Snickerdoodle Muffins Recipe for Oven

Buttery, cinnamon-kissed, and sugar-dusted, these snickerdoodle muffins start with tangy sour cream, buttermilk, and softened butter for the fluffiest crumb.

Soft, golden muffin tops with a crunchy cinnamon sugar hug—yes, it smells like childhood. You’ll taste the cozy spice, the gentle tang, the buttery base. They’re like if your favorite cookie finally admitted it wanted to be cake… and then went full muffin.

There’s something sort of magical about snickerdoodle muffins. Maybe it’s the way the cinnamon sugar crackles just a little when you bite in, or the inside stays tender and slightly springy from that hit of sour cream. Whatever the case, these are the sort of thing you make on a slow Saturday morning or when your 3 p.m. coffee break starts whispering “you need cake, but hold the fork.” Plus, they play nice with kids, brunch spreads, and honestly, even a mug of tea and your inbox.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Snickerdoodle Muffins

They’ve got the cinnamon-sugar crunch of a cookie with the plush soul of a muffin. It’s a humble kind of luxurious.

Cozy inside, crisp outside: Thanks to that cinnamon sugar coating, you get tender insides with a crackly-sweet edge. Instant comfort.
Ridiculously simple to make: No fancy techniques here. If you can stir and scoop, you can do this while humming along to a playlist.
Versatile enough for breakfast or dessert: Great with coffee at sunrise or plopped next to a scoop of ice cream at 9 p.m.
That nostalgic snickerdoodle vibe: Cream of tartar gives that tiny sour tang people don’t even realize they love until it’s missing.
Small batch–friendly: The recipe makes a cool dozen, but can be halved, doubled, tripled… you get the idea.
Willing to freeze, reheat, and mingle with other flavors: They freeze and rewarm like champs, if they last that long.

Ingredient Notes

You probably have everything already (dangerous, I know). Let’s talk specifics before we get flour all over ourselves.

All-purpose flour: Nothing fancy here. It gives just the right structure without going dry or dense.
Ground cinnamon: Use the good stuff—freshly opened if possible. It’s basically the main flavor note, so let it sing.
Cream of tartar: This gives that hallmark snickerdoodle tang. Don’t skip it unless your soul is okay with betrayal.
Unsalted butter: You’ll use it in both the batter and the finishing dip. Soften for the creaming part, melt for the final sparkling.
Granulated sugar: Classic white sugar behaves best here. It gives crisp edges on top and just enough caramelization.
Eggs: Room temperature eggs blend smoother and help your muffins bake more evenly. Worth the extra few minutes.
Sour cream and buttermilk: These work together like a dream—adding tang, tenderness, and a sturdy-but-moist crumb.
Vanilla extract: Adds depth and warmth; don’t skimp, and bonus points if it’s real vanilla.

How To Make This Snickerdoodle Muffins

Okay, aprons on. Here’s where your kitchen starts to smell like a bakery. No stress—it’s just a bunch of glorified scooping and stirring.

Preheat and prep your pan: Get that oven up to 425°F (a quick blast of heat helps lift the muffins). Meanwhile, grease a 12-cup muffin tin or line with those cute paper liners you’ve been hoarding.
Whisk the dry stuff: In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, and cinnamon. This distributes everything evenly—dry clumps are not the vibe.
Cream the butter and sugar: In a large bowl, beat your softened butter and sugar until light and fluffy, about 3–4 minutes. Yes, it takes a while, and yes, it’s worth it. It should look almost whipped and pale.
Add eggs and flavor: Drop in the eggs one at a time, beating after each. Then stir in vanilla, sour cream, and buttermilk. It might look like it’s curdling—don’t worry, it’ll come together once the dry stuff joins the party.
Fold in the dry mix: Add the flour mixture gradually, folding just until combined. Don’t overmix—we’re baking muffins, not trying to fuel wrist cramps.
Fill the muffin tin: Scoop batter into each cup, about ¾ full. I like to use an ice cream scoop for even scoops and minimal mess.
Bake in two temps: Start baking at 425°F for 5 minutes, then reduce heat to 350°F and bake another 12–15 minutes. This helps create tall, fluffy tops. Check with a toothpick for doneness.
Prep the cinnamon sugar crown: While muffins cool slightly, melt the butter and stir up a bowl of cinnamon sugar. Then, depending on your mood, either brush or dip each warm muffin top in melted butter and roll it in the cinnamon-sugar. Messy fingers? Probably. Happy heart? Absolutely.

Storage Options

Let’s be honest—these rarely last long, but in the miraculous event of leftovers, here’s what to do.

Once fully cooled, you can pop them into an airtight container at room temperature for 2–3 days. If your kitchen’s warm, the coating may melt a bit; in that case, stash them in the fridge instead.

Need longer-term muffin magic? Freeze ’em. I like wrapping each muffin in a bit of foil or parchment first, then sliding them into a freezer bag. Label it unless you like mystery muffins. They’ll hold up for about 2 months.

To revive, microwave 15–20 seconds straight from the freezer or warm in the oven at 300°F for 10 minutes. The cinnamon sugar won’t be quite as sparkly, but the flavor? Still golden.

Variations and Substitutions

Even snickerdoodle muffins can flex a bit. Here are a few swaps and tweaks worth exploring.

Greek yogurt instead of sour cream: Similar tang and texture, just a little thicker. Full-fat works best here for richness.
Milk plus lemon juice as buttermilk substitute: Stir ¾ teaspoon lemon juice into ¼ cup milk and let sit 5 minutes. Voilà, fake buttermilk.
Almond extract twist: Swap a little vanilla (maybe ¼ teaspoon) for almond. Adds a cookie-shop depth—like your muffins got dressed up.
Mini muffins for snacking: Use a mini muffin tin and bake about 9–11 minutes instead. Great for tiny hands or portion control… hypothetically.
Coconut sugar instead of granulated: It’ll change the flavor slightly and tone down the sweetness. Earthier, almost molasses-ish.
Want a savory muffin vibe instead?: Totally different, but if you’re craving something like that, check out these bacon basil cornbread muffins. Equally muffin-shaped, but on the salty side.

What to Serve with Snickerdoodle Muffins

These golden bites don’t need much of an entourage, but they do play well with others.

Pair with a big mug of coffee or tea. Something with a bit of bitterness (I’m looking at you, dark roast) really makes the sweet cinnamon pop. It’s the combo your mug dreams about.
Serve alongside scrambled eggs or an omelet for a breakfast that feels like a brunch buffet but takes ten minutes. You’re in your slippers. You win.
Crumble one over vanilla ice cream. Yep, turn that muffin into a makeshift topping. Crispy cinnamon edges transform into dessert gold. And if you’re into frozen things dressed up, the peanut butter & banana ice cream sandwiches are wild in a good way.
Tray them up for a potluck or family gathering. Arrange with fruit, some cheese, a little jam—they might vanish before the apple slices do.
Into cozy sweets? These could follow a savory meal like the turkey tetrazzini baked pasta. Kind of like, “Hey, here’s your warm hug dessert after the casserole nap.”

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make snickerdoodle muffins without cream of tartar?

Technically yes, but they won’t have that classic snickerdoodle tang. Cream of tartar gives that tiny zingy note that makes snickerdoodles taste like… well, snickerdoodles. If you don’t have any, you could swap the baking soda and cream of tartar for just baking powder (you’ll need about 2 teaspoons in total), but the flavor will lean more like a cinnamon cupcake.

Why do I bake the muffins at two temperatures?

Starting muffins at a higher temp (425°F) helps the tops rise quickly and get that dome shape—like little muffin mountains. Lowering the heat (to 350°F) halfway through lets the insides bake gently without drying out. It’s a simple trick that gives you gorgeous, bakery-style muffins without any wizardry involved.

Can I freeze snickerdoodle muffins?

You bet! Once they’re fully cooled, wrap them in foil or parchment and toss into a zip-top freezer bag. Make sure to label them unless you enjoy freezer surprises. When you’re ready, just reheat in the microwave for 20 seconds or warm in the oven at 300°F for 10 minutes. The cinnamon sugar melts a bit, but the flavor stays fabulous.

How do I know when the muffins are done baking?

Good question! Look for golden tops and a toothpick that comes out with just a few moist crumbs. If it’s totally clean, they might be a smidge overdone. Gently press the top—if it springs back, you’re golden. And trust your nose! Your kitchen will smell fully cinnamon-toasty when they’re ready.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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