This post may contain affiliate links.
These deliciously tender Snickerdoodle Muffins are rolled in cinnamon sugar to replicate the flavor and texture of a classic snickerdoodle cookie! They’re bite-sized and simply impossible to stop after just one!
Jump to Recipe
This post is sponsored by AE Dairy, but all opinions and text are my own!
These pop-able mini muffins take snickerdoodle cookies and turn them into muffin form that are perfect for breakfast, snack time or even dessert! I highly recommend making a double batch before they’ll be gone before you know it….especially if you have kids that’ll gobble them up as quick as mine!
Ingredients Needed (amounts in recipe card below)
- Butter – You’ll need room temperature butter for the batter as well as melted butter for the coating. I recommend using salted butter for this recipe, but unsalted will work fine, too.
- White Sugar – This will be used in the batter as well as the cinnamon sugar coating.
- Egg
- Vanilla Extract
- Yogurt – I love AE Dairy’s low-fat vanilla yogurt, but plain yogurt, Greek yogurt or sour cream will work great, too.
- Milk
- All Purpose Flour
- Baking Powder and Baking Soda – Be sure these are good and fresh! Without each leavening agent working properly, the muffins won’t rise properly.
- Cream of Tartar
- Salt
- Cinnamon – You’ll add a little in the batter and use more in the coating.
What purpose does the yogurt serve in these muffins?
We’re using yogurt in this recipe for a couple reasons. First off, in terms of flavor, it’s going to add a little more dimension and just a hint of tanginess.
And then, thanks to science, yogurt actually helps significantly with the texture, too. The acidity of the yogurt reacts with the baking soda to help them rise and therefore result in light and fluffy muffins. It also gives the muffins some moisture so you don’t end up with dry muffins.
How to Make Snickerdoodle Muffins
First, you’ll cream the butter and sugar in a large mixing bowl. I recommend using a stand mixer or electric mixer to get the mixture nice and fluffy before moving on! Next you’ll add the wet ingredients and mix until well-combined.
Next, you’ll add all the dry ingredients. Stir the batter and mix until it’s just combined. It’s important that you don’t overmix the batter for two reasons.
Overmixing a muffin batter will destroy some of the air bubbles that help to make the muffins soft and fluffy. Also, the longer you mix the batter with the dry ingredients, the more the gluten will develop and become more elastic. This will result in a more tough, chewy muffin. So, to keep it nice and tender, stir with a spatula or wooden spoon just until the dry ingredients are no longer visible.
Now it’s time to get these little sweet muffins into the oven! Grease the muffin cups with cooking spray and fill until they’re about two-thirds full. I recommend using a small cookie scoop so you have muffins that are all the same size and therefore bake evenly.
Once they’re baked, let them cool for just a minute or two before removing from the pan carefully with a small rubber spatula. Let the cool on a wire rack while you prep the cinnamon-sugar mixture.
And now, we get to add the delicious cinnamon sugar coating! Dip the muffins in the melted butter then roll into the coating. And then try to resist eating the entire pan of muffins yourself…. They’re just SO good!!!
How to Store Snickerdoodle Muffins
These easy snickerdoodle muffins can be kept in an airtight container for up to 5 days. You can also freeze them in freezer bags for up to 3 months.
No mini muffin pan?
No problem at all. There are a couple options.
Use a regular-sized muffin tin. You can use muffin liners if you want to, but you can simply grease the pan if you prefer. Fill them about two-thirds full and bake. The baking time will be several minutes longer with regular-sized muffins. Bake until a toothpick pressed into the center comes out clean or with just a few moist crumbs.
Make “muffin tops” with a cookie sheet. Line baking sheets with parchment paper and scoop the batter (like you would do making cookies) using about one tablespoon of batter for each. They’ll take just 7-8 minutes in the oven. Brush with melted butter and dunk into the cinnamon sugar mixture.
So, what are you waiting for?! Grab a container of AE Dairy’s delicious low-fat yogurt and bake up these tasty little treats! Whether you serve these easy cinnamon muffins for breakfast with a hot cup of coffee or an afternoon snack with a glass of milk, I hope you enjoy them as much as we do!
Other Muffins we Love!
- Banana Crumb Muffins
- Rhubarb Muffins
- Healthy Double Chocolate Zucchini Muffins
- Blueberry Streusel Muffins
- Peach Muffins with Crumb Topping
Snickerdoodle Muffins
Ingredients
Muffin Batter
- ½ cup butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup vanilla yogurt
- 2 tablespoons milk
- 1 ¼ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Coating
- ½ cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350F and grease a mini muffin tin.
- In the bowl of a stand mixer, mix the butter and sugar for a couple minutes, until light and fluffy.
- Add the egg, vanilla, yogurt and milk and stir until well-combined.
- Add the dry ingredients and stir until just combined, scraping down the edges of the bowl at least once.
- Scoop into prepared mini muffin tins, filling each muffin cup about 2/3 full.
- Bake for 9-11 minutes or until golden brown around the edges. Let cool for 2 minutes.
- Remove the muffins from the pan.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Dip the top of a muffin into the melted butter and then roll in the cinnamon sugar mixture.
- Repeat until all muffins are coated.
