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Snickerdoodle Muffins

These snickerdoodle muffins are moist, sweet, and topped with an irresistible crumble. Keep reading to find out why these are my hubby’s favorite muffins!

Snickerdoodle Muffins Recipe

Snickerdoodle Muffins Recipe

Muffins are a bit like the unassuming cousin of the flamboyant cupcake.

The thing is, muffins don’t have to be boring. These easy snickerdoodle muffins are proof of that.

These delicious muffins are simply beautiful and they taste amazing!

Snickerdoodle Muffins Recipe

When it comes to ingredients, my snickerdoodle muffins are packing all the good stuff. To make them, you’ll need to have these pantry staples on hand.

  • all-purpose flour
  • baking powder
  • ground cinnamon
  • salt
  • baking soda
  • eggs
  • granulated sugar
  • butter
  • sour cream
  • vanilla extract

See, I told you! All the good stuff.

Snickerdoodle Muffins Recipe with Crumble

How to Make Muffins Moist

When it comes to baking a moist muffin, the fat is where it’s at.

These snickerdoodle muffins have a whole stick of butter and a cup of sour cream in the batter.

They aren’t diet-muffins, but they are moist and SO delicious!

Snickerdoodle Muffins Crumble

Now, I wanted to share why these are my hubby’s favorite muffins.

He’s a bigtime coffee-drinker, and his favorite dessert recipes are the ones that he can best enjoy with a hot mug of coffee.

Snickerdoodle Muffins Batter in a Muffin Tin

The first time I handed him one of these big, delicious snickerdoodle muffins, his eyes lit up.

He says these are the perfect muffins with his coffee and he always asks me to make this recipe!

Zach also really loves these lovely ambrosia muffins.

Snickerdoodle Muffins Recipe

How to Make a Muffin Crumble

There’s just something special about the texture and flavor of a crumb topping.

It adds so much flavor to the muffins and also makes them oh-so-pretty.

For our snickerdoodle muffin crumble, you’ll need the following ingredients.

  • ⅔ cup granulated sugar
  • ⅓ cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 4 tablespoon unsalted butter, softened

Know what’s incredible about our snickerdoodle muffins? Part of that crumble actually goes right into the batter, and the rest is reserved for the tops of the muffins.

Brilliant!

Of course, you’re going to need a great muffin tin. This one is my absolute fave!

Snickerdoodle Muffins Recipe

These muffins are perfect any time of the year, but, they do make a special treat during the holidays.

Cinnamon always puts me in the mood for Christmas! :)

Snickerdoodle Muffins Recipe

I hope you love this recipe. Be sure to leave a comment if you give it a whirl!

Snickerdoodle Muffins are moist, delicious, and perfect for the holiday season.

More Tasty Muffin Recipes

Snickerdoodle Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Simply delicious snickerdoodle muffins with a tassty crumble on top!

Ingredients

Muffins

  • 2 cups-all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 eggs, slightly beaten
  • ¾ cups granulated sugar
  • 1 stick unsalted butter, melted and cooled
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Crumble

  • ⅔ cup granulated sugar
  • ⅓ cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 4 tablespoon unsalted butter, softened

Instructions

  1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners. Spray the paper with non-stick cooking spray.
  2. For the crumble, mix together the 2/3 sugar, flour, and the cinnamon. Using a fork, cut in the butter until crumbles are formed; set aside.
  3. For the muffins, In a large bowl, whisk together the flour, baking powder, ground cinnamon, salt and the baking soda; set aside.
  4. In a medium bowl, using a fork or a whisk lightly beat the eggs. Stir in ¾ cup sugar, melted butter, sour cream and the vanilla extract. Stir the wet mixture into the flour mixture just until combined. Stir in ½ of the crumble (approximately ¾ cup) into the batter.
  5. Spoon the batter evenly into the 12 muffin cups. Top with the remaining crumble. Bake for 24 to 28 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow to cool until easily handled then transfer to a wire rack to cook completely.

Notes

I melted the butter first allowing it time to cool before adding it to the egg mixture.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 336 Total Fat: 15.6g Saturated Fat: 9.2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 83.6mg Sodium: 157mg Carbohydrates: 44.4g Fiber: 1.1g Sugar: 23.8g Protein: 5.6g

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