These snickerdoodle muffins are soft, fluffy, and are so easy to make! They have a cream cheese filling in the center and are brushed on top with melted butter and a cinnamon sugar mixture.
These easy snickerdoodle muffins are a perfect treat to make for breakfast. They're a vanilla muffin base that's spiced up with plenty of cinnamon flavor.
If you love classic snickerdoodle cookies, you're gonna want to try these delicious muffins!
Looking for more cinnamon desserts? Then check out these: homemade cinnamon rolls, cinnamon brownies, and cinnamon toast crunch cake.
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Why You'll Love These Muffins
- They're bursting with cinnamon flavor.
- Each bite is soft and moist.
- The cream cheese filling adds a touch of sweetness.
- They're perfect for any weekday morning.
- All you need are mixing bowls; no hand mixer needed!
These fluffy muffins bake up to have those signature muffin tops.
The trick is to bake them at a high heat at first, and then finish baking at a lower temperature. This allows the leavening agent to activate really fast!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Brown Sugar: Helps bring out the sweetness and flavor of your favorite cookie.
- Oil: I used vegetable oil. Canola oil would also work. This helps to produce a moist muffin.
- Yogurt: Use either plain, vanilla, or greek yogurt. You could also use sour cream. This also helps to create the best texture.
- Cream Cheese: Always use the block-style cream cheese for baking.
Instructions
Here are the step by step instructions on how to make this snickerdoodle muffin recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the brown sugar, melted butter, oil, milk, yogurt, eggs, and vanilla extract.
Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and use a rubber spatula to gently fold everything together until combined.
Step 4: Filling. In a separate bowl, mix together the cream cheese and powdered sugar with a fork until combined. You could use an electric mixer if you'd like.
Step 5: Assemble: Add about 1 ½ tablespoons of muffin batter to each muffin cup (I used a cookie scoop). Layer each muffin with a heaping ½ teaspoon of the cream cheese filling and then cover with another 1 ½ tablespoons of muffin batter.
The batter should come right up to the top of the cupcake liner.
Step 6: Bake. Bake the muffins at 425 degrees for 7 minutes. Then reduce the temperature to 350 degrees and bake for an additional 7-10 minutes.
Step 7: Cool. Allow the muffins to cool in the muffin tin for 10 minutes. Then transfer them over to a wire rack to finish cooling completely.
Step 8: Cinnamon sugar. In a small bowl mix together the sugar and cinnamon.
Brush the top of each baked muffin with the melted butter and then sprinkle on the cinnamon sugar. Serve immediately.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Do not leave out at room temperature past one day because of the cream cheese filling.
Expert Baking Tips
- Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cups with cooking spray. Here are the paper liners I use for both cupcakes and muffins.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Muffin Batter: Add 1.5 tablespoons of batter to each muffin cup. Then scoop in a ½ teaspoon of the cream cheese filling. Add another heaping 1.5 tablespoons over the filling and then bake. Each muffin cup should be filled to the very top with batter.
- Baking Time: Bake the muffins for 7 minutes at 425 degrees. Then reduce the oven temperature to 350 and bake for an additional 7-10 minutes. Baking at that higher heat initially will help the muffins to rise taller.
Recipe FAQs
Yes, you can easily make a double batch of these muffins. Just bake each muffin tin separately.
Definitely! If you want mini snickerdoodle muffins, just use mini muffin pans. Just note that the bake time will be significantly less than regular-sized muffins.
Yes you can! Once the muffins have completely cooled, place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw them in the refrigerator overnight and then reheat in the microwave.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Muffin Recipes
📖 Recipe
Easy Snickerdoodle Muffins
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
- Rubber Spatula
Ingredients:
Snickerdoodle Muffins
- 2 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- 6 tablespoons unsalted butter, melted
- ¼ cup vegetable oil (or canola)
- ½ cup milk, room temperature preferred
- ⅓ cup yogurt (plain or vanilla), room temperature preferred
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 4 ounces block-style cream cheese, room temperature
- ⅓ cup powdered sugar
Cinnamon Sugar Topping
- 2 tablespoons unsalted butter, melted
- ¼ cup sugar
- ½ tablespoon ground cinnamon
Instructions:
- Preheat the oven to 425 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
Snickerdoodle Muffins
- In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, melted butter, oil, milk, yogurt, eggs, and vanilla extract. Add the flour mixture and use a rubber spatula to gently fold everything together until combined.
Cream Cheese Filling
- In a small bowl, mix together the cream cheese and powdered sugar with a fork until combined. You could use a hand mixer if you'd like.
Assemble
- Add about 1 ½ tablespoons of muffin batter to each muffin cup. Layer each muffin with a heaping ½ teaspoon of the cream cheese filling and then cover with another 1 ½ tablespoons of muffin batter. The batter should come right up to the top of the cupcake liner.
- Bake for 7 minutes at 425 degrees. Then reduce the oven temperature to 350 degrees and continue to bake for another 7-10 minutes. Use a toothpick to check the center of the muffins for doneness.
- Allow the muffins to cool for 10 minutes in the pan before transferring them over to a wire rack to finish cooling.
Cinnamon Sugar Topping
- In a small bowl mix together the sugar and cinnamon.
- Brush the top of each baked muffin with the melted butter and then sprinkle on the cinnamon sugar. Serve immediately.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
- Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cups with cooking spray. Here are the paper liners I use for both cupcakes and muffins.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Muffin Batter: Add 1.5 tablespoons of batter to each muffin cup. Then scoop in a ½ teaspoon of the cream cheese filling. Add another heaping 1.5 tablespoons over the filling and then bake. Each muffin cup should be filled to the very top with batter.
- Baking Time: Bake the muffins for 7 minutes at 425 degrees. Then reduce the oven temperature to 350 and bake for an additional 7-10 minutes. Baking at that higher heat initially will help the muffins to rise taller.
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