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!
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!
Great muffins! I, too, used 3/4 cup greek yogurt and 1/4 cup milk. I don't really know the tang I'm supposed to get with cream of tartar, so I guess I'm not missing what I don't know by not doing regular muffins. Great consistency, nice rise (great muffin lid!)
These were very disappointing. Dry, flavorless, with an odd after taste. Unfortunate because the idea sounded good and I'm always interested in a baked good that utilizes yogurt.