Snickerdoodle Muffins (Soft, Cinnamon-Sugar & Bakery-Style)

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Snickerdoodle Muffins – Sweet, Soft & Perfectly Spiced

If you love classic snickerdoodle cookies, these Snickerdoodle Muffins bring that same warm cinnamon-sugar flavor into a soft, fluffy breakfast treat. With a tender crumb and a crunchy cinnamon-sugar topping, these muffins taste like they came straight from a bakery.

They’re perfect for breakfast, brunch, holiday mornings, or afternoon coffee. Plus, they’re easy to make with simple pantry ingredients.

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Ingredients

For the Muffins

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ cup unsalted butter, melted

• 1 cup milk

• 2 large eggs

• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

• 2 tablespoons melted butter

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Instructions

Step 1: Prepare

1. Preheat oven to 375°F (190°C).

2. Line a 12-cup muffin tin with liners or grease well.

Step 2: Mix Dry Ingredients

3. In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon.

Step 3: Mix Wet Ingredients

4. In another bowl, combine melted butter, milk, eggs, and vanilla.

Step 4: Combine

5. Pour wet ingredients into dry ingredients.

6. Stir gently until just combined (do not overmix).

Step 5: Fill & Bake

7. Fill muffin cups about ¾ full.

8. Bake 18–22 minutes until golden and a toothpick comes out clean.

Step 6: Add Cinnamon Sugar Topping

9. Mix sugar and cinnamon in a small bowl.

10. Brush warm muffins with melted butter.

11. Sprinkle generously with cinnamon-sugar mixture.

Serve warm for the best flavor.

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Tips for Perfect Snickerdoodle Muffins

• Do not overmix batter to keep muffins soft.

• Use room temperature eggs for better texture.

• Brush with butter while warm so topping sticks well.

• Let cool slightly before serving for clean texture.