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+ servings
Lemon Blueberry Oatbread by Penney Lane Kitchen

Snickerdoodle Muffins

Kathy Penney for Made From Pinterest
All the goodness of the favorite cookie with these moist delicious Snickerdoodle Muffins.
Course Breakfast
Servings 1 dozen muffins


  • 2 sticks unsalted butter
  • 1 cup sugar 2 teaspoon vanilla
  • 2 eggs
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1/4 cup sour cream
  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1/4 cup brown sugar


  • Preheat oven to 350 degrees Farenheit.
  • Spray a muffin tin with nonstick cooking spray.
  • In a large bowl with a hand mixer or using a stand mixer, cream the butter and sugar together.
  • Add in the vanilla.
  • Then add in the eggs one at a time.
  • In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, nutmeg, and the one teaspoon of cinnamon.
  • Alternate adding the flour mixture and the sour cream to the butter and sugar mixture starting and ending with the flour.
  • Using an ice cream scoop, fill each tin with the muffin batter leaving about 1-1 1/2 inches from the top to give room for the muffins to rise.
  • In a small bowl combine the remaining sugar, brown sugar, and cinnamon.
  • Using either your hands or a sieve sprinkle the cinnamon sugar liberally over each muffin.
  • Bake approximately 20-22 minutes.
  • Let cool, carefully remove from the muffin tins, and serve.
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