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Soft and tender Snickerdoodle Muffins with a cinnamon sugar topping represent my favorite cookie, in muffin form!

A plate with Snickerdoodle Muffins stacked on it.

These snickerdoodle muffins are definitely high on my list of indulgences and are deliciously enjoyed for dessert or breakfast. I love to double the batch and stick the extras in the freezer.

Snickerdoodle Muffins

Soft and tender Snickerdoodle Muffins with a cinnamon sugar topping represent my favorite cookie, in muffin form!


  • ▢1/2 cup unsalted butter, softened
  • ▢2/3 cup granulated sugar
  • ▢1 large egg
  • ▢1 1/2 teaspoons vanilla extract
  • ▢1/2 cup milk
  • ▢1/4 cup plain Greek yogurt, or sour cream
  • ▢1 2/3 cups all-purpose flour
  • ▢1 1/2 teaspoons baking powder
  • ▢1/4 teaspoon baking soda
  • ▢1/2 teaspoon ground cinnamon
  • ▢1/2 teaspoon salt

For Topping:

  • ▢3 Tablespoons butter , melted
  • ▢1/3 cup granulated sugar
  • ▢2 teaspoons ground cinnamon


  • Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.
  • Add the butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined. 
  • Add egg. Add vanilla, milk, and Greek yogurt and mix until combined.
  • Add flour, baking powder, baking soda, cinnamon, and salt and fold in using a rubber spatula, just until combined. Don’t overmix.
  • Spoon batter into prepared muffin tins, filling each about 2/3 full.
  • Bake in preheated oven for about 15-20 minutes or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs). 
  • Allow cooling in the muffin tin for a minute or two before removing to a wire cooling rack.
  • While the muffins bake, melt the butter for the topping. 
  • In a separate small container mix together the granulated sugar and cinnamon. 
  • Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry brush to brush a thin layer of melted butter over each muffin. 
  • Sprinkle generously with cinnamon-sugar mixture. (You can also dip the muffin tops in the melted butter, followed by the sugar, but I’ve found that they look prettier when you use a pastry brush and then sprinkle the sugar.)


Calories: 237kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 42mgSodium: 157mgPotassium: 93mgSugar: 17gVitamin A: 360IUCalcium: 49mgIron: 0.9mg

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By KhaliL

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