airtight container at room temperature or for 3-4 days when stored in the fridge.

Muffins can also be frozen for around 2 months when stored properly in freezer bags. To reheat frozen muffins, thaw them for 5-6 hours or overnight at room temperature and then bake them in a preheated oven at 350 degrees F for 4-5 minutes or until heated.

You can use white sugar if you don’t have brown sugar on hand.

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