These Snickerdoodle Muffins have that classic buttery, cinnamon-sugar flavor that you would get in a Snickerdoodle cookie – only in a muffin! Enjoy these delicious muffins with your morning coffee or tea!

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Snickerdoodle Muffins

Hi Everyone, don’t you love everything cinnamon and sugar, especially when Fall comes? Somehow, it just makes everything more cozy, warm and comforting. If you think this way, then these Snickerdoodle Muffins are for you!

These Snickerdoodle Muffins would be perfect for bringing to a meeting, book club, any Fall/Winter gathering and holiday.

These are a highly requested recipe from my daughter and my husband loves them too. To see all of our “Fall” recipes on LLS, visit here.

Ingredients for this Snickerdoodle Recipe

For Muffin Batter

• muffin papers
• flour to sprinkle over the baking pan after greasing
• 2 cups all-purpose flour
• 1 1/2 cups granulated white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon Saigon cinnamon is my favorite and very fragrant
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon Kosher salt
• 1 large egg lightly beaten
• 1 1/4 cups whole milk
• 2 tablespoons unsalted butter melted and cooled
• 2 teaspoons vanilla extract

For Topping

• 16 tablespoons unsalted butter (2 sticks) with 2 sticks there might be some leftover, alternately, you can use 1 1/2 sticks
• 1 cup granulated white sugar
• 1 teaspoon ground cinnamon

I know you will love these Snickerdoodle Muffins!

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What occasion are you making these Snickerdoole Muffins for? Please let me know in the comments below! Best, ~Sara xo

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Snickerdoodle Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

These Snickerdoodle Muffins have that classic buttery, cinnamon-sugar flavor that you would get in a Snickerdoodle cookie - only in a muffin! Enjoy these delicious muffins with your morning coffee or tea!

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Ingredients

For Muffins

• muffin papers for muffin tin, to spray the donut pans, you can also grease with butter
• flour to sprinkle over the baking pan after greasing, if not using muffin papers
• 2 cups all-purpose flour
• 1 1/2 cups granulated white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon, Saigon cinnamon is my favorite and very fragrant
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon Kosher salt
• 1 large egg, lightly beaten
• 1 1/4 cups whole milk
• 2 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract

For Topping

• 16 tablespoons unsalted butter (2 sticks, with 2 sticks there might be some leftover, alternately, you can use 1 1/2 sticks
• 1 cup granulated white sugar
• 1 teaspoon ground cinnamon, or amount to taste

Instructions

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with muffin papers or grease with butter or cooking spray. Set aside.
3. In a large mixing bowl, mix the all-purpose flour, granulated white sugar, baking powder, ground cinnamon, ground nutmeg and Kosher salt. After the ingredients are combined, make a well in the center.
4. In a medium bowl, combine the egg, whole milk, melted and cooled butter, and vanilla extract. Pour the combined wet ingredients into the dry ingredients. Mix until just combined. If you over mix the muffins will come out tough.
5. Using a spoon or large cookie scoop, transfer the batter into the prepared muffin tin. Fill each muffin paper to 3/4 full. Bake for 17-20 minutes. When the muffins are done, they should spring back when pressed with a finger and when inserted with a toothpick the toothpick should come out clean.

Topping Preparation

1. Melt 2 sticks of butter in a small bowl (large enough to dip a muffin in).
2. In separate, a flat-bottomed, small mixing bowl, combine the granulated white sugar and ground cinnamon.
3. When the muffins are cool, dip each one first in the butter and then in the cinnamon-sugar mixture. Do both sides. Best if served right away and eaten the day of making them, enjoy!

Notes

Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 76mgSodium: 308mgCarbohydrates: 85gFiber: 2gSugar: 53gProtein: 6g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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