These Snickerdoodle Muffins bring the classic cinnamon-sugar flavor into a soft, fluffy muffin that’s perfect for breakfast or brunch. Moist on the inside with a sweet spiced coating, they’re simple to make and feel just indulgent enough for a special morning treat—without being overly sweet.

Why You’ll Love This Recipe :

• Classic snickerdoodle flavor in muffin form

• Soft, fluffy texture with a cinnamon-sugar coating

• Easy to make with simple ingredients

• Perfect for breakfast, brunch, or snacks

Equipment :

• Standard-size muffin pan

• Paper muffin liners

• Mixing bowls

• Hand mixer or stand mixer with paddle attachment

• Measuring cups and spoons

• Wire cooling rack

• Oven

Ingredients :

Muffins

• 1/2 cup whole milk

• 1 1/2 teaspoons white vinegar

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 3/4 teaspoon cream of tartar

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 teaspoon grated nutmeg

• 6 tablespoons unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

Topping

• 1/2 cup granulated sugar

• 1 tablespoon ground cinnamon

• 1/4 teaspoon grated nutmeg

Instructions :

1. Preheat the oven to 350°F and line a standard muffin pan with paper liners.

2. In a small bowl, stir together the milk and vinegar and set aside.

3. In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, cinnamon, salt, and nutmeg.

4. In a large bowl, beat the butter and sugar for about 2 minutes until creamy.

5. Add the egg and vanilla and mix until combined.

6. Add the flour mixture and milk mixture alternately, mixing just until the batter comes together.

7. In a small bowl, mix together the topping ingredients.

8. Using a 1/4-cup scoop or measuring cup, dip portions of batter into the cinnamon-sugar topping and roll gently to coat.

9. Place each coated portion into a prepared muffin cup.

10. Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean.

11. Cool on a wire rack before serving.

Tips & Notes :

• Always use paper liners, as the sugar coating will cause sticking.

• Do not overmix the batter to keep the muffins light and fluffy.

• Freshly grated nutmeg adds the best flavor.

Storage & Make-Ahead :

• Make-Ahead: Muffin batter is best baked right away.

• Fridge: Store muffins in an airtight container for up to 3 days.

• Freezer: Freeze baked muffins for up to 2 months.

• Reheat: Warm briefly in the microwave before serving.

Serving Suggestions :

• Serve warm with coffee or tea

• Add fresh fruit on the side for breakfast

• Enjoy as an afternoon snack

Frequently Asked Questions

Q1: Can I use buttermilk instead of milk and vinegar?
A1: Yes, you can substitute 1 1/2 cups of buttermilk for the milk-vinegar mixture.

Q2: Why do these muffins need paper liners?
A2: The cinnamon-sugar coating causes sticking, and liners help remove the muffins cleanly.

Q3: Can I skip the nutmeg?
A3: Yes, the nutmeg is optional, but it adds warmth to the flavor.