The Best Snickerdoodle Muffins You'll Ever Bake at Home

These Snickerdoodle Muffins combine the warm, nostalgic flavors of cinnamon and sugar for a delightful breakfast treat.

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Prep Time 10

Cook Time 24

Cooling Time 5

Total Time 39

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon cream of tartar

For the Wet Ingredients

1 cup whole milk
1 large egg
1/2 cup unsalted butter melted
1 teaspoon vanilla extract

For the Topping

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Equipment

Muffin tin
Mixing bowls
Whisk
Measuring cups
Measuring spoons

Method

How to Make Snickerdoodle Muffins

Preheat oven to 350°F (175°C). Prepare a muffin tin with liners or grease the cups.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and cream of tartar until well combined.
In another bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
Gently fold wet ingredients into dry ingredients until just combined; do not overmix.
In a small bowl, mix together the granulated sugar and ground cinnamon for topping.
Spoon batter into muffin cups about ⅔ full, then sprinkle cinnamon-sugar mixture on top.
Bake for 20–24 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For an extra touch of sweetness, drizzle with a simple glaze after baking.

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