Snickerdoodle Muffins

A tender, moist muffin infused with the classic cinnamon-sugar flavor of snickerdoodle cookies. These golden-brown treats feature a soft crumb and a lightly crisp, cinnamon-sugar crust—perfect for breakfast, an afternoon snack, or a comforting dessert.

Why You’ll Love This Recipe

This recipe transforms the beloved snickerdoodle cookie into an easy, handheld muffin. You will appreciate how:

• The signature cinnamon-sugar coating adds a whisper of sweetness and a delicate crunch.

• Cream of tartar and baking powder work together to yield a soft, tender crumb.

• Pantry staples and straightforward steps allow you to assemble the batter in under 10 minutes.

• Twelve muffins bake in just 18–20 minutes, delivering fresh, warm results with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2½ cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon cream of tartar

• ½ teaspoon salt

• 1 cup granulated sugar

• ½ cup (1 stick) unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole milk

• For the topping:

  • ¼ cup granulated sugar

  • 2 teaspoons ground cinnamon

  • (Optional) 2 tablespoons melted butter, for brushing

directions

1. Preheat the oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or grease each cup.

2. In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt.

3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy, about 2–3 minutes.

4. Beat in the eggs one at a time, then stir in the vanilla extract.

5. Alternately add the dry ingredients and the milk to the butter mixture—beginning and ending with the dry ingredients—mixing just until no streaks of flour remain.

6. In a small bowl, combine ¼ cup sugar and 2 teaspoons cinnamon for the topping.

7. Divide the batter evenly among the prepared cups, filling each about two-thirds full. If desired, brush the tops with melted butter, then sprinkle generously with the cinnamon-sugar mixture.

8. Bake for 18–20 minutes, or until a toothpick inserted into a muffin’s center comes out clean.

9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Servings and timing

• Yield: 12 muffins

• Prep time: 10 minutes

• Bake time: 18–20 minutes

• Total time: 30 minutes

Variations

• Chocolate-Chip Snickerdoodle: Fold ½ cup mini chocolate chips into the batter before baking.

• Pumpkin-Spiced Twist: Substitute ½ cup of the milk with canned pumpkin puree and add ½ teaspoon each of nutmeg and ginger.

• Brown-Butter Flavor: Brown the butter over medium heat before creaming for a nutty aroma.

• Streusel Topping: Combine ¼ cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter for a crumbly streusel finish.

• Cream-Cheese Swirl: Pipe a teaspoon of sweetened cream cheese into each muffin cup before filling with batter.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To freeze, wrap each muffin individually and freeze in a sealed bag for up to 3 months. Reheat frozen or chilled muffins in a 350 °F oven for 5–7 minutes or microwave for 10–15 seconds until warm.

FAQs

What makes these muffins “snickerdoodle”?

A classic snickerdoodle flavor comes from the cinnamon-sugar coating and the use of cream of tartar in the batter, which lends a subtle tang and tender texture.

Can I substitute low-fat or non-dairy milk?

Yes. Low-fat milk may yield a slightly less rich crumb, while non-dairy alternatives (such as almond or oat milk) can be used interchangeably without impacting the overall structure.

How do I prevent the muffins from sinking in the middle?

Ensure your baking powder is fresh, avoid over-mixing the batter once the wet and dry ingredients are combined, and bake immediately after filling the cups.

Can I make these muffins gluten-free?

To adapt, substitute a cup-for-cup gluten-free flour blend that contains xanthan gum. Baking times and textures may vary slightly.

Why is cream of tartar used in snickerdoodle recipes?

Cream of tartar contributes a mild acidity that reacts with baking soda to provide lift and a tender, slightly tangy crumb characteristic of snickerdoodles.

Can I prepare the batter ahead of time?

You may refrigerate the batter for up to 24 hours. Bring it to room temperature and give it a gentle stir before portioning into the muffin tin.

What is the best way to freeze and thaw these muffins?

Freeze fully cooled muffins in a sealed bag or container. Thaw at room temperature for 30–60 minutes or reheat directly from frozen.

How can I add extra moisture if my muffins turn out dry?

Incorporate 2–3 tablespoons of sour cream or yogurt into the wet ingredients to enrich the batter.

Are these muffins suitable for high-altitude baking?

At elevations above 5,000 ft, reduce the baking powder by ¼ teaspoon, increase the oven temperature by 15 °F, and shorten the bake time by 2–3 minutes.

What is the best method for applying the cinnamon-sugar topping?

Brushing the muffin tops with melted butter before sprinkling ensures even adhesion and a crisp, well-defined coating.

Conclusion

These Snickerdoodle muffins capture the comforting flavors of a classic cookie in an effortless, portable form. With a soft, tender interior and a lightly crisp cinnamon-sugar crust, they make an ideal option for breakfast, snacks, or a sweet finish to any meal. Armed with simple pantry ingredients and straightforward steps, you can bring these delightful muffins from oven to table in just half an hour. Enjoy

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