Snickerdoodle Muffins are light and fluffy with an irresistibly crunchy cinnamon sugar topping. All the goodness of snickerdoodle cookies in muffin form!
Be the first to get new recipes – Subscribe to Back For Seconds by Email
Get my cookbook, Brownies, Blondies, and Bars here!
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
Ingredients
Muffins
- 1/2 cup unsalted butter softened
- 1/3 cup oil I usa avocado
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp cream of tartar
- 1 cup buttermilk
- 2 cup all purpose flour
Topping
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 tsp cinnamon
Instructions
Muffins
- 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.
- Line or grease a 12 cavity muffin tin and fill 3/4 full with batter. Set aside.
Topping
- In a small bowl, whisk together the sugars and cinnamon.
- Sprinkle generously over the tops of the muffins.
- Bake 15-17 minutes or until a toothpick inserted into the muffins some out clean.
- Let cool in pan 10 minutes, then remove them and place on a cooling rack.
- Store in a sealed container at room temperature.
Leave a Reply