Snickerdoodle Muffins

Hello MFP friends! Kathy here from Penney Lane Kitchen. Let’s talk cookies. I’m not sure I’ve met a cookie I didn’t like, so asking me to narrow it down to one would be like asking me to pick a favorite child, but let’s just say “Welcome to the family, snickerdoodles”. So when I saw these Snickerdoodle Muffins on Pinterest by Eat Me Delicious I decided to bring them into the fold as well.

I am normally a savory breakfast kind of person, but I do enjoy a good muffin or quick bread now and then. (And I’ve got two little beater lickers that have more fun making muffins than frying sausage.)  These snickerdoodle muffins were pretty easy to make even if they have quite a few ingredients and they really do bring to mind a snickerdoodle when you’re munching on one (or two).

Snickerdoodle Muffins
All the goodness of the favorite cookie with these moist delicious Snickerdoodle Muffins.
Recipe type: Breakfast
Serves: 1 dozen muffins
  • 2 sticks unsalted butter
  • 1 cup sugar 2 teaspoon vanilla
  • 2 eggs
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon cream of tartar
  • ¾ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1¼ cup sour cream
  • 2¼ cups all purpose flour
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup brown sugar
  1. Preheat oven to 350 degrees Farenheit.
  2. Spray a muffin tin with nonstick cooking spray.
  3. In a large bowl with a hand mixer or using a stand mixer, cream the butter and sugar together.
  4. Add in the vanilla.
  5. Then add in the eggs one at a time.
  6. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, nutmeg, and the one teaspoon of cinnamon.
  7. Alternate adding the flour mixture and the sour cream to the butter and sugar mixture starting and ending with the flour.
  8. Using an ice cream scoop, fill each tin with the muffin batter leaving about 1-1½ inches from the top to give room for the muffins to rise.
  9. In a small bowl combine the remaining sugar, brown sugar, and cinnamon.
  10. Using either your hands or a sieve sprinkle the cinnamon sugar liberally over each muffin.
  11. Bake approximately 20-22 minutes.
  12. Let cool, carefully remove from the muffin tins, and serve.


I added cinnamon to the batter because to me a good snickerdoodle has that noticeable flavor of cinnamon. I also added brown sugar to the cinnamon sugar topping for a bit more of that crunch in the topping. They are moist and delicious and a perfect way to start the day.

I couldn’t have a dozen of these sitting around my house so I sent them to work the next day with my husband for a meeting that morning. I got a text mid morning from my husband saying “People liked those muffin thingys. There’s some of them wanting the recipe. I’ll just tell them about your blog.” :-) I let him know that the recipe would be here and I took the text as confirmation of what I already knew: Whether it’s a cookie or a muffin, snickerdoodles are awesome!

If you like muffins or quick breads you should totally check out this Lemon Blueberry Oat Bread. It is by far the most visited recipe on my blog and I’m biased but it’s because it is absolutely delish!

This amazing post has been shared with Living Well Spending Less and Whipperberry.


  1. Hello
    I think the amount of sour cream is not right should it be 1 1/4 cup and not 1/14 cup?
    thank you

  2. Donna Cassity says:

    I am looking at the Snickerdoodle Muffins recipe and would like to try them . I don’t understand one thing and that is

    what is 1/14 of sour cream.. The only thing I thought it might be was 1 1/4 cup of sour cream .

    • Hi Donna! We have corrected the recipe in the post to read 1 and 1/4 cup sour cream. Thanks so much for the heads up! Deb

  3. My all time favorite cookie. Can’t wait to make the muffins!


  1. […] it comes to icing but I can do muffins like a boss so we skipped cakes and cookies and I adapted a Snickerdoodle Muffin recipe that I shared at Made From Pinterest. I replaced the sour cream with pumpkin and added a bit more […]

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