Snickerdoodle Muffins

I seem to be on a muffin craze.  If you love cinnamon, if you love snickerdoodle cookies, or if you love tender moist melt in your mouth yumminess, this is the recipe for you!  I think yumminess should be a real word.  The trick with these muffins is dropping the batter in the cinnamon sugar, you must gently, completely, and liberally cover the scoop of batter to counteract the stickiness.  Hey, stickiness is a word, nothing wrong with yumminess.  Then, gently pick up the covered batter and place it in the paper lined muffin cup.  Totally worth the effort, total tummy yumminess!


Snickerdoodle Muffin Batter:
1/2 cup butter
2/3 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cream of tartar
1/2 tsp salt
1 cup sour cream
2 Tbl buttermilk

Cinnamon Sugar Topping:
1/2 cup sugar
3 tsp cinnamon

Preheat oven to 350°.  Line a 12 cup muffin pan with cupcake liners.  In large bowl with electric mixer, cream butter and sugar.  Beat in eggs and vanilla until well-combined.  Mix together flour, baking powder, baking soda, cream of tartar, and salt.  Stir together sour cream and buttermilk.  Add half the dry ingredients to the creamed mixture, then all the sour cream mixture, then remaining dry ingredients.  Mix just until combined.  Mix cinnamon and sugar in a bowl.  Drop a large scoop of batter into the bowl of cinnamon sugar.  Scoop up cinnamon sugar all around the batter, covering it completely.  Turn it over to liberally cover and then pick up the covered batter ball and place it in the paper lined muffin cup. Continue with remaining batter to fill all 12 cups.  Bake for 20-22 minutes, until pick in center comes out clean.  Cool in pan for 10 minutes then on wire rack.  Adapted from, I used half the butter, less sugar, and a few other changes.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.

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