Snickerdoodle Muffins

I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. A picture of snickerdoodle muffins kept popping up all over my Pinterest page just begging me to make them. Could it be, one of my favorite cookies in a breakfast treat? I had to investigate! Luckily I had all of the ingredients in my pantry so I actually ended up baking these babies at 10pm at night. Yeah, my willpower seems to fade the later it gets! These muffins made the best late night snack I have had in a while! 😉 I really need to stop looking at Pinterest after dinner!

I found using an ice cream scooper with a release lever the easiest way to scoop out the batter. The dough is very soft, so when you drop some into the cinnamon sugar mixture you want to spoon some of the mixture over the dough before you start rolling it. This way your fingers never touch the sticky dough and you don’t end up with snickerdoodle batter all over your fingers. But even if you did..come on, it wouldn’t be too bad. 😉 After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! The cinnamon and sugar give these muffins a nice and crunchy top while the muffin middles stay moist and tender. These muffins are best served warm straight out of the oven or warmed up in the microwave for a few seconds.

Snickerdoodle Muffins

Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert!

Yield: 16 muffins

Prep Time: 10 minutes

Cook Time: 18 minutes


2 ¼ cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream
1/4 cup buttermilk

For the Topping:
2/3 cup sugar
2 tablespoons cinnamon


Preheat the oven to 350ºF. Line muffin cups with muffin liners. (Do not use cooking spray.)
In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in half of the dry ingredients. Beat in the sour cream and buttermilk. Beat in remaining dry ingredients until just incorporated (batter will be soft).
To make the topping, in a small bowl, combine the sugar and cinnamon.
Using an ice cream or large cookie scooper, drop the scoop of batter into the bowl with the sugar and cinnamon. Sprinkle the dough with the mixture and roll it around until it is covered completely in cinnamon sugar. Place the ball into the muffin liner. Repeat with remaining batter. Sprinkle the leftover cinnamon sugar onto the tops the muffins.
Bake until muffin tops are golden brown, 18 to 22 minutes, or until toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Source: adapted from Very Culinary originally adapted from Culinary Concoctions by Peabody

One Year Ago: Orange Pound Cake