Snickerdoodle Muffins are soft and cakey muffins with a crunchy cinnamon sugar topping! Perfect for brunch or with your morning cup of coffee.
Looking for snickerdoodle cookies? Try my recipe for PERFECT snickerdoodle cookies.
Snickerdoodle Muffins For Breakfast!
If Snickerdoodle Cookies are one of your favorites, I’ve got the perfect breakfast idea for you! These soft, buttery, vanilla cupcakes are coated in delicious cinnamon sugar…just like snickerdoodles…BUT you can eat these with your morning cup of coffee.
Not that I am opposed to eating a cookie for breakfast…I’m just trying to spread the snickerdoodle love!
Ingredients:
These muffins are so easy to make, honestly…and the crackly cinnamon sugar crust on top is SO good, paired with the soft, buttery muffin.
- Butter
- Granulated sugar
- Vanilla extract
- Eggs
- Ground cinnamon
- Baking soda
- Baking powder
- Kosher salt
- Cream of tartar
- Greek Yogurt
- All purpose flour
- Cinnamon sugar top top
Instructions:
- In the bowl of your stand mixer beat the butter and sugar together on medium speed until light and fluffy.
- Add in the vanilla and eggs and mix on medium speed, scraping the sides of the bowl as necessary.
- Then add in the cinnamon, baking soda, baking powder, salt, and cream of tartar.
- Turn your mixer to low and add in the yogurt and flour in alternating batches, beginning and ending with flour.
- Scoop batter into a lined muffin tin, about 2/3 full.
- Then top each with cinnamon sugar.
- Bake for 20-25 minutes or until centers of muffins are set.
- Enjoy warm or room temperature!
Love Snickerdoodles? Make Sure to Try My Other Recipes:
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Snickerdoodle Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15 muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: American
Description
Snickerdoodle Muffins are soft and cakey muffins with a crunchy cinnamon sugar topping! Perfect for brunch or with your morning cup of coffee.
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
- 1 1/4 cup Greek Yogurt
- 2 1/4 cup flour
Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line muffin tins with liners and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy.
- Add in the vanilla and eggs and mix for 1 minute on medium speed, scraping the sides of the bowl as necessary.
- With mixer still on medium mix in the cinnamon, baking soda, baking powder, salt, and cream of tartar.
- Turn mixer to low and add in the yogurt and flour in alternating batches, beginning and ending with flour. Mix until just combined.
- Scoop batter into liners 2/3 full.
- Mix the topping ingredients together and sprinkle batter with 1 tablespoon of the cinnamon sugar mixture.
- Bake for 20-25 minutes or until centers of muffins are set.
- Remove from muffin tin and cool on a wire rack.
- Serve warm or room temperature.
Notes
You can sub in sour cream for the Greek yogurt
Store airtight for up to 2 days
recipe adapted from food.com
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Helpful tip… Out of sour cream?
I wanted to love these but they were very dense and heavy not what I was hoping for. Disappointed
These are delicious! Not too sweet and easy to make (before my morning coffee). But be sure to follow the directions about only filling the liners/ tins 2/3 full. You can’t deny science: when combined with baking soda, cream of tartar becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. (If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.) Thank goodness I had enough batter for a second batch!
My family absolutely went crazy over this! It is really good. I made a few adjustments. I added in lemon zest to the batter. And baked it like a cake in my bundt pan for about 40 minutes. I used only 1/2 the cinnamon sugar mixture on top and once out of the oven added a small batch of cream cheese frosting to melt in. (I just eyeballed the measurements for the frosting, 1/4 of cream cheese, 2-3 soft Tbsp butter, vanilla & about 1/2 cup powdered sugar, bit of 1/2 & 1/2)
YUMMY! This is a keeper.
During the quarantine I made these with my granddaughter for Easter. Very delicious!
So glad you liked them!!
What is the purpose of the cream of tartar?
Cream of Tartar aids in stabilizing the cake. You can omit it in this recipe as the difference is minimal, but traditional snickerdoodles include cream of tartar, so I wanted to include it in these muffins as well.
Wow! I wish I had found this recipe on Sunday! Instead I found a recipe called ‘cinnamon muffins’, which had your typical ingredients, however it had milk, no sour cream or full fat yogurt. It called for filling 1/2-2/3 full, 10 muffins. Needless to say I didn’t get 10, I didn’t even fill all of them 2/3. The ones with less were so dry, all I kept saying was next time, no milk, I’m adding sour cream instead! Now I don’t have to do that! I’ll just use yours instead! Thank you thank you thank you!
So good!!! Much easier than making the cookies and same great taste!