How to make Snickerdoodle Muffins? Easy step-by-step Recipe

Who doesn’t love muffins? They’re soft, fluffy, and perfect for any time of the day. From busy mornings to cozy evenings, muffins always bring comfort in every bite. The best part? They’re incredibly easy to bake at home. With just a few pantry staples and simple steps, you can whip up a batch that tastes just as good as the bakery version. And when you add a cinnamon-sugar twist, like in these irresistible Snickerdoodle Muffins, you get a treat that’s both classic and comforting.

Baking Tips for Perfect Snickerdoodle Muffins

• Room temperature ingredients: Always bring butter, eggs, and milk to room temperature. This helps the batter mix evenly and gives a lighter texture.
• Don’t overmix the batter: Stir just until the dry ingredients are combined. Overmixing can make the muffins dense instead of fluffy.
• Use fresh baking powder: Old or expired baking powder can prevent your muffins from rising properly.
• Coat with cinnamon sugar generously: Roll the tops in the cinnamon-sugar mixture right before baking for that signature snickerdoodle flavor.
• Fill muffin liners evenly: Use an ice cream scoop or measuring cup for consistent size and even baking.
• Check early for doneness: Every oven is different, so start checking your muffins a few minutes before the suggested baking time. A toothpick should come out clean.
• Cool on a wire rack: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to prevent soggy bottoms.

How to make Snickerdoodle Muffins? Easy step-by-step Recipe

Soft, fluffy Snickerdoodle Muffins coated in cinnamon sugar and dusted with powdered sugar. Easy to bake, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 3200 kcal

Equipment

• 2 Mixing Bowls
• 1 Set measuring cups
• 1 Set measuring spoons
• 1 Whisk
• 1 Hand mixer
• 1 Muffin tin (12-cup)
• 1 non-stick spray
• 1 Ice cream scoop
• 1 Cooling Rack

Ingredients

  

• 2 Cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup Unsalted butter
• 1 cup granulated sugar
• 2 large Eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  
• Mix dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  
• Cream butter and sugar: In another bowl, beat softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
  
• Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
  
• Combine wet and dry: Slowly add the dry ingredients to the wet mixture, alternating with milk. Stir gently until just combined (do not overmix).
  
• Fill muffin tin: Scoop batter evenly into prepared muffin cups, filling each about ¾ full.
  
• Prepare topping: In a small bowl, mix sugar and cinnamon. Brush muffin tops lightly with melted butter, then sprinkle with the cinnamon-sugar mixture.
  
• Bake: Place in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  
• Cool muffins: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  
• Lightly sprinkle powdered sugar over cooled muffins before serving.
  

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