😍🍂🧡 These Mini Snickerdoodle Muffins are coated in a cinnamon-sugar that will remind you of snickerdoodle cookies, but in adorable mini muffin form! Soft and tender, it’s an EASY recipe that’s ready in 30 minutes, and so IRRESISTIBLE! My family loves them for Christmas morning, and they’re perfect for parties.
Why You’ll Love This Easy Snickerdoodle Muffin Recipe
- These holiday snickerdoodle muffins taste just like tangy snickerdoodle cookies, but in muffin form!
- I can almost guarantee that you’ll have everything in your cupboard to make these muffins, with possibly only buttermilk as the exception. However, it’s worth picking up a container for these little gems.
- Since snickerdoodle cookies have cream of tartar, which adds the signature tang they’re known for, buttermilk serves the same purpose in the muffins. These easy cinnamon muffins are slightly tangy, which pairs perfectly with the cinnamon sugar topping!
- The perfect mini muffin recipe for holiday brunches and potlucks!
Love snickerdoodle flavors?
Try my snickerdoodle bread, snickerdoodle bundt cake, snickerdoodle bars, and snickerdoodle poke cake, too! They’re perfect for the holiday season, but are so tasty you’ll find yourself making them all year long.
Ingredients and Notes
To make these easy cinnamon sugar muffins, you’ll need:
- Butter – Let it come to room temperature for easy mixing
- White and brown sugar (light or dark is fine)
- Egg – I don’t recommend using egg substitutes, or your muffins will be dense
- Vanilla extract
- Buttermilk – You could possibly experiment with using sour cream or Greek yogurt instead of buttermilk, but I haven’t, so I cannot comment on the quantities needed or the results. Do not substitute regular milk, or the muffins won’t have the springy texture and tangy taste we look for in snickerdoodle recipes
- Flour – I use all-purpose flour. I haven’t tested it, but I imagine a 1:1 all-purpose gluten-free flour would also work
- Cinnamon and nutmeg
- Baking powder
- Salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Snickerdoodle Muffins
This is a one-bowl recipe that I make in a large mixing bowl with my handheld electric mixer.
- Cream the wet ingredients together.
- Add the dry, combine, and turn the muffin batter out into two 12-count mini muffin tins, filling the muffin cups 2/3 to 3/4 of the way full. Tip – Don’t overmix the batter after adding the dry ingredients, or the muffins will be tough.
- Bake until the muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean.
- Cool in the pan.
- Combine melted butter, cinnamon, and sugar, and dip the tops of the muffins in the mixture.
Can I Make Regular Sized Muffins?
I am sure you can make the recipe as regular sized muffins, or donuts, you’ll just have to experiment with the baking time, which will obviously be longer than for mini muffins.
Snickerdoodle Mini Muffins
Equipment
- 2 Mini Muffin Pans
- 1 Stand Mixer Fitted with a Paddle Attachment
- 1 Microwave-Safe Bowl
Ingredients
Muffins
- 1 large egg
- 5 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ teaspoons vanilla extract
- ¾ cup buttermilk
- 1 ¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon ground nutmeg, optional
- pinch salt, optional and to taste
Topping
- 3 to 4 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 1 ½ to 2 teaspoons cinnamon
Instructions
Muffins:
- Preheat oven to 350F. Spray two 12-count mini muffin pans with floured cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
- Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
- Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 2/3 to 3/4-full. (I made 24 large-ish mini muffins and in order to keep the yield at an even 24 muffins, I recommend dividing batter equally among the 24 wells.)
- Bake for 10 to 15 minutes, or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. See Notes below regarding baking time.
- Allow muffins to cool in the pans for about 10 minutes before removing. While the muffins cool, prepare the topping.
Topping:
- In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
- In a separate small bowl, stir together the sugar and cinnamon; set aside.
- After the muffins have cooled, dip the top of each muffin briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’ll need to melt more butter and use more cinnamon-sugar. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Mini Muffin Recipes:
ALL OF MY MINI MUFFIN RECIPES!
Cinnamon Sugar Mini Donut Muffins – Baked mini muffins that taste like real mini donuts but way healthier and so good!
Cinnamon Sugar Mini Pumpkin Muffins — These mini pumpkin muffins are coated in cinnamon sugar and are bursting with fall flavor! Even better, they’re accidentally vegan!
Mini Champagne Orange Muffins – Why settle for just drinking a mimosa when you can indulge in adorable mini muffins made with CHAMPAGNE and ORANGE JUICE! The perfect two-bite mimosa! FAST, EASY, and perfect for brunch or get-togethers!
Vanilla Bean Mini Muffins – Fast, EASY, lower sugar, wholesome muffins that are bursting with vanilla bean flavor! Perfect for breakfast, snacks, and lunch boxes! Mini food always tastes BETTER!
Flourless Peanut Butter Muffins — These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that these mini muffins are gluten-free, dairy-free, refined sugar-free, and oil-free!
Vegan Mini-Chocolate Chip Mini-Muffins – Fast and easy no-mixer recipe for vegan muffins that are so irresistible!
Vegan Banana Muffins – Extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!
In the mini snicker doodle cupcakes recipe you list ingredients but not amounts of each ingredient??????.
Hi Betty the recipe is now visible. There was a temporary glitch that’s been resolved. Thanks for your patience.
These are delicious! I made them using a regular sized muffin tin and ended up baking them about 16-17 minutes. Quick and easy and a HUGE hit with the whole family.
Thanks for the 5 star review and glad they worked great as regular sized muffins and the whole family loved them!
These look delicious!!
Thanks!
I would have tried making these muffins using a reg muffin pan before printing the recipe. A lot of us don’t have mini muffin tins! thanks!
I know, which is why I discussed baking them as reg muffins in the blog post.
These are so fun! My kids would love these in their lunch boxes!
Paige
https://thehappyflammily.com