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Snickerdoodle muffins have all the flavor of the classic cookie, but for breakfast.
Now that school is back in session, I’m back to all the muffins, all the time mode. By which I mean, making all sorts of different muffins to have on hand for breakfasts, lunches, and snacking.
The main issue with muffins in my house is that they’re hard to keep in stock. Whenever I make a batch, I (and whoever else is home at the time) can’t resist eating one or two right out of the oven. I made blueberry muffins with fresh berries from the market when we were in Minnesota a few weeks ago, and I ate three in a flash. I just can’t help myself.
It’s hard for me to get tired of muffins because there’s so many things you can do with them. Now, I know some people think muffins are just glorified cake, and I suppose that’s true, but I don’t care for cake the way I do muffins. It’s so much easier to snack on muffins, especially when it comes to these snickerdoodle muffins.
Are you a fan of snickerdoodle cookies? They’re a step above sugar cookies, with a nice crunchy exterior but a soft interior. These muffins are just like that! With a layer of cinnamon-sugar sprinkled onto the batter just before baking, these muffins rise with a crinkly top, making them more than a vanilla muffin.
I highly recommend eating these while they are still warm from the oven. You can store them in an airtight container once cooled, just pop them into the microwave for a few seconds to warm them up and get them ready for a pat of butter. Because all muffins are better with butter, right?
And if you want to be a person after my heart, toss some fresh blueberries into these muffins. You’ll be glad you did.
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar, plus 2 tablespoons, divided
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon, divided
- 1/2 cup buttermilk
- Preheat oven to 400°F and line a muffin tin with papers (or grease with nonstick spray).
- Cream together butter and 3/4 cup sugar, then mix in eggs and vanilla.
- In another bowl, sift together flour, baking powder, salt, and 1 teaspoon cinnamon.
- Stir into the sugar mixture until just mixed.
- Gently stir in the buttermilk – do not over mix the batter or the muffins will be tough.
- Divide batter among 12 muffin cups.
- Mix together remaining sugar and cinnamon and sprinkle over muffins.
- Bake at 400°F for 5 minutes, then reduce heat to 375°F and bake for 12-14 more minutes.
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