If you’re a fan of snickerdoodles, you’re going to fall head over heels for these Softest Snickerdoodle Muffins. Imagine the comforting aroma of cinnamon and sugar swirling through your kitchen, making your whole house smell like a cozy bakery. The muffins are soft, light, and perfectly spiced, with that irresistible snickerdoodle flavor we all love. Trust me, you’re going to love this recipe!
Why You’ll Love The Softest Snickerdoodle Muffins
This recipe isn’t just about baking a muffin; it’s about creating a moment. Whether you’re treating yourself on a quiet morning, whipping up a batch for a brunch gathering, or surprising your family with a sweet homemade treat, these muffins are perfect for any occasion. Here’s why they’re a favorite:
Versatile: These muffins can be enjoyed at any time of the day – as a breakfast treat, an afternoon snack, or a dessert to satisfy your sweet tooth.
Budget-Friendly: Simple ingredients that won’t break the bank, making this recipe perfect for when you want something sweet but don’t want to spend a fortune.
Quick and Easy: You don’t need to be a baking pro to make these muffins. With minimal prep and a short bake time, they’re ready before you know it!
Customizable: Want to add a little twist? You can swap out ingredients or top them with a drizzle of glaze for an extra indulgent treat.
Crowd-Pleasing: These muffins are always a hit with everyone! Soft, fluffy, and perfectly spiced – they’re guaranteed to please both kids and adults alike.
Ingredients
Here’s the magic of these snickerdoodle muffins – they’re made with just a few basic ingredients, yet they pack a punch of flavor. Let’s break it down:
All-Purpose Flour: The base of our muffins, giving them the right texture – soft and tender.
Baking Powder: This helps the muffins rise beautifully, creating that light, fluffy texture we’re all after.
Cinnamon: The warm, aromatic spice that gives these muffins their signature snickerdoodle flavor.
Granulated Sugar: Sweetness that balances the spice of the cinnamon.
Brown Sugar: Adds a touch of richness and moisture to make the muffins extra soft.
Butter: For that melt-in-your-mouth texture and rich, buttery flavor.
Egg: The binding agent that holds everything together and adds structure to the muffins.
Milk: Adds moisture and helps achieve that perfect muffin batter consistency.
Vanilla Extract: A hint of vanilla enhances the overall flavor, giving the muffins that irresistible aroma.
Cinnamon-Sugar Mixture (for rolling): This is the secret to giving your muffins that iconic snickerdoodle finish, with a sugary, spiced coating that’s just perfect.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures even baking and helps the muffins rise beautifully.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Cream the Butter and Sugars: In another bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. This step adds air to the mixture, giving your muffins a soft texture.
Add the Egg and Vanilla: Beat in the egg and vanilla extract until smooth. You’ll start to notice a creamy texture forming.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
Prepare Your Muffin Tin: Line a muffin tin with paper liners or grease it lightly. This helps your muffins come out easily once baked.
Roll the Muffins in Cinnamon-Sugar: Spoon the muffin batter into the prepared tin, filling each cup about 2/3 full. Then, sprinkle the tops of the muffins with the cinnamon-sugar mixture. This gives them that signature snickerdoodle crunch on top.
Bake to Perfection: Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check your muffins a few minutes before the suggested time to avoid overbaking.
Finishing Touches: Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy: Serve these muffins warm for a truly indulgent treat. Whether you enjoy them with your morning coffee or as an afternoon snack, they’re sure to hit the spot.
Nutrition Facts:
Servings: 12 muffins
Calories per serving: 180-200 calories (Note: this is an estimate based on average ingredients used)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
How to Serve The Softest Snickerdoodle Muffins
These muffins are delightful on their own, but you can also pair them with a hot cup of coffee or tea for an extra cozy experience. If you’re serving them for breakfast, add some fresh fruit or yogurt for a complete meal. They’re also great as a light dessert after a family dinner!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- For a richer flavor, try adding a pinch of nutmeg to the dry ingredients for a cozy twist.
- Don’t overmix the batter – it’s okay if there are a few lumps! Overmixing can lead to dense muffins.
- If you like your muffins extra sweet, feel free to add a drizzle of icing or glaze on top after they cool.
- These muffins freeze beautifully! Store them in an airtight container or freezer bag for up to a month.
FAQ’s
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can, but it may change the texture a bit. Whole wheat flour will give the muffins a denser texture, so you may want to add a bit more milk to keep them moist.
2. Can I make these muffins dairy-free?
Absolutely! Swap the butter for a dairy-free alternative like coconut oil or vegan butter, and use a non-dairy milk such as almond or oat milk.
3. How can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a one-to-one substitution.
4. Can I add nuts to the muffins?
Yes, feel free to fold in some chopped walnuts or pecans for added crunch and flavor.
5. How do I store these muffins?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
6. Can I double the recipe?
Definitely! Just be sure to bake them in batches if needed, as overloading the muffin tin can affect the baking time.
7. What should I do if my muffins are too dry?
Next time, try adding a little more milk or reducing the baking time slightly to keep them moist.
8. Can I make mini muffins with this recipe?
Yes, you can! Just adjust the baking time to 10–12 minutes, and check with a toothpick to make sure they’re cooked through.
9. Can I use a stand mixer for this recipe?
Sure! A stand mixer will make the mixing process easier, but be sure not to overmix the batter.
10. What makes snickerdoodles different from regular cinnamon muffins?
The key to snickerdoodles is the combination of cinnamon and sugar coating the muffins, which gives them that signature snickerdoodle crunch on top.
Conclusion
There you have it – the Softest Snickerdoodle Muffins that will have everyone coming back for seconds! These muffins are soft, buttery, and bursting with the warm flavors of cinnamon and sugar. Whether you’re enjoying them for breakfast or as a sweet snack, they’re sure to be a hit. Try them out, and enjoy a batch of pure comfort and joy!
Print
The Softest Snickerdoodle Muffins
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and fluffy snickerdoodle muffins are perfect for a sweet breakfast or snack. With a delicious cinnamon-sugar coating, they’re a comforting treat everyone will love.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon (for batter)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon.
- In another bowl, whisk together the sugar, egg, melted butter, sour cream, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle the mixture generously over the muffin batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra indulgent treat, you can drizzle a simple glaze on top after the muffins cool.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg