Snickerdoodle Muffins: 7 Irresistibly Fluffy Treats

Name: Snickerdoodle Muffins: 7 Irresistibly Fluffy Treats
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 2 tablespoons granulated sugar (for topping)

octobre 11, 2025

By:

Julia marin

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Oh my goodness, let me tell you about these snickerdoodle muffins! They’re like little bites of heaven, bursting with that warm, cozy flavor of cinnamon and sugar. Seriously, every time I make them, my house fills with this delicious aroma that makes everyone wander into the kitchen, drawn by the sweet scent. And the texture? So soft and fluffy, it’s like biting into a cloud! These muffins are perfect for breakfast, an afternoon snack, or even just because you deserve a treat. Trust me, once you take your first bite, you’ll be hooked on these delightful snickerdoodle muffins!

Ingredients List

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for topping)

How to Prepare Snickerdoodle Muffins

Step 1: Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because it ensures that your snickerdoodle muffins bake evenly and develop that lovely golden color. Trust me, you don’t want to skip this part!

Step 2: Cream Together Butter and Sugar

Next up, let’s cream together the softened butter and granulated sugar in a large mixing bowl. You’ll want to mix them until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer or a good old-fashioned whisk. It’s where the magic begins, so really get in there! The texture should be smooth and slightly pale.

Step 3: Add Eggs and Vanilla

Now, it’s time to add in the eggs and vanilla extract. Make sure your eggs are at room temperature for the best results! Mix everything together until it’s well combined and smooth. I always find this part so satisfying—just watching everything come together is like a little cooking miracle!

Step 4: Combine Dry Ingredients

In a separate bowl, mix together your flour, baking powder, baking soda, salt, and ground cinnamon. This step is super important because it ensures that all those dry ingredients are evenly distributed. No one wants a mouthful of baking soda, right? Just give it a good stir with a whisk or spoon until it’s all blended.

Step 5: Mix Wet and Dry Ingredients

Now comes the fun part! Gradually add the dry mixture into the wet ingredients, alternating with the milk. I usually start with a third of the dry mix, then a splash of milk, and repeat until everything is combined. This keeps the batter nice and smooth. Be careful not to overmix; just mix until you see no more flour—your muffins will thank you!

Step 6: Prepare Muffin Tins

Time to scoop that glorious batter into your muffin tins! Line the tins with paper liners for easy cleanup, and fill each liner about two-thirds full. I love using a cookie scoop for this—it’s quick and mess-free. Just imagine those muffins rising beautifully in the oven!

Step 7: Add Cinnamon Sugar Topping

In a small bowl, mix together the remaining 2 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle this delightful mixture generously on top of each muffin before baking. It adds such a lovely sweet crunch that perfectly complements the soft muffins.

Step 8: Bake Muffins

Now, pop those muffin tins into the preheated oven and bake for about 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The smell wafting through your kitchen during this time is absolutely heavenly!

Step 9: Cooling Process

Once they’re done baking, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set perfectly and keeps them from getting soggy. Trust me, allowing them to cool just a bit will give you the best texture and flavor when you finally dig in!

Why You’ll Love This Recipe

Quick and easy to prepare—great for busy mornings or last-minute treats!
Deliciously soft and fluffy texture that melts in your mouth.
Warm, comforting flavor of cinnamon sugar that feels like a hug.
Perfectly portioned for snacking—just grab one (or two) whenever you need a pick-me-up!
Ideal for sharing with family and friends, making every gathering a little sweeter.
Versatile enough to enjoy any time of day, whether it’s breakfast or dessert.
They bake up beautifully, making your kitchen smell divine and your heart happy!

Nutritional Information

Here’s the typical nutritional breakdown for one of these scrumptious snickerdoodle muffins. Keep in mind, these values are estimates and can vary based on the specific ingredients you use:

Calories: 180
Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 150mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 12g
Protein: 2g

So, whether you’re indulging in one muffin or two, you’ll know exactly what you’re treating yourself to! Enjoy every bite without any guilt!

Tips for Success

Alright, let me share some of my favorite tips to ensure your snickerdoodle muffins come out absolutely perfect every time! Trust me, these little nuggets of wisdom will make all the difference.

Adjust the Cinnamon: If you’re a cinnamon lover like I am, feel free to add a little extra cinnamon to the batter or the topping. It gives those muffins an even more robust flavor that’s just heavenly!
Check for Doneness: Don’t just rely on the time! Start checking your muffins at the 18-minute mark. Every oven is a little different, so a toothpick should come out clean or with just a few crumbs attached when they’re ready.
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps them blend more smoothly into the batter, resulting in a fluffier muffin.
Don’t Overmix: When you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins, and we want them soft and tender!
Cool Properly: Allowing the muffins to cool in the tin for a few minutes before transferring them to a wire rack is key. This helps them set perfectly and prevents sogginess.
Experiment with Mix-Ins: If you’re feeling adventurous, consider adding chocolate chips, nuts, or even raisins to the batter for a fun twist!
Storage Tip: If you find yourself with leftover muffins (which is rare, but hey!), store them in an airtight container to keep them fresh. You can also freeze them for a quick treat later on!

By following these tips, you’ll be well on your way to baking the best snickerdoodle muffins ever. Get ready for compliments and requests for more—they’re that good!

Storage & Reheating Instructions

Now, let’s talk about how to keep those delicious snickerdoodle muffins fresh and ready for your next craving! Proper storage is key to maintaining their soft, fluffy texture and that delightful cinnamon sugar topping.

First off, once your muffins have completely cooled, store them in an airtight container. This is super important because it helps lock in the moisture and keeps them from drying out. I usually layer them with a piece of parchment paper in between to prevent them from sticking together. They’ll stay fresh at room temperature for about 3-4 days.

If you want to keep them for a longer time—let’s say, for those unexpected late-night snack attacks—freezing is the way to go! Just wrap each muffin tightly in plastic wrap or foil, and then pop them into a freezer bag. They’ll keep well for up to 2 months. When you’re ready to enjoy one, simply remove it from the freezer and let it thaw at room temperature for about 30 minutes.

As for reheating, the best way to bring back that warm, cozy goodness is to pop them in the microwave for about 10-15 seconds. This gives them that freshly baked feel again, and wow, the smell will just fill your kitchen! If you prefer a crispy top, you can also reheat them in the oven at 350°F (175°C) for about 5-7 minutes. Just keep an eye on them so they don’t get too toasty!

So there you have it! With these storage and reheating tips, you can savor those snickerdoodle muffins whenever the craving hits. Trust me, they’re just as delightful the next day, or even after a little freeze and thaw!

FAQ Section

Got questions about these delightful snickerdoodle muffins? No worries, I’ve got you covered! Here are some common queries I get, along with my answers:

Can I substitute the butter with oil?

Absolutely! If you want to use oil instead, go for a light olive oil or vegetable oil. Just use about 1/4 cup less than the butter amount, as oil is more liquid. The muffins may be slightly different in flavor, but they’ll still be delicious!

Can I make these muffins gluten-free?

You sure can! Just swap out the all-purpose flour for a 1:1 gluten-free flour blend. Make sure your baking powder is also gluten-free. They’ll turn out just as soft and tasty!

What if I don’t have milk? Can I use a milk alternative?

Yes, definitely! Almond milk, oat milk, or even coconut milk work great as substitutes. Just keep in mind that the flavor might change a bit, but it’ll still be scrumptious!

How can I make these muffins dairy-free?

For a dairy-free version, use dairy-free butter or coconut oil instead of regular butter, and opt for a non-dairy milk. They’ll still be fluffy and delicious!

Can I add mix-ins like chocolate chips or nuts?

Oh, for sure! Adding chocolate chips, chopped nuts, or even dried fruit can give these muffins an extra delicious twist. Just fold them in gently after mixing the batter.

What’s the best way to store leftover muffins?

Store your leftover snickerdoodle muffins in an airtight container at room temperature for about 3-4 days. If you want them to last longer, wrap them individually and freeze them. They’ll still taste amazing after thawing!

Can I make the batter ahead of time?

I wouldn’t recommend making the batter too far in advance, as it’s best fresh. But if you want to prep ahead, you can mix your dry ingredients the night before and keep them in an airtight container. Just mix in the wet ingredients when you’re ready to bake!

Why did my muffins sink in the middle?

Sinking can happen for a couple of reasons, usually due to overmixing the batter or not baking them long enough. Make sure to mix gently when combining wet and dry ingredients and always check for doneness with a toothpick!

I hope these FAQs help you on your snickerdoodle muffin journey! If you have more questions, feel free to reach out. Happy baking!

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.