Snickerdoodle Muffins

These Snickerdoodle Muffins are the perfect treat for a weekend brunch. They are soft, fluffy, filled with buttery vanilla flavor, and topped with crackly cinnamon sugar. 

If you love the flavor of a Snickerdoodle Cookie, then you’ll love these muffins! They even have the same crackly tops! 

For more delicious muffin recipes, try my Chocolate Chunk Banana Muffins or my Extra Moist Blueberry Muffins.

How to Make an Extra Moist Muffin

• The secret to getting an extra-moist muffin is the balance of fats.
• I use 3/4 cup of melted butter for flavor and 1/3 cup of vegetable oil for increased moisture and lightness.
• The other secret is to add water instead of milk. This will make your muffins light and fluffy!
• This is the same technique I use in my Cappuccino Muffins,  Strawberry Lemon Muffins, and Orange Pecan Crumb Muffins. 

A Two-Bowl Recipe

One of the best things about this recipe is that it’s a 2-bowl operation! No electric mixers needed! Just 2 bowls and a whisk. To whisk up the batter, I love using a Danish Dough Whisk. I use it to mix muffin batters or my Blueberry Scone dough because it mixes without over-mixing. 

Watch the Video Demo

 

Jumbo Muffins vs. Standard Muffins

• When entertaining, I love to bake muffins in a Jumbo Muffin tin because it makes them feel extra special, like a coffee shop muffin.
• You can also buy Jumbo muffin papers, which I also use to keep the muffins from forming hard exteriors and drying out.
• However, this recipe also yields 12 muffins in a standard muffin tin.

Serving and Storing Suggestions

• Once the muffins are baked, allow them to cool for at least 10-15 minutes.
• These muffins will be fragile until they cool and set up. 
• These muffins also freeze beautifully! Once fully cooled, transfer them to a resealable freezer bag and freeze for up to 1 month.
• To reheat, wrap the muffin in a paper towel and microwave it. Microwave the muffin on high for 30-second intervals until warmed through.