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 took the advice from others to reduce greek yoghurt by way of 3/4 yogurt and 1/4 whole milk. I have one of the newer muffin tins that recommended no cooking spray. I always use melted butter spread with a brush. I did use the muffin liners, but from now on use the above method. I enjoyed they were not over the top sweet and that's great at breakfast time with whatever your serving. These will be a "Keeper" for my weekends, especially Sunday brunch after church and a workout. Thank you Sheela
I LOVE THESE MUFFINS! they are so tasty and I love them so much but a suggestion would be to add a bit more cinnamon. Also I used Greek yogurt with milk (3/4 yogurt and 1/4 milk) and it still turned out great!
Great! I would make again. There a but flavorless though. I used 2/3 of Greek yogurt and 1/3 of milk and that turned out good!