If you love classic snickerdoodle cookies, these Snickerdoodle Muffins bring that same warm cinnamon-sugar flavor into a soft, fluffy breakfast treat. With a tender crumb and a crunchy cinnamon-sugar topping, these muffins taste like they came straight from a bakery.
They’re perfect for breakfast, brunch, holiday mornings, or afternoon coffee. Plus, they’re easy to make with simple pantry ingredients.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
Step 1: Prepare
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease well.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
Step 3: Mix Wet Ingredients
- In another bowl, combine melted butter, milk, eggs, and vanilla.
Step 4: Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined (do not overmix).
Step 5: Fill & Bake
- Fill muffin cups about ¾ full.
- Bake 18–22 minutes until golden and a toothpick comes out clean.
Step 6: Add Cinnamon Sugar Topping
- Mix sugar and cinnamon in a small bowl.
- Brush warm muffins with melted butter.
- Sprinkle generously with cinnamon-sugar mixture.
Serve warm for the best flavor.
Tips for Perfect Snickerdoodle Muffins
- Do not overmix batter to keep muffins soft.
- Use room temperature eggs for better texture.
- Brush with butter while warm so topping sticks well.
- Let cool slightly before serving for clean texture.