These Snickerdoodle Muffins are soft, tender cinnamon-sugar muffins with the classic tang from Snickerdoodle Cookies. They’re inspired by my popular cinnamon sugar donut muffins but with that signature Snickerdoodle twist: a cream-of-tartar boost for a light, fluffy texture. Topped with a crunchy cinnamon-sugar layer, these muffins bake up golden and irresistible. My kids say they taste like a snickerdoodle cookie and a cupcake had a baby! 😂 Now that we are all craving muffins, check out some of my best muffin recipes next!
Ingredients & Substitutions
- Flour: I used all-purpose flour in these muffins to give them a soft, tender texture, but still providing structure for the cinnamon sugar topping.
- Sugar: Granulated sugar is used in both the muffins and as part of the cinnamon sugar topping. I like how it bakes up with the cinnamon for a slightly crunchy, caramelized layer on top for that Snickerdoodle taste.
- Cinnamon: Cinnamon is the star spice in these Snickerdoodle muffins, giving them that warm, cozy flavor you expect from a classic Snickerdoodle cookie.
- Cream of Tartar: This is what separates a cinnamon muffin from a Snickerdoodle muffin. It gives a subtle tang and helps the muffins rise light and fluffy. If you don’t have any, you can sub lemon juice or vinegar, but the flavor isn’t quite the same. I recommend the real deal.
- Butter: Melted butter (I prefer unsalted butter, but salted works, too) adds rich, buttery flavor and helps make these Snickerdoodle muffins super soft and tender. Mixing it melted into the batter keeps the muffins moist and gives them that delicious, melt-in-your-mouth texture we all love.
- Topping: The cinnamon sugar topping is what makes these muffins extra special. Sprinkling a little sugar and cinnamon on top before baking gives each muffin a sweet, crunchy coating that everyone loves.
Baker’s Tips for the Best Muffins
- Don’t overmix! A few lumps in the batter are fine. Overmixing leads to dense muffins.
- Fill muffin cups about ¾ full for a nice dome on top.
- Muffins are best eaten the same day, but they freeze beautifully (see below)
Reader FAQ’s
Why use cream of tartar in muffins?
Cream of tartar gives these muffins their signature Snickerdoodle tang and helps create a soft, fluffy texture. Without it, they’ll taste like regular cinnamon sugar muffins. I tested them side by side with cream of tartar, they had that Snickerdoodle bite; without, they were still good but lost the “cookie” identity.
Can I double this recipe?
Yes! I double it often and bake two pans at once. If using the same oven, swap the pans halfway through baking so they brown evenly.
How Should I Store Snickerdoodle Muffins?
Room Temp: Keep in an airtight container up to 2-3 days. Slip a piece of bread or a paper towel in the container to absorb moisture and keep them soft.
Fridge: Not my favorite (muffins dry out faster), but they’ll keep up to 5 days. Just reheat 10–15 seconds in the microwave.
Freeze: Yes! Wrap cooled muffins individually and store in a freezer-safe bag for up to 2 months. Reheat straight from frozen in the microwave or 350°F oven.
Snickerdoodle Muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon cream of tartar
- 1 ¼ cups (309 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and cream of tartar until evenly combined.
- In a medium bowl, whisk together milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until no large lumps remain. The batter will be slightly runny.
- In a small bowl, combine the granulated sugar and cinnamon for the topping.
- Fill each muffin cup about ⅔ full with batter. Sprinkle the cinnamon sugar mixture evenly over the tops of the batter, being careful to avoid the edges of the pan to prevent burning.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are so soft and sweet! I love the cinnamon sugar on top!
Elizabeth
I love these muffins! It's like eating a snickerdoodle, a muffin, and a donut all in one! Yum!
Stephanie
These are great! What a delicious treat or fun to eat breakfast!
Bella
These are simple, classic flavors that I think a lot of people will love, including me! Yum!
