Snickerdoodle Muffins

Super moist and tender vanilla mini muffins, dunked in butter and rolled in cinnamon sugar to create the best Snickerdoodle Muffins!

Mini Snickerdoodle Muffin Recipe

These are poppable, mini snickerdoodle muffins. I think that’s all I need to say on the matter, right? 

Okay, fine, I’ll keep going. These start with an insanely moist vanilla muffin. It is SO GOOD on its own, with a tender crumb and springy texture. But we don’t leave it there. When the muffins have cooled slightly, we dunk them in a little butter bath (um, yum) and then roll them until they are completely coated in a cinnamon sugar mixture. Like, completely coated. All together, the result is magic. You get a whole slew of tiny cute muffins that have the perfect tender vanilla base and a buttery, sugary, cinnamony flair. I love.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

• Salted butter, room temp – I always use salted butter but you can sub in unsalted butter if that’s your preference. Just be sure to add an extra pinch of salt to the batter if you do make the swap!
• Granulated sugar
• Egg 
• Sour cream – The sour cream will help these muffins be ultra moist. 
• Vanilla extract – The vanilla is the base flavor for the muffin and it is exquisite! 
• All-purpose flour
• Baking powder
• Salt 
• Milk – You can use any type of milk you’d like. I used whole milk! 

Snickerdoodle topping:

• Butter, melted – Again, I used salted butter but unsalted will also do the job. 
• Granulated sugar
• Cinnamon – If desired, you can use a pre-mixed cinnamon sugar mixture and omit the sugar + cinnamon for the topping.

How to Make Snickerdoodle Muffins

1. Preheat the oven to 350°F. Spray a mini muffin tin liberally with non-stick spray, set aside.
2. Cream together the butter and granulated sugar until well combined. Then add in the egg. 
3. Once combined, add in the sour cream and vanilla.
4. Next, add the flour, baking powder, and salt and mix on low speed. As the dry ingredients begin to incorporate, slowly add the milk. Mix until a thick batter forms.
5. Divide the batter into the prepared mini muffin tin, approximately 1 Tbsp of batter for each muffin.
6. Bake at 350°F for 15-17 minutes or until a toothpick comes out with a few moist crumbs on them.
7. Let the muffins cool for 10-15 minutes.
8. While the muffins are cooling, melt the butter for the snickerdoodle topping and stir the sugar and cinnamon together. 
9. When the muffins are cool enough to handle, remove a muffin and roll in the melted butter and then in the cinnamon and sugar mixture to coat. Repeat with remaining muffins.
10. Enjoy! Store at room temperature in an airtight container or bag for up to 4 days or freeze for up to 3 months.

How should I store mini snickerdoodle muffins? 

Once cooled and coated in the cinnamon sugar mixture, place muffins in an airtight container or bag and store at room temperature for up to 4 days. 

Can I freeze muffins? 

Yes, these muffins are great candidates for freezing! After you have coated the muffins in the cinnamon sugar, make sure they are completely cool and place in a ziptop bag. Freeze and use within 3 months! 

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Cookie scoop set – A cookie scoop definitely isn’t necessary for these muffins, but I do like to use a 1 Tbsp scoop to transfer the batter into the muffin tins. A spoon will also work, but this is more convenient! 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
• Silicone Mini Muffin Tin – I love this pan! The silicone makes the muffins super easy to remove. And the reinforced sides mean the pan won’t collapse on itself when you’re transferring to and from the oven.

Mini favorites to try!

• Mini Bagels 
• Mini Cinnamon Rolls 
• Mini Apple Pies

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5 from 7 votes

Snickerdoodle Muffins

By: Karli Bitner

Super moist and tender vanilla mini muffins, dunked in butter and rolled in cinnamon sugar to create the best Snickerdoodle Muffins!

Prep Time: 25 minutes minutes

Cook Time: 17 minutes minutes

Servings: 24 mini muffins

Ingredients

• ▢ 1/3 cup (73g) salted butter, room temp
• ▢ 1/2 cup + 1 Tbsp (117g) granulated sugar
• ▢ 1 large egg
• ▢ 1/4 cup (60g) sour cream
• ▢ 1 1/2 tsp vanilla extract
• ▢ 3/4 cup (heaping) (114g) all-purpose flour
• ▢ 1/2 tsp baking powder
• ▢ 1/8 tsp salt
• ▢ 2 1/2 Tbsp milk

Snickerdoodle Topping:

• ▢ 1/2 cup (111g) butter, melted
• ▢ 3/4 cup (173g) granulated sugar
• ▢ 1 Tbsp cinnamon

Instructions 

• Preheat the oven to 350°F (180°C). Spray a mini muffin tin liberally with non-stick spray, set aside.
• Cream together the butter and granulated sugar until well combined. Then add in the egg.
  1/3 cup (73g) salted butter, room temp, 1/2 cup + 1 Tbsp (117g) granulated sugar, 1 large egg
• Once combined, add in the sour cream and vanilla.
  1/4 cup (60g) sour cream, 1 1/2 tsp vanilla extract
• Next, add the flour, baking powder, and salt and mix on low speed. As the dry ingredients begin to incorporate, slowly add the milk. Mix until a thick batter forms.
  3/4 cup (heaping) (114g) all-purpose flour, 1/2 tsp baking powder, 1/8 tsp salt, 2 1/2 Tbsp milk
• Divide the batter into the prepared mini muffin tin, approximately 1 Tbsp of batter for each muffin.
• Bake at 350°F (180°C) for 15-17 minutes or until a toothpick comes out with a few moist crumbs on them.
• Let the muffins cool for 10-15 minutes.
• While the muffins are cooling, melt the butter for the snickerdoodle topping and stir the sugar and cinnamon together.
  1/2 cup (111g) butter, melted, 3/4 cup (173g) granulated sugar, 1 Tbsp cinnamon
• When the muffins are cool enough to handle, remove a muffin and roll in the melted butter and then in the cinnamon and sugar mixture to coat. Repeat with remaining muffins.
• Enjoy! Store at room temperature in an airtight container or bag for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 80kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 18IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 0.4mg

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