There’s something undeniably comforting about the warm aroma of cinnamon drifting through your kitchen. It wraps around you like your favorite sweater, promising something sweet, tender, and homemade. These Snickerdoodle Cinnamon Muffins capture everything you love about classic snickerdoodle cookies—but in soft, bakery-style muffin form. Each bite delivers a delicate crumb, rich vanilla warmth, and that signature cinnamon-sugar sparkle on top.
Perfect for cozy mornings, brunch gatherings, or an afternoon coffee break, these muffins are simple to make yet taste wonderfully indulgent. They strike that magical balance between fluffy and moist, sweet but not overpowering. Whether you serve them fresh from the oven or enjoy them the next day, they bring comfort and joy with every single bite.
2️⃣ WHY YOU WILL LOVE THIS RECIPE
- Soft, fluffy texture with a tender crumb
- Classic snickerdoodle flavor in muffin form
- Perfect balance of cinnamon and vanilla
- Easy, beginner-friendly steps
- Great for breakfast, brunch, or dessert
- Ready in just 35 minutes
- Freezer-friendly and meal-prep approved
3️⃣ INGREDIENTS (WITH EXACT AMOUNTS)
• 2 1/2 cups all-purpose flour – Provides structure and gives the muffins their soft, sturdy base.
• 1 tablespoon baking powder – Helps the muffins rise tall and fluffy.
• 1/2 teaspoon baking soda – Works with the sour cream for additional lift and tenderness.
• 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
• 2 teaspoons ground cinnamon – Adds warm, signature snickerdoodle spice.
• 1/2 cup unsalted butter, softened – Creates richness and a tender crumb.
• 1 cup granulated sugar – Sweetens and helps create a light texture when creamed.
• 1/2 cup brown sugar, packed – Adds moisture and subtle caramel depth.
• 2 large eggs – Bind the ingredients and add structure.
• 1 cup sour cream – Keeps the muffins incredibly moist and soft.
• 1/2 cup whole milk – Loosens the batter and ensures a smooth texture.
• 1 teaspoon vanilla extract – Enhances the warm sweetness of the cinnamon.
• Cinnamon-sugar mixture (for topping) – Creates that classic snickerdoodle finish.
4️⃣ STEP-BY-STEP INSTRUCTIONS (DETAILED)
1. Prep Your Oven and Pan
Preheat your oven to 375°F (190°C). This temperature allows the muffins to rise quickly while developing a golden top. Line a standard 12-cup muffin tin with paper liners or lightly coat it with nonstick spray. Preparing your pan ahead of time ensures you can transfer the batter immediately once mixed.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon. Whisking thoroughly prevents pockets of baking powder or soda, which could cause uneven rising. The cinnamon should be evenly distributed so every bite has that signature flavor.
3. Cream the Butter and Sugars
In a separate mixing bowl, beat the 1/2 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar, packed until the mixture becomes light and fluffy. This process usually takes about 2–3 minutes with an electric mixer. Proper creaming incorporates air into the batter, which results in soft, tender muffins rather than dense ones.
You’ll know it’s ready when the mixture looks pale and slightly increased in volume.
4. Add the Eggs and Wet Ingredients
Add the 2 large eggs one at a time, mixing well after each addition. This helps the batter emulsify properly and prevents curdling. Scrape down the sides of the bowl to ensure everything blends evenly.
Next, stir in the 1 cup sour cream, 1/2 cup whole milk, and 1 teaspoon vanilla extract. The batter will look rich, creamy, and smooth. The sour cream is key here—it provides moisture and slight tang, which balances the sweetness beautifully.
5. Combine the Mixtures
Gradually add the dry ingredients to the wet mixture. Mix gently, just until the flour disappears. Overmixing can develop too much gluten, which leads to tough muffins. The batter should be thick but smooth, with no visible streaks of flour.
If needed, use a spatula to fold the final bits together gently.
6. Fill and Top
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without spilling over.
Generously sprinkle the tops with the cinnamon-sugar mixture. Don’t be shy—this topping creates a slightly crisp, sweet crust that mimics the classic snickerdoodle cookie coating.
7. Bake to Perfection
Place the muffin tin in the preheated oven and bake for 17–20 minutes. Around the 17-minute mark, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done.
Allow the muffins to cool in the pan for 5 minutes. This helps them set and makes removal easier. Then transfer them to a wire rack to cool completely. Enjoy warm for the best texture and flavor.
5️⃣ VARIATIONS & CUSTOMIZATIONS
Extra Cinnamon Swirl
Before baking, swirl a small spoonful of cinnamon-sugar mixture into the center of each muffin for an added ribbon of flavor.
Bakery-Style Tall Muffins
Fill every other muffin cavity, leaving space between them. This allows more air circulation and can create taller muffin tops.
Crunchy Top Upgrade
Add an extra sprinkle of cinnamon-sugar halfway through baking for an even crispier crust.
Mini Muffin Version
Use a mini muffin tin and reduce baking time to 10–12 minutes. These make perfect bite-sized treats.
Make It Ahead
Prepare the batter the night before, cover, and refrigerate. Let it sit at room temperature for about 15 minutes before baking.
6️⃣ FAQ
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days. Keeping them sealed prevents them from drying out. For longer storage, refrigerate and reheat briefly before serving.
Can I freeze Snickerdoodle Cinnamon Muffins?
Yes, they freeze beautifully. Allow them to cool completely, then wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Why is my batter thick?
This batter is meant to be thick because of the sour cream. A thick batter ensures the muffins rise high and stay moist. As long as you can scoop it easily, it’s perfect.
What makes these different from regular cinnamon muffins?
The cinnamon-sugar topping gives them the signature snickerdoodle flavor and slight crunch. The balance of granulated and brown sugar also adds depth and moisture.
How do I know when they’re fully baked?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready. Avoid overbaking, as that can dry them out.
7️⃣ NUTRITION & TIME TABLE
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
| Calories | 200 kcal per serving |
| Protein | 3g |
| Carbohydrates | 30g |
| Fat | 8g |
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Snickerdoodle Cinnamon Muffins
Description
Soft, fluffy, and packed with warm cinnamon flavor, these Snickerdoodle Cinnamon Muffins are the perfect sweet treat for any time of day. Ready in just 35 minutes and topped with classic cinnamon sugar goodness.
Ingredients
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• Cinnamon-sugar mixture (for topping)
Instructions
1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well. Stir in sour cream, milk, and vanilla.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Fill muffin cups 3/4 full and sprinkle tops with cinnamon-sugar mixture.
7. Bake 17–20 minutes until a toothpick inserted comes out clean.
8. Cool slightly before transferring to a wire rack.
