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Sweet Pea's Kitchen Cookbook

Snickerdoodle Muffins

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  • 4.38 from 8 votes

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Snickerdoodle Muffins, sweet 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 10 pm 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.

Snickerdoodle Muffins, sweet muffins

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!

Snickerdoodle Muffins, sweet muffins

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, sweet muffins

Why do they call them snickerdoodles?

The snickerdoodle is a cinnamon-sugar cookie that gets its name from the Dutch word snikkelaars, which means “tricksy people.” Some believe that the cookies were named after German immigrants who would sneak around to steal food during the Allied occupation of the Netherlands during World War II. Another theory is that the cookies were

Snickerdoodle Muffins Ingredients

  • Flour
  • Baking powder
  • Baking soda
  • Cream of tartar
  • Nutmeg
  • Salt
  • Unsalted butter softened
  • Sugar
  • Eggs
  • Vanilla
  • Sour cream
  • Buttermilk

For the Topping:

  • Sugar
  • Cinnamon

How to Make Snickerdoodle Muffins

  1. Preheat the oven to 350ºF. Line muffin cups with muffin liners. (Do not use cooking spray.)
  2. In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
  4. 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).
  5. To make the topping, in a small bowl, combine the sugar and cinnamon.
  6. 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 of the muffins.
  7. Bake until muffin tops are golden brown, 18 to 22 minutes, or until a 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.
  8. Enjoy!

How do you store snickerdoodle muffins?

When you’re done baking snickerdoodle muffins, let them cool on a wire rack. Once they’re cool, you can store them in an airtight container in the fridge for a few days or in the freezer for up to a month.

How long to bake snickerdoodle muffins?

Bake snickerdoodle muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Can I make snickerdoodle muffins in advance?

Yes, you can make snickerdoodle muffins in advance. Simply bake the muffins according to the recipe, and then let them cool completely. Once they’re cool, store them in an airtight container in the fridge for up to 3 days. You can also freeze the muffins for up to 2 months. To thaw, place them in the fridge overnight or on the counter for a few hours.

How to freeze:

  1. Place the snickerdoodle muffins on the prepared baking sheet and freeze for 2 hours, or until solid.
  2. Transfer the frozen muffins to a zipper-top bag and store in the freezer for up to 2 months.

Reheating instructions:

If you have leftover snickerdoodle muffins, you can reheat them in the oven or microwave.

  1. To reheat in the oven, preheat your oven to 350 degrees F and place the muffins on a baking sheet. Bake for 10-15 minutes, or until they are warm throughout.
  2. To reheat in the microwave, place the muffins on a microwave-safe plate and microwave for 30-60 seconds, or until they are warm throughout.

Can I make mini Snickerdoodle Muffins?

Yes, you can easily make mini snickerdoodle muffins. Just adjust the baking time to about 10-12 minutes.

Can I Use a Buttermilk Substitute?

Yes, you can use a buttermilk substitute in snickerdoodle muffins. You can either use 1 cup of plain yogurt or 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.

What can I use instead of cream of tartar?

While the cream of tartar is a traditional ingredient in snickerdoodles, it can be replaced with baking powder. Baking powder is a leavening agent that helps the cookies rise and gives them a light and fluffy texture. To make sure your snickerdoodles turn out well, make sure to use a high-quality baking powder.

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Snickerdoodle Muffins

Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 16 muffins
These sweet muffins are perfect for a quick breakfast or snack, and they're easy to make with just a few simple ingredients.
Snickerdoodle Muffins
4.38 from 8 votes

Ingredients 

  • 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 eggs, large
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 1/4 cup buttermilk

For the Topping:

  • 2/3 cup sugar
  • 2 tablespoons cinnamon

Instructions

  • 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.

Notes

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

Nutrition

Serving: 1g | Calories: 201kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 181mg | Fiber: 1g | Sugar: 22g
Author: Laura

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There is an excellent variety of flavors too. 

Check my others sweet muffins:

Double Chocolate Cherry Muffins – The combination of chocolate and juicy cherries is out of this world!

Maple Syrup Pancake Muffins – If you are hosting a brunch, then serving these maple syrup pancake muffins is a must.

Moist Homemade Banana Walnut Muffins Recipe – They are full of yummy banana flavor and walnuts!

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Easy Pumpkin Muffins With Crumb Topping – Ever fall in love so deeply with an ingredient you can’t get enough of it?

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