Snickerdoodle Muffins

Snickerdoodle Muffins

These snickerdoodle muffins let you enjoy one of America's favorite cookies for breakfast. Make a big batch and freeze some for another day.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat the oven to 375 F and grease a 12-cup muffin tin .
  3. Step 3

    In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to blend thoroughly and set aside.
  4. Step 4

    In a mixing bowl with an electric mixer, beat the softened butter with the sugar until light and fluffy.
  5. Step 5

    Add the eggs, one at a time, beating well after each addition. 
  6. Step 6

    With the mixer on low speed, blend in the milk, sour cream, and vanilla.
  7. Step 7

    Using a spoon or rubber spatula, mix the dry ingredients into the wet ingredients. Stir just until moistened; do not overmix the batter.
  8. Step 8

    Fill each cup in the muffin pan about 3/4 full.
  9. Step 9

    Bake the snickerdoodle muffins in the preheated oven for about 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it (no runny batter). 
  10. Step 10

    Meanwhile, make the topping. Combine the sugar with the cinnamon in a small bowl.
  11. Step 11

    When the muffins are ready, remove the muffin tin to a rack and let it cool for about 3 to 4 minutes, then turn the muffins out of the pan. 
  12. Step 12

    Brush the tops of the muffins with the melted butter and then dip the tops in the cinnamon-sugar mixture. Dip them in the cinnamon sugar again after they have cooled completely.