Snickerdoodle Muffins

Your Favorite Cookie, Turned Into a Muffin

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’re gone before you know it….especially if you have kids that’ll gobble them up as quick as mine!

Key Ingredients 

The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them.

• Yogurt – I love low-fat vanilla yogurt in this recipe, but plain yogurt, Greek yogurt, or sour cream will work great, too. Thanks to science, 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.
• Baking Powder and Baking Soda – Be sure these are good and fresh!  Without each leavening agent working properly, the muffins won’t rise properly.
• Cinnamon – You’ll add a little in the batter and use more in the coating.

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.

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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: 

1. Overmixing a muffin batter will destroy some of the air bubbles that help to make the muffins soft and fluffy.  
2.  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 tougher, 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 them 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

Muffin Variations 

• 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 when 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?! Whether you serve these easy cinnamon muffins for breakfast with a hot cup of coffee or as an afternoon snack with a glass of milk, I hope you enjoy them as much as we do!