Snickerdoodle Muffins

Snickerdoodle Muffins made with butter, cinnamon, yogurt, sugar, and flour — soft, nostalgic, and totally addictive little treats.

this Recipe

Okay, confession time: I didn’t even plan on making muffins. I wanted cookies. Classic snickerdoodles, warm and chewy, the kind that makes your whole kitchen smell like your childhood (or your favorite bakery — whichever hits harder). But I was also exhausted. You know those weeks where your to-do list could wrap around the house twice and you’re just over it?

Yeah. That was me. I didn’t want to chill dough or deal with batch baking or clean three cookie sheets. I just wanted something warm, sweet, and easy — and fast.

So I made muffins. Or, I thought I was making muffins. What actually came out of the oven were these pillowy, golden little bites of cinnamon heaven that tasted like snickerdoodle cookies snuck off to pastry school and got fancy. One bite in, I was obsessed. By the time they’d cooled enough to roll in the cinnamon-sugar coating (yes, there’s a buttery dip involved), I had already eaten two… completely bare. No regrets.

Why You’ll Love This Snickerdoodle Muffins Recipe?

I mean, what’s not to love? They’re soft in the middle, golden on top, and every bite gives that familiar snickerdoodle tang thanks to the cream of tartar. They’re tiny, which makes them perfect for sharing… or pretending you’re not actually eating dessert before lunch.

But the real magic? That post-bake butter dip and cinnamon-sugar roll. That final touch makes them feel like a fairground snack and your grandma’s cookie jar all in one bite.

They’re also ridiculously easy. Like, “I only have one clean bowl and 30 minutes” easy. Which, if we’re being honest, is most of my baking these days.

Also — and I can’t emphasize this enough — they feel special even when your day doesn’t. I once made these after cleaning out the fridge and wearing the same hoodie three days in a row, and somehow still felt like the kind of person who might host a cute little brunch with cloth napkins. Go figure.

Ingredient Notes:

I love that everything in these Snickerdoodle Muffins is stuff you probably already have in your pantry. And if you don’t, I’ve included a few swaps that’ve worked for me when I was down to the wire (or just too lazy to go to the store — no judgment).

• Butter – Salted or unsalted works. Just make sure it’s real butter. Margarine will not give you that warm, bakery smell.

• Sugar – Granulated sugar inside and out. It’s what makes snickerdoodles… well, snickerdoodles.

• Egg – Just one. Easy.

• Vanilla Extract – A full teaspoon. Go with pure if you’ve got it, but I’ve used the fake stuff in a pinch. It’s fine.

• Vanilla Yogurt – Adds that soft, rich texture. I’ve subbed in sour cream before and it was just as dreamy.

• Milk – You don’t need much. I usually use whole milk, but anything works.

• Flour – All-purpose is totally fine.

• Baking Powder + Baking Soda – The lift. The puff. The muffin magic.

• Cream of Tartar – This is the snickerdoodle secret weapon. It adds that little tang that makes people go, “Wait, what is that?!”

• Cinnamon – Inside and outside. It’s not optional.

• Salt – Just enough to balance the sweet.

• Melted Butter + Cinnamon Sugar – For the final roll. Think donut holes meet cozy cookie vibes.

How To Make Snickerdoodle Muffins?

So here’s how it all goes down. And if your kid’s asking for a snack while you’re reading this, or you’re mentally mapping out what’s in your fridge for dinner — you can totally still do this recipe. It’s that low-fuss.

1. Preheat the oven to 350°F.
   Grease your mini muffin pan. This recipe makes 11 or 12 mini muffins, depending on how generous you’re feeling.
2. Cream the butter and sugar.
   If your butter’s soft, this takes a minute or two. If it’s not… well, welcome to the world of microwaving it for “just 10 seconds” and then dealing with a puddle. (Been there.)
3. Mix in the egg, vanilla, yogurt, and milk.
   It’ll look kind of lumpy and weird at first. That’s normal. I panicked once thinking I messed it up — I hadn’t.
4. Add all the dry stuff.
   Flour, baking powder, soda, cream of tartar, cinnamon, salt. Mix until it just comes together. No need to beat the life out of it.
5. Scoop into the muffin tin.
   About 2/3 full. I use a mini cookie scoop because it makes me feel organized even when I’m absolutely not.
6. Bake for 9–11 minutes.
   You’re looking for that golden edge and a soft center that springs back. Take them out and let them sit for 2 minutes.
7. Now the fun part.
   Melt your butter. Stir your cinnamon and sugar together. Dip the muffin tops in the butter (or fully roll them, if you’re feeling wild), then roll in cinnamon sugar until coated.

Try not to eat three before they’ve even cooled. Or do. I won’t tell.

Storage Options:

If somehow, some way, you have leftovers… put them in an airtight container at room temp. They’re best within 2–3 days. Reheat for 10 seconds in the microwave to make them soft and magical again.

I’ve frozen them too — not often, because again, leftovers are rare — but if you do, skip the cinnamon sugar until after thawing. Just reheat, dip, roll, and devour.

Variations and Substitutions:

I’m not a purist. Sometimes I’m out of yogurt, or I want to shake things up. These tweaks all work, I swear:

• Use sour cream instead of yogurt – Slightly tangier, but still so good.

• Try a full-sized muffin tin – Just bake a little longer, around 15–17 minutes.

• Make them gluten-free – A 1:1 GF blend works pretty well. They’re a tad softer, but still tasty.

• Add-ins – Tiny bits of chopped apple or even white chocolate chips? I know it’s not traditional, but… it slaps.

What to Serve with Snickerdoodle Muffins?

Look, you don’t need anything else. But if you’re feeling fancy or feeding friends, here’s what pairs beautifully:

• Coffee. Or a cinnamon latte. Or chai. Basically anything warm and comforting.

• Crispy bacon. That sweet-savory combo? Always a win.

• Maple sausage links. Do I even need to explain?

• Berries or fruit salad. Makes the meal look balanced (even if it’s not).

• More muffins. Obviously.

Frequently Asked Questions:

Can I make these ahead?
Yep! Bake them, cool them, store them. But wait to do the butter + cinnamon sugar thing until right before serving if you want that fresh-out-of-the-oven feel.

Do I really need cream of tartar?
Honestly? Yeah. That little tang is what makes it snickerdoodle. You can leave it out, but it’ll taste more like a cinnamon muffin than the cookie-inspired dream we’re going for.

Can I double the recipe?
You should double the recipe. I always wish I had. Just trust me on this one.

I hope you give these Snickerdoodle Muffins a try the next time you’re craving something warm and nostalgic and comforting — but don’t want a kitchen full of dirty bowls. They’re soft. They’re sweet. They taste like Saturday morning cartoons and holidays at your grandma’s house.

If you make them, tell me everything. Did you eat one warm and then sneak two more while standing over the sink? Same. Can’t wait to hear what you think.

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Snickerdoodle Muffins

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Soft and buttery Snickerdoodle Muffins coated in cinnamon sugar, featuring vanilla yogurt, warm spices, and a rich cookie-inspired flavor in every bite.

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11 Servings

Ingredients

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For the Muffin Batter:

• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup vanilla yogurt
• 2 tablespoons milk
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter melted

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Instructions

 

Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper liners.

Cream the Butter and Sugar

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and granulated sugar. Beat on medium speed for 2–3 minutes, or until the mixture becomes light and fluffy.

Incorporate the Wet Ingredients

1. Add the egg, vanilla extract, yogurt, and milk to the creamed mixture. Mix until fully combined. The mixture may appear slightly curdled due to the yogurt but will smooth out with the addition of dry ingredients.

Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture. Mix until just combined, ensuring not to overmix the batter.

Portion and Bake

1. Scoop the batter into the prepared muffin tin, filling each cup approximately 2/3 full. Bake for 9–11 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 2 minutes before removing.

Prepare the Coating

1. In a small bowl, combine the granulated sugar and ground cinnamon for the coating. In a separate bowl, melt the butter.

Coat the Muffins

1. While the muffins are still slightly warm, dip the top of each muffin into the melted butter, then roll or sprinkle generously with the cinnamon sugar mixture. Repeat with all remaining muffins.

Notes

To make these Snickerdoodle Muffins gluten-free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Ensure that all other ingredients, such as the baking powder and vanilla extract, are labeled gluten-free to avoid cross-contamination. Note that texture may vary slightly depending on the brand of flour used.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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