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Snickerdoodle Muffins

Sophia Inza
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Servings 40 mini muffins


For muffins:

  • 3 tablespoons butter softened
  • 1 1/4 cup white sugar
  • 1 egg
  • 1 tbsp vanilla
  • 1 cup milk
  • 2 cups all purpose flour
  • 3 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt

  For topping:

  • 4 tbsp butter melted
  • 1/2 cup white sugar
  • 1 tsp. cinnamon


  • Preheat the oven to 350 and liberally grease a mini muffin tin.
  • Cream the butter, sugar, vanilla and egg for about 2-3 minutes. Add in the milk and stir until combined.
  • Add the flour, baking soda, cinnamon and salt and mix until it all comes together. Let batter stand for 5 minutes or so to thicken just a little bit.
  • Scoop the batter into prepared tin with a 1 inch cookie scoop.
  • Bake for 10-12 minutes or so, or until they begin to turn golden on top and toothpick comes out clean.
  • Let the muffins cool in tin for about 10 minutes, then carefully remove and place on wire rack to fully cool.
  • While cooling, melt the butter in a small bowl and set aside. Combine the cinnamon and sugar in a small bowl and set aside.
  • Once muffins are cool, dip the tops in the butter, and then into the cinnamon sugar mixture. Place back on the baking rack to let them set for a few minutes. Enjoy!
Keyword dessert, muffins, snickerdoodle