Easy Snickerdoodle Muffins
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.
Servings: 12 muffins
Calories: 332kcal
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.
Nutrition
Serving: 1muffin | Calories: 332kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 301mg | Potassium: 95mg | Fiber: 1g | Sugar: 22g | Vitamin A: 192IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 1mg
