Snickerdoodle Muffins are light and fluffy with an irresistibly crunchy cinnamon sugar topping. All the goodness of snickerdoodle cookies in muffin form!
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Even if you’re not a morning person, knowing these Snickerdoodle Muffins are in the kitchen waiting for you will make you jump out of bed and put a pep in your step! Perfect with a cup of coffee!
A few of my kids aren’t big breakfast eaters. They like to be awake for awhile before eating in the morning. Now that 3 of them are in school now though, I try to have them eat at least a little something for breakfast.
Lemon Blueberry Muffins are always a hit, and now that fall is on it’s way I know we will be making this Cinnamon Apple Bread quite often. Now we have another favorite to add to the mix. These muffins disappeared almost as fast as I made them. We love all things snickerdoodle in this house! (These Soft and Chewy Snickerdoodle Bars, are on constant repeat around here, and make a great housewarming gift, too!)
Whether you have thee for breakfast or an afternoon snack, we hope you enjoy them as much as we do!
Snickerdoodle Muffins
Print recipe
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
Ingredients
Muffins
- 1/2 cup unsalted butter
- 1/3 cup oil (I use canola)
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanila extract
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon baking powder
- 1/2 teaspoon cream of tartar
- 1 cup buttermilk
- 2 cups all purpose flour
Topping
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/2 teaspoons cinnamon
Directions
| Muffins | |
| Step 1 | |
| Preheat the oven to 375 In a large mixing bowl, cream together the butter, oil, and sugar. Add cinnamon, vanilla, salt, and eggs and mix well. Mix in baking powder and cream of tartar. Add half of the flour, mixing on low just until incorporated. Add half of the buttermilk, mixing until combined. Repeat with remaining flour and buttermilk, being careful not to over mix. | |
| Step 2 | |
| Line or grease a 12 cavity muffin tin and fill 3/4 full with batter. Set aside. | |
| Toppings | |
| Step 3 | |
| In a small bowl, whisk together the sugars and cinnamon. Sprinkle generously over the tops of the muffins. | |
| Step 4 | |
| Bake 16-18 minutes or until a toothpick inserted into the muffins some out clean. Let cool in pan 15 minutes, then remove them and place on a cooling rack. Store in a sealed container at room temperature. | |
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