Snickerdoodle Muffins are delightfully soft and filled with a cinnamon-sugar swirl. They’re not heavy or overly sweet either. I think they’re perfect for a cozy breakfast or a delightful snack, and if you’re not a fan of cinnamon, feel free to omit it.

It will still be undeniably delicious! If you’re looking for a light and fluffy muffin that’s not overly sweet, you’ve come to the right place. When you make a tender muffin and pair it with a cinnamon-sugar topping, you get the perfect treat. The addition of cinnamon just sends it over the top. I’ve really been in the mood for a comforting treat, and these dreamy muffins remind me of cozy mornings. Not a fan of cinnamon? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

Muffin tin
Muffin liners
Mixing bowls
Whisk
Measuring spoons and cups
Hand mixer or stand mixer
Rubber spatula

Ingredients

For the Muffins:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the Cinnamon-Sugar Topping:

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with muffin liners.
Prepare the Muffin Batter:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
Prepare the Cinnamon-Sugar Topping:
- In a small bowl, combine the granulated sugar and ground cinnamon.
Assemble and Bake:
- Fill each muffin liner about two-thirds full with the muffin batter.
- Sprinkle the cinnamon-sugar mixture generously over the tops of the muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.

Prep Time:

15 minutes

Cook Time:

18-20 minutes

Total Time:

33-35 minutes

Nutrition (per serving, based on 12 muffins):

Calories: 210
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 180mg
Total Carbohydrate: 29g
Dietary Fiber: 1g
Sugars: 15g
Protein: 3g

Enjoy these Snickerdoodle Muffins for a comforting and delightful treat that’s perfect for any cozy morning!