Snickerdoodle Muffins
Published Sept. 11, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup/134 grams plus 1 tablespoon granulated sugar, divided
- 1tablespoon plus 1 teaspoon ground cinnamon, divided
- 1cup/240 grams whole-milk regular plain yogurt (not Greek)
- ½cup/113 grams unsalted butter, melted and slightly cooled
- 2large eggs
- 2teaspoons vanilla extract
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 2cups/255 grams all-purpose flour
Nutritional analysis per serving (12 servings)
221 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 4 grams protein; 171 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1 teaspoon cinnamon; set the cinnamon sugar aside.
- Step 2
In a large bowl, whisk the remaining ⅔ cup/134 grams sugar with the yogurt, butter, eggs and vanilla until very smooth.
- Step 3
Add the baking powder, baking soda, salt and remaining 1 tablespoon cinnamon to the bowl and whisk to combine. Add the flour and stir gently until just combined. (Do not overmix the batter; a few small lumps are fine.)
- Step 4
Divide the batter evenly among the muffin cups (about ¼ cup per muffin). Sprinkle the tops evenly with the cinnamon sugar.
- Step 5
Bake until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed, 18 to 20 minutes. Let cool slightly in the pan, then transfer the muffins to a rack to cool completely.
- Muffins can be stored in an airtight container at room temperature for up to 4 days. Alternatively, they can be frozen in an airtight container for up to 2 months.
Private Notes
Comments
@Marilyn I used 2/3 Greek yogurt 1/3 milk. A bit looser batter than you describe and great results!
As soon as I saw this recipe today I knew I could not rest until I tried them, so out my husband went to the store for the yogurt I needed. These muffins were sublime. Beautifully spongy, crusty top, and not too sweet. I will definitely make them again. Maybe even tomorrow!
I only had Greek yogurt in the fridge so I used 3/4 cup Greek yogurt mixed with 1/4 cup milk. The batter seemed quite thick but it baked up fine and tasted delicious. A definite keeper of a recipe!
I followed the recipe exactly and thought they turned out ok. A bit bland and too dry. Any ideas on how to tweak the recipe to fix this?
This recipe wiped out my cinnamon reserve, but the kids seemed to like them! I got 19 muffins out of one batch for my child’s kindergarten class snack. I baked the somewhat smaller (not mini) muffins for 16 min, but I 13 probably would have been better. They seemed a touch over baked. My son and daughter gobbled theirs up for breakfast, so it could not have been too bad.
The recipe needs something so I would add finely chopped or grated Granny Smith apple and only 1 tsp. cinnamon next time to the muffin batter. Does not taste like anything Snickerdoodle.