These Snickerdoodle Muffins bring the cozy warmth of a classic cookie into a soft, fluffy treat. With a golden crust dusted in cinnamon sugar, each bite offers a delightful contrast of textures—crispy edges and tender middles. They’re ready in just 35 minutes, making them perfect for a quick breakfast or a comforting afternoon snack. The warm, spiced aroma filling your kitchen will have everyone gathering around, eager for a taste.
Packed with comforting flavors of cinnamon and brown sugar, these muffins are a nostalgic twist on a beloved favorite. The subtle sweetness and buttery richness make them irresistible, while the light, airy crumb keeps them satisfying. Whether you’re sharing them with friends or enjoying one with your coffee, these muffins are sure to become a go-to recipe in your baking repertoire. Simple, comforting, and utterly delicious—what’s not to love?
Ingredients for Snickerdoodle Muffins
- 2 cups all-purpose flour (sifted for best results)
- 1 teaspoon baking powder (ensure it’s fresh for optimal rise)
- ¾ teaspoon cream of tartar (essential for that classic snickerdoodle tang)
- A pinch of salt (enhances overall flavor)
- ½ cup + 1 Tablespoon vegetable oil (can substitute with melted butter for a richer taste)
- ½ cup + ⅓ cup sugar (divided for batter and topping)
- 2 large eggs (room temperature preferred)
- ¾ cup milk (whole milk recommended for creaminess)
- ¼ cup buttermilk (if unavailable, mix 1/4 cup milk with 3/4 teaspoon lemon juice or vinegar)
- 1 teaspoon vanilla extract (pure extract for best flavor)
- For the cinnamon sugar topping:
- ¼ cup sugar
- 1 ½ Tablespoons cinnamon (adjust to taste)
Step-by-Step Instructions
- Preparation: Preheat the oven to 375°F and grease a standard muffin pan (12 cups) thoroughly with butter.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, cream of tartar, and salt until no lumps remain.
- Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, ½ cup sugar, eggs, milk, buttermilk, and vanilla until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
- Prepare cinnamon sugar topping: In a small bowl, whisk together the remaining ¼ cup sugar and cinnamon until evenly mixed.
- Assemble muffins: Scoop the batter into the prepared muffin pan, filling each cup about ¾ full. Generously sprinkle the cinnamon sugar topping over each muffin.
- Bake: Place the pan in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with a few crumbs.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Perfect Pairings: Serving Suggestions
These Snickerdoodle Muffins are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a drizzle of caramel sauce for a decadent treat. For breakfast, pair them with a cup of hot coffee or spiced chai tea to complement the cinnamon flavor. They also make a great addition to a brunch spread alongside fresh fruit or yogurt.
Keep Them Fresh: Storage and Reheating Tips
Store your Snickerdoodle Muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5-7 minutes. This will bring back that fresh-from-the-oven warmth and soft texture.
Mix It Up: Recipe Variations
Want to switch things up? Try adding 1/2 cup of chopped pecans or walnuts to the batter for a crunchy twist. For a fruity twist, fold in 1/2 cup of diced apples or blueberries before baking. If you’re feeling adventurous, swap the cinnamon sugar topping for a streusel topping made with flour, brown sugar, and butter for a crumbly finish.
Time-Saving Hacks
Short on time? Prep the dry and wet ingredients the night before and store them separately in the fridge. In the morning, simply combine, bake, and enjoy! You can also use a muffin scoop to portion the batter quickly and evenly, ensuring all your muffins bake uniformly.
Essential Equipment Tips
For the best results, use a non-stick muffin pan or grease your pan thoroughly with butter to prevent sticking. A whisk is your best friend for combining dry ingredients, while a rubber spatula helps gently fold the wet and dry ingredients together without overmixing. Don’t forget a toothpick to test for doneness—clean with a few crumbs is perfect!
Snickerdoodle Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cream of tartar
- A pinch of salt
- 1/2 cup vegetable oil + 1 Tablespoon
- 1/2 cup sugar + 1/3 cup
- 2 large eggs
- 3/4 cup milk
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
For the cinnamon sugar topping
- 1/4 cup sugar
- 1 1/2 Tablespoons cinnamon
Instructions
- Prep. Preheat the oven to 375°F and grease a standard muffin pan (12 muffins) thoroughly with butter.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, cream of tartar, and salt.
- Combine the wet ingredients. In a separate mixing bowl, whisk together the vegetable oil, sugar, eggs, milk, buttermilk, and vanilla.
- Put it all together. Add the wet ingredients to the dry ingredients and mix just until combined. No more. Set aside.
- Make the cinnamon sugar topping. Whisk together the sugar and cinnamon.
- Assemble. Fill each muffin tin ~3/4 of the way full. Top each muffin with a generous amount of cinnamon sugar.
- Bake. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean with a few crumbles.