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.)
Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert!
- 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
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.
***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!
Comments are closed for this recipe.
laura @ alittlebarefoot on 3.14.2011
best idea ever! i love the look of these.
ellie k on 3.14.2011
I just had to make these this afternoon and they are so good. I took a long bike ride after baking and then eating more then I should have. I had a little batter left so I dipped it on a cookie sheet and sprinkled on the cinn, mix, they baked like a nice cookie so we have cookies and muffins.
Brittany on 3.14.2011
These look delicious!!!
Kelly in Oregon on 3.14.2011
Thanks Abbie and MrsBott!!! Much clearer now. Just have to look at it a different way!
twopeasandtheirpod on 3.14.2011
There is no cream in the recipe. Just cream together the butter and sugar-until fluffy! Sorry for the confusion!
Emily H. on 3.14.2011
I think these look fantastic, but I really want to know about that precious white plate! Any info?
Cupcake Activist on 3.14.2011
Yum! I’m a sucker for snickdoodle cookies, so I’m going to love these. Thanks!
Alyssa on 3.14.2011
Snickerdoodles in muffin form? Awesome! I love snickerdoodles. Not only is the name fun to say, they’re delicious. I am definitely going to have to try out this recipe soon.
Ashley on 3.14.2011
Those look amazing!! I love snickerdoodles!!
MrsBott4u on 3.14.2011
Kelly in OR – “Cream” the butter and sugar together
These look AMAZING!!
Chris in Oregon on 3.14.2011
Snickerdoodles are my absolute favorite cookie! But today I started a no-sugar, no-white flour diet. How rude of you to put this up to tempt me!!!
AbbieD on 3.14.2011
Kelly…I had to read that twice as well. What it means is “cream the butter and sugar” or “combine the butter and sugar, cream until fluffy”.
Tricia Norris on 3.14.2011
These look fabulous! I am racing home to make them!!
peabody on 3.14.2011
Yeah, I don’t suggest using a liner, you don’t get the yummy caramelization that takes place.
Michelle on 3.14.2011
I must try these. I recently tried a snickerdoodle recipe from Tasty kitchen ( https://tastykitchen.com/tasty-kitchen/recipes/desserts/snickerdoodles-6/ ) and they were AWESOME!
Kelly in Oregon on 3.14.2011
The first step says “combine the butter and sugar and cream” – I don’t see a mention of cream anywhere else? Is it just combine butter and sugar?
SteffiWeffi on 3.14.2011
Really need to not look at this website while I’m at work and cant’ do anything about it, but get even hungrier.
Jessica @ How Sweet It Is on 3.14.2011
Oh my gosh, I need to make these immediately!
kitchenlovenest on 3.14.2011
Mmmm! That looks like just the thing for breakfast. =)
ahnkadragon on 3.14.2011
I am so craving one of these now!
EatLiveRun on 3.14.2011
oh my gosh, these look ridiculously delicious! Love the crackly sugar tops!
Nicole J on 3.14.2011
I can’t wait to make these! They look sooo good! Thanks for posting.
Megaen G on 3.14.2011
This is very close to a recipe my friend gave me a couple of years ago. The first time I made them, I made 36 muffins. My father, brother and husband took almost all of them down in less than an hour!!!! They’re soooooo goooooood!!!!!
briana on 3.14.2011
These look SO good! Can it get any better than a cookie in muffin form!!! mmm!
April on 3.14.2011
I will be making these just as soon as my hubby cleans out the oven; there was a slight incident involving fire in there last night so no baking anything until that gets taken care of! (he was cooking, not me!)
Urban Wife on 3.14.2011
Those look so gorgeous and are probably tasty! I can’t wait to bake them.
Suzanne @ Window On The Prairie on 3.14.2011
Love the look of the coating on those. Yummy!! Suzanne
Crystal on 3.14.2011
Those muffins look phenomenal. Mouth is watering.
Lauren at Keep It Sweet on 3.14.2011
These look so delicious and I love that the top really looks like a snickerdoodle!
LavandulaLady on 3.14.2011
Looks like a great recipe, but I’m in love with that PLATE!! Can you give me any info on that beauty? (maker, pattern, where to find it, etc.)
Terri A. on 3.14.2011
I could eat that whole dozen right now. Those look amazing!
Cathy on 3.14.2011
Oh Happy Day! My favorite cookies are snickerdoodles and I had just talked myself out of making some today. But, thanks to you, I can see that the universe is insisting I have snickerdoodles, off to make these now, they look and sound scrumptious!
Ade on 3.14.2011
oh. em. gee! I agree with Heather!
bettingimnot on 3.14.2011
I’ve been making these muffins for years thanks to Peabody! (http://www.culinaryconcoctionsbypeabody.com/2007/03/16/cookie-conversion/)
I always make sure to spray the top of my muffin pan with PAM when I make these. And I don’t normally use liners because I like the the cinnamon sugar carmelizes. yum.
Heather (Heather's Dish) on 3.14.2011
i can tell this is going to be a very, very dangerous recipe to know about
Tiffany on 3.14.2011
Those are very similar to my own Snickerdoodle Muffins (http://eatathomecooks.com/2010/05/snickerdoodle-muffins.html) I posted on my blog last May. Mine don’t use sour cream and I didn’t roll the whole muffin in the cinnamon sugar, just sprinkled the tops.