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 this recipe submitted by Heather Christo for Snickerdoodle Muffins on Tasty Kitchen, I did a little happy dance. A cookie in muffin form? Talk about a dream come true! Heather adapted this from Culinary Concoctions by Peabody. 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 this 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.)
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Description
Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert!
Ingredients
- 1 cup Butter, Softened
- 1 cup Sugar
- 2 whole Eggs
- 2 teaspoons Vanilla
- 2-¼ cups Flour
- ¾ teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- ¾ teaspoons Cream Of Tartar
- ½ teaspoons Salt
- 1 cup Sour Cream
- ¼ cups Buttermilk
- _____
- FOR THE TOPPING:
- ⅔ cups Sugar
- 2 Tablespoons Cinnamon
Preparation Instructions
Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)
In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine 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 to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon for the topping.
Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.
When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.
Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.
Enjoy!
***Adapted from Culinary Concoctions by Peabody***
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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!
86 Comments
Comments are closed for this recipe.
Linda on 5.18.2011
did I miss something here? where does it say how much of each ingrediant that you need?
Heidi Halstead on 4.17.2011
I just tried to make these. First off, the recipe made 18 muffins for me, at least. Secondly, they puffed up really nicely, but sank immediately on cooling, so they don’t look all that great. Did I do something wrong?
kristin on 4.8.2011
I don’t keep buttermilk either. Just add a bit of lemon juice (or vinegar) to your regular milk and let it sit around 5min or until it starts getting lumpy. It always works for me!
LMF – I’m pretty sure she wants you to spray the top of the muffin pan – like in between the holes- in case your muffins spill over. Then they won’t stick to the pan and tear when you take them out. I’ve never heard of anyone spraying the top of a muffin.
Just took these out of the oven. DE-LIC-IOUS! I used liners. I sprinkled the bottoms of each liner with cinnamon sugar. Then I used my cookie scoop and put one scoop in each liner. Sprinkled a little more cinnamon sugar over that. Put another scoop in and topped with MORE cinnamon sugar. Made 2 dozen standard size muffins. Definite keeper! Thank you!!
SallyM on 4.1.2011
Have been making Snickerdoodles from our Betty Crocker Cookbook since I was a child. These are just as good, only in muffin form! Moist and so easy to make. I was lazy & sprinkled cinnamon sugar in bottom of paper muffin cups & again over top of batter instead of rolling dough in cinnamon sugar. Worked great!
Donica on 3.30.2011
Made these today…they are fabulous…they taste exactly like the cookie. Served Warm…mmmm
Renee Hood on 3.28.2011
O.K. these are great! My family of snickerdoodle junkies loved them! Perfect in every way!
Kathy on 3.27.2011
To Claire (comment from 3-26) – Below the last photo is a link for the printable recipe with all the measurements. I made them yesterday – they were light and fluffy and so delicious!
Claire on 3.26.2011
Where are the amounts of the ingredients?? I want to make these but I don’t know how much of anything to use! Somebody please help
emilyannhertz on 3.24.2011
This will DEFINITELY be Saturday morning’s breakfast!
Nicole on 3.23.2011
The kids and I made these and loved them! Wonderfully moist and very simple! They didn’t last long at our house!
Mrs. Kirk on 3.22.2011
Love them. Just got the out of the oven. For me it made more than a dozen. More like 15. Taste just like snickerdoodles.
NormaB on 3.20.2011
These are incredibly good! I just made them and they are disappearing fast!
I used the paper liners – worked well! I sprinkled some sugar mixture in first, then spooned in the batter, then generously sprinkled more on top – (Too much work to roll them, I thought)
For me, the yield was 1 dozen regular size muffins and 2 doz mini muffins.
Definitely will be making these again!! Thanks for sharing the recipe!
LMF on 3.20.2011
Made these today – so yummy! Super easy and quick too. I got more like 16 muffins instead of 12 like the recipe states. Also, I followed what many of the comments said and didn’t use the liners and jsut sprayed the muffin tin. It worked great! Also, the recipe that’s linked says to spray the muffin tops with PAM before putting in the oven. I didn’t like this idea and didn’t do it. No need. Thanks for the great post!
lola77m on 3.19.2011
Made these for my family and they didn’t make it long enough to cool!! Delicious and great texture!
Susan Jones on 3.19.2011
Made these today and they were fabulous!! A keeper for sure!
Katy Mc on 3.18.2011
Looking forward to making these. Yum!
Mimi on 3.18.2011
Man oh man…I think I’ll bake these this afternoon for my brother-in-law and his family since they are visiting for the weekend.
I keep powdered buttermilk on hand for recipes that call for buttermilk. I think it’s pretty darned close to regular buttermilk and I never have to worry about running out for buttermilk!
Jessica on 3.17.2011
OMG THEY LOOK AWESOME!!!
Do they have more of a cookie texture or more like a cake/muffin??
Christina on 3.17.2011
These are SUPER tasty. I found them on Peabody’s site a couple of years ago. Yummmm.
Patricia McCormack on 3.17.2011
I wonder if eggwhites, fat free sour cream, splenda, and Smart Butter would help make them something I can indulge in…I will have to try it.
Audrey Seaton on 3.17.2011
I had to make the muffins as soon as I read the recipe, and they were delicious! Thanks for posting!
Karren on 3.17.2011
Made these last night, wow its a keeper in my home!
Queenk on 3.17.2011
I made these last night and OMG!!! They’re wonderful.
Instead of rolling around after the plop, I spoon-threw the cinn/sugar mixture over it and then gently picked it up and put in the liners. Mine weren’t as pretty as your but according to how fast they’re going here at work, I’d have to say they taste just as good! Thank you for sharing-we love them.
Renee on 3.16.2011
These were amazing!!!!!!!!!!!!!!!!! My husband had 3 my kids fought over them teachers at school loved them and my friends wanted the recipe. I made mini ones too, they were ok but the big ones were definately better. They were fluffy oh so buttery and tasted exactly like a snickerdoodle. This recipe is a keeper! I will be making these many amny more times to come.
ejdittman on 3.16.2011
Made these today…rave reviews from my busy household…oh yeah and the neighbor I borrowed cream of tartar from! Doubled the recipe making 2 dozen regular size muffins and 30 minis.
Jan Darr on 3.16.2011
Just the thought of a muffin looking and tasting like a Snickerdoodle Cookie sold me on this recipe. I made them this afternoon for an after school snack. And, we all loved them. The recipe is so easy, and the results are amazing! Thank you!!!!
Crystin Niscavits on 3.16.2011
wow. that just looks crazy good
Tricia on 3.16.2011
Going to make these in mini-muffin pan. Any idea how long to bake?
Barbara Bakes on 3.16.2011
A yummy way to start the morning!
Cookin' Canuck on 3.16.2011
What pretty muffins! I love the green whisk for St. Paddy’s Day, Maria.
Lisa (Dishes of Mrs. Fish) on 3.15.2011
Two words:
Love it!
Cate S on 3.15.2011
My hubby’s favorite cookie! Made into a muffin — he’s going to be in heaven!
Desiree Bryzelak on 3.15.2011
I just made these and they are heaven! My son who never eats sweets ate an entire muffin and wanted another. SO they are VERY good:)
Sherrielynn on 3.15.2011
I made the little jewels this morning. Wow! Zeez r velly velly good!
I couldn’t believe how delicate they were. My all time favorite cookie is the snickerdoodle. I adore cinnamon, but I do limit it to my sweet recipes. I haven’t acquired the taste for cinnamon in soups or on meats or salads. Grand champion on this recipe!!
Amy on 3.15.2011
made them this afternoon. Yum! They are very rich…one will do you just fine…okay maybe two
Save yourself a step and don’t bother to roll them in cinnamon sugar. I just made 1/2 the topping and added it to the top of the batter before baking. I used a hand held mixer and it worked just fine!
Mary K. on 3.15.2011
Daffodils poking their heads out of the Snow’ blanket and the aroma of lilacs along with my birthday!
Nancy Chord on 3.15.2011
Snickerdoodles are my favorite cookie – the muffins would be great, however, I don’t have any buttermilk and I don’t have one of those fancy mixers (even though I have tried to win a red one several times).
Cindy Carnes on 3.15.2011
THink I’ll make these, then try the recipes that don’t have buttermilk and sour cream in them. Those 2 items aren’t always in my house. Small town living means the local grocery store doesn’t have buttermilk on hand all the time, too.
Mary on 3.15.2011
The absolutely glorious weather here in SW Florida!
Laurie on 3.15.2011
Thanks bettingimnot – I was wondering about doing it without the liners but didn’t want to end up with a huge mess. Bring on the Pam, lol!
Shari on 3.15.2011
Oh, my! My 10 year old son will be in heaven when he gets home from school today!
Megan on 3.15.2011
These look awesome. I’m excited to try this recipe. Bookmarked
Rae Grant on 3.15.2011
These look great!
Janis on 3.15.2011
My absolute favorite cookie of all time… and now i must tell my mom about the Muffin way to make them!!!
Avanika (Yumsilicious Bakes) on 3.15.2011
Snickerdoodle muffins have been a staple in my home ever since Peabody posted them. No attribution to her?
Happy When Not Hungry on 3.15.2011
I love snickerdoodles! Definitely take me back to my childhood. These muffins look amazing and I will def be trying. Thanks!
Stacey on 3.15.2011
Here it is 2am and I cannot sleep. I found mysef wandering around the site and came across these yummy looking muffins. I am so bummed i have to wait many more hours before i can make them so not to wake my 3 kids and husband. Thank you~ love me some snickerdoodles.
Lori P on 3.14.2011
I just made these so I’d have some for breakfast in the morning….well, once the aroma hit the nostrils of the 3 kids and the hubby, 18 muffins have been reduced to 12. I hope there are 12 there in the morning, but I don’t think the 16 year old will let that happen! What a fabulous recipe! My 12 year old suggests adding pecans.
easttngirl1 on 3.14.2011
Oh my word…..I’ve got to try them!
Shayna on 3.14.2011
I need one RIGHT NOW!!!!!!!!!!