Snickerdoodles have always been one of my favorite cookies. First of all, I love the name. I bet you can’t say snickerdoodle without smiling. It’s such a fun word. I also enjoy eating the sweet, buttery cookies that have a cinnamon sugar crust. When I saw Heather Christo’s recipe for Snickerdoodle Muffins on Tasty Kitchen, I did a little happy dance. A cookie in muffin form? Talk about a dream come true! I read over the recipe and checked my pantry and refrigerator. Luckily, I had everything I needed to make the muffins. I love recipes that don’t require a trip to the store. I rolled up my sleeves and got started. 

To make the Snickerdoodle Muffins, you will need: butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, cream of tartar, sour cream, buttermilk, and cinnamon and sugar for the topping. 

Preheat the oven to 350 degrees F. Prepare a muffin tin with liners and set aside. Make sure you use liners because the muffins are delicate.  

In a mixer, combine the butter and sugar and cream until fluffy. 

Add the eggs and vanilla extract and beat until smooth. 

In a separate bowl, whisk together the dry ingredients. 

Add half of the dry ingredients to the mixing bowl and stir to combine. 

Add the sour cream and buttermilk and mix until combined. 

Add the rest of the dry ingredients and mix until batter is smooth. 

In a small bowl, combine the cinnamon and sugar for the muffin topping. 

Use an ice cream or large cookie scooper to scoop out the muffin batter. 

Plop a scoop of batter into the cinnamon and sugar mixture. Gently roll the muffin batter in the cinnamon and sugar, until well coated. Place the ball into a muffin liner. 

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar mixture onto the tops of the muffins. 

Bake the muffins for 15–18 minutes, or until they are golden brown and baked all the way through. 

Our house smelled amazing while the muffins were baking. The muffin tops looked exactly like snickerdoodle cookies. I have no will power when it comes to baked goods, so as soon as I removed them from the oven, I unwrapped a muffin and took a big bite. The muffin melted in my mouth. They taste exactly like snickerdoodle cookies, but in muffin form. The muffins are moist, delicate, and oh so delicious. I think the muffins are best when they are warm, so enjoy them straight out of the oven or heat them up in the microwave for a few seconds. These muffins are great for breakfast, a sweet snack, or dessert. 

 
Thanks Heather for sharing your Snickerdoodle Muffin recipe. I know I will be making these muffins on a regular basis. They didn’t last long in our house.  (Head on over to Heather’s blog, for more delicious recipes and entertaining tips.)  

 
Here’s the printable recipe: Snickerdoodle Muffins

 
UPDATE: Heather Cristo’s recipe adapted from Culinary Concoctions by Peabody

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!