This post may contain affiliate links. Please read our disclosure policy.
Soft and sweet Snickerdoodle Muffins taste just like their cookie cousin! They’re a perfect grab-and-go breakfast or late-night snack.
If you love Snickerdoodles, you’ll love these cinnamon chip studded Snickerdoodle Muffins! For more muffin goodness, try Chocolate Muffins and Monkey Bread Muffins.
easy snickerdoodle muffins
A Snickerdoodle is a soft cinnamon sugar-coated cookie sporting the signature tang of cream of tartar.
The Joy of Cooking claims that Snickerdoodle cookies are probably German in origin, and the name is a corruption of the German word Schneckennudeln (“snail noodles”), which is a kind of pastry.
This recipe is a muffin version of the classic cookie. Snickerdoodle Muffins are a delicious breakfast or after-dinner dessert! They are packed with flavor and utterly delicious. Just as good as their cookie counterpart!
How to make snickerdoodle muffins
PREP. Preheat the oven to 350°F. Line muffin tin with cupcake liners.
WET INGREDIENTS. Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well.
DRY INGREDIENTS. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into the batter. Set aside.
BAKE. Place batter into cupcake liners about ⅔ full. Mix sugar and cinnamon in a bowl and sprinkle over the batter of each muffin. Bake for 17-18 minutes.
Recipe Tips
Muffin method. The wet ingredients and dry ingredients are mixed in separate bowls before combining together. This is called the muffin method and ensures everything is well combined without over-mixing the batter.
Muffin pan. A silicone muffin pan will easily bake muffins without using muffin liners. Once the muffins have cooled, simply pop them right out without any resistance. A traditional muffin pan with liners can also be used.
Muffin pans come in jumbo, mini, and standard sizes. This recipe can be made in all 3 sizes, simply adjust the bake time. Not all oven temperatures are correct so be sure to take that into account.
- standard size pan: 17-18 minutes
- mini muffin pan: 10-12 minutes
- jumbo muffin pan: 22-25 minutes
How to tell when muffins are done. To check for doneness, insert a toothpick into 1-2 muffins.
- If the toothpick only has a couple of crumbs, they are ready. Remove from the oven and cool in the pan for a few minutes, allowing them to finish cooking before removing them from the pan.
- If the toothpick comes out with batter or larger crumbs, then cook longer.
- A clean toothpick means they are done. Immediately remove them from the oven and the muffin pan to help them cool quickly and keep them from overbaking.
Once you remove the muffins from the pan, place them on a wire rack to finish cooling completely.
Room temperature ingredients. Use softened butter and allow the sour cream and eggs to set out at room temperature for about 30 minutes before using them. They will incorporate better with the other ingredients and keep the batter at the proper temperature.
Use this post on How to Soften Butter Quickly. To check if the butter is softened, press gently with your thumb. A light thumbprint should be left behind. Do not over-soften, and avoid the microwave or you’ll get melted butter.
Storing Info
STORE. Allow the muffins to cool completely before storing them. They can be stored in an airtight container at room temperature for 3-4 days.
FREEZE. Easy Snickerdoodle Muffins can be frozen for 1-2 months. I like to wrap each muffin in a fold-top sandwich bag before placing them together in a freezer Ziploc.
For more Snickerdoodle recipes:
For More Muffins, try:
Snickerdoodle Muffins Recipe
Ingredients
- 1 cup butter softened
- 2 cups sugar
- ½ tsp salt
- 2 tsp cinnamon
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 package Hershey's Cinnamon Chips
- 3 tbsp sugar
- ½ tbsp cinnamon
Instructions
- Preheat the oven to 350°F. Line muffin tin with cupcake liners.
- Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well.
- Add vanilla and sour cream and mix well.
- Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
- Add cinnamon chips and stir into the batter. Set aside.
- Place batter into cupcake liners about ⅔ full.
- Mix sugar and cinnamon in a bowl and sprinkle over the batter of each muffin.
- Bake for 17-18 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I gave it a 4 star because they were just to sweet for me , 2 cups is a lot of sugar!
I like a heavier, richer muffin so I substituted 1 cup of the sugar with brown sugar!! Delicious! I never knew about cinnamon chips but I do now!!!
Cinnamon chips are so fun and yummy in recipes! The sugar swap sounds delicious. I’m so glad you enjoyed the muffins!
Made these last night. They sank in the middle. Also stuck to liners so bad they’re falling apart when unwrapping. Do you know why they sank and didn’t rise nicely like the ones pictured?
There could be a few reasons… they may have been underbaked a bit, overfilling or overmixing the batter, the oven temp being too hot causing them to rise fast and then fall. Or maybe the leavening agent didn’t work great. If the baking powder was too old, it could cause them to not rise enough. Sorry to hear the muffins sunk in the middle! I’d recommend making sure your baking powder is fresh, mixing until ingredients are just combined and keeping an eye on the muffin so they don’t over/under bake.
Do you have to add cinnamon chips? Will they still taste good without them?
You can leave them out if you don’t have them or don’t like them. The muffins will still be delish!
Hello, could Greek yogurt be substituted for the sour cream? Thanks