Best Snickerdoodle Muffins (Video)

Snickerdoodle muffins have the soft texture and cinnamon taste of snickerdoodle cookies. The sour cream ensures they are the most moist muffins you’ve ever made.

Snickerdoodle muffins make a delicious snack or breakfast treat with a cup of coffee or tea. I also enjoy them with a cold drink, like a glass of milk or a Chocolate Cherry Smoothie. The sweet and flavorful cinnamon sugar topping is out of this world, and makes them the perfect holiday treat.

Snickerdoodle Muffins

How did the “snickerdoodle” get its name?

Joy of Cooking, one of the most popular cookbooks in the United States, claims that the word snickerdoodle is a misinterpretation of the German word Schneckennudel, meaning snail dumpling, referring to the snail-like shape of the original biscuits.

However, New England has a tradition of giving cookies whimsical and creative nonsense word names. Since the snickerdoodle is nearly unheard of in countries outside of North America, this is also a possibility.

Why is there cream of tartar in snickerdoodles?

When cream of tartar is combined with baking soda, it activates the baking soda, producing carbon dioxide gas. This results in the soft yet chewy texture and slight tanginess of the muffins.

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How do you store snickerdoodle muffins?

Snickerdoodle muffins store well at room temperature for up to three days in a sealed plastic bag.

HOW TO FREEZE:

Snickerdoodle muffins can be frozen in heavy foil or freezer bags for up to three months.

For either method, allow the muffins to cool completely before sealing them in a bag.

REHEATING INSTRUCTIONS:

To reheat the muffins, wrap the frozen muffins in heavy foil and place in the oven for 12-15 minutes at 300F. Do not thaw the muffins before reheating.

Can I make snickerdoodle muffins in advance?

• Yes! You can prepare the batter completely and then put it into the refrigerator overnight. Stir before using.
• I do not recommend leaving batter in the refrigerator for more than 24 hours. The baking powder will lose its potency by then and the muffins will not rise as they should.
• Note: The Snickerdoodle muffins will take a few minutes longer than the recommended time to bake since they start cold.

Can I make mini Snickerdoodle Muffins?

• This recipe makes 12 regular sized muffins. If you want a small snack or appetizer, turn this recipe into mini-muffins.
• A mini-muffin cup is one-third the size of a regular muffin, so this recipe will produce 36 mini-muffins.
• To bake mini Snickerdoodle muffins, keep the oven temperature at 350F but only bake them for 10-13 minutes. Keep a close eye on them because they bake much faster than standard sized muffins.

5 from 10 votes

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Snickerdoodle Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Snickerdoodle muffins have the soft texture and cinnamon taste of snickerdoodle cookies. The sour cream ensures they are the most moist muffins you’ve ever made.

Course: Breakfast, Dessert

Cuisine: American

Keyword: Snickerdoodle Muffins

Servings: 12 muffins

Calories: 158 kcal

Author: Catalina Castravet

Ingredients

Dry Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Wet Ingredients:

• 2 sticks 1 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup light brow sugar
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream or plain greek yogurt
• 1/4 cup milk

Topping:

• 2 tablespoons unsalted butter melted
• 1/3 cup cinnamon sugar or more

Instructions

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with paper cups and set aside.
3. In a medium bowl combine flour, baking powder, baking soda, cream of tartar, cinnamon and salt. Stir and set aside.
4. Add butter and both sugars to a large bowl and beat until light and creamy. Stop to scrape the sides and bottom of the bowl with a spatula.
5. Add egg, sour cream, vanilla and milk. Beat until fully combined and smooth. Stop to scrape the sides and bottom of the bowl with a spatula.
6. Add dry ingredients to the wet ingredients, and using a spatula fold them in. You don't have to use the mixer for this step, to avoid over-mixing the batter.
7. Once the flour mixture has been fully incorporated, scoop the batter into the prepared muffin cups.
8. Brush the muffins with melted butter and sprinkle cinnamon sugar on top.
9. Bake the muffins for 15-25 minutes. It varies based on the oven, but start checking on them after 15 minutes. The muffins are done when a toothpick inserted in the center comes out clean or with just a few crumbs, but NOT raw batter.
10. Remove muffins from oven when ready and place pan on a cooling rack.
11. If desired, brush muffins again with melted butter and sprinkle or roll in extra cinnamon sugar. This should be done while the muffins are still warm.
12. Cool muffins in the pan for 10 minutes before removing them.
13. Serve warm or at room temperature.

Recipe Video

[adthrive-in-post-video-player video-id="ubSumjgj" upload-date="2018-11-28T05:50:55.000Z" name="Snickerdoodle Muffins Recipe Video" description="Snickerdoodle muffins have the soft texture and cinnamon taste of snickerdoodle cookies. The sour cream ensures they are the most moist muffins you’ve ever made."]

Recipe Notes

Snickerdoodle Muffins Video:

[adthrive-in-post-video-player video-id="ubSumjgj" upload-date="2018-11-28T05:50:55.000Z" name="Snickerdoodle Muffins Recipe Video" description="Snickerdoodle muffins have the soft texture and cinnamon taste of snickerdoodle cookies. The sour cream ensures they are the most moist muffins you’ve ever made."]

Nutrition Facts

Snickerdoodle Muffins

Amount Per Serving

Calories 158 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 42mg14%

Sodium 171mg7%

Potassium 130mg4%

Carbohydrates 24g8%

Sugar 23g26%

Protein 1g2%

Vitamin A 225IU5%

Vitamin C 0.2mg0%

Calcium 57mg6%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.