Here’s a soft, cinnamony, sugar-crusted recipe for Snickerdoodle Muffins—the perfect portable version of the classic cookie! These muffins are tender, buttery, and coated in that iconic cinnamon-sugar crunch.
Ingredients
For the Muffins:
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2 cups (250g) all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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1 tsp cream of tartar (key for that snickerdoodle tang!)
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½ tsp salt
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½ cup (1 stick / 115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs, room temp
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1 tsp vanilla extract
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½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)
For the Cinnamon-Sugar Coating:
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¼ cup (50g) granulated sugar
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1 tbsp ground cinnamon
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2 tbsp melted butter (for brushing)
Instructions
1. Prep & Mix Dry Ingredients:
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
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In a bowl, whisk flour, baking powder, baking soda, cream of tartar, and salt.
2. Cream Butter & Sugar:
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In a separate bowl, beat butter and sugar until fluffy (~2 mins).
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Add eggs one at a time, then mix in vanilla.
3. Combine Wet & Dry:
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Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined (don’t overmix!).
4. Bake:
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Divide batter evenly into muffin cups (fill ~¾ full).
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Bake 15-18 mins, until a toothpick comes out clean.
5. Coat in Cinnamon Sugar:
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While warm, brush muffin tops with melted butter.
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Roll or dip tops in the cinnamon-sugar mixture.
Tips for Perfect Muffins
✨ Cream of tartar is essential for that classic snickerdoodle flavor—don’t skip it!
✨ Buttermilk makes them extra tender (sub: mix ½ cup milk + ½ tbsp vinegar/lemon juice).
✨ Storage: Keep in an airtight container for up to 3 days, or freeze for 1 month.
Serving Ideas
☕ Pair with hot cocoa or coffee for breakfast.
🍦 Serve warm with vanilla ice cream for dessert!
These muffins taste just like the cookies—but even easier to share (or not!). Enjoy! 😋🧁