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4.92 from 12 votes

Snickerdoodle Muffins Recipe

Soft and sweet Snickerdoodle Muffins taste just like their cookie cousin! They're a perfect grab-and-go breakfast or late-night snack.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Bread, Dessert
Cuisine: American
Servings: 18 muffins
Author: Kristyn Merkley

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

Serving: 1muffin | Calories: 279kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 160mg | Potassium: 91mg | Fiber: 1g | Sugar: 25g | Vitamin A: 416IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg