Snickerdoodle Muffins

You’ll love the familiar flavor of these Bakery-Style Snickerdoodle Muffins. Homemade cinnamon chips leave little bursts of cinnamon inside moist jumbo muffins.

Have you had the chance to try our homemade cinnamon chips yet? They add little pockets of cinnamon to everything from cinnamon scones, snickerdoodle cookies and cinnamon crunch bread.

The little bursts of cinnamon inside and the cinnamon streusel on top of these Snickerdoodle Muffins make these a hazard to uncontrolled cinnamon lovers like me. You’ll fall in love with these jumbo cinnamon muffins!

Jumbo Snickerdoodle Muffins

I wanted to make these muffins jumbo size like bakery-style muffins. I use a 6-cup jumbo muffin pan.

Want standard size muffins? This snickerdoodle muffin recipe will make 12. Simply reduce the baking time by 5-10 minutes. Either way you bake them, these muffins won’t last very long because of their irresistible flavor and texture!

Start with homemade cinnamon chips.

Before you begin, head over to our cinnamon chips recipe and whip them up. They are just a handful of ingredients and really make a difference in this cinnamon muffin recipe. Here’s what they look like after you bake them:

You’ll add these homemade cinnamon sugar bursts into the snickerdoodle muffin batter.

Make it a brunch.

The snickerdoodle muffins are the perfect addition to a morning brunch. Try adding these other breakfast foods:

• homemade turkey sausage
• egg souffle
• breakfast strata

Other Snickerdoodle Recipes

• snickerdoodle pie
• easy snickerdoodle cookies
• snickerdoodle bars
• And then try our brown butter muffins!

Snickerdoodle Muffins

4.41 from 5 votes

You'll love the familiar flavor of these Bakery-Style Snickerdoodle Muffins. Homemade cinnamon chips leave little bursts of cinnamon inside moist jumbo muffins.

Servings 6

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

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Ingredients

 

US Customary – Metric

• 2 cups all-purpose flour 260 grams
• 1/2 cup granulated sugar 100 grams
• 1 tablespoon aluminum free baking powder 14 grams
• 1/2 teaspoon salt 2 grams
• 1 large egg
• 3/4 cup 2% milk 6 ounces
• 1/3 cup canola oil 2.7 ounces
• 3/4 cup cinnamon chips

Topping:

• 1/4 cup all-purpose flour 33 grams
• 1/4 cup granulated sugar 50 grams
• 1/2 teaspoon cinnamon
• 2 tablespoons salted butter (room temperature), 28 grams

Instructions

 

• Preheat the oven to 375ºF. Line 6 jumbo muffin cups with paper liners, or spray with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir the dry ingredients into the wet ingredients just until combined. Do not overmix. 2 cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon aluminum free baking powder, ½ teaspoon salt, 1 large egg, ¾ cup 2% milk, ⅓ cup canola oil
• Fold in the cinnamon chips. Then divide the muffin batter between the 6 cups, filling to ¾ full. ¾ cup cinnamon chips
• For the topping, whisk together the flour, sugar and cinnamon in a bowl. Mix in the room temperature butter until the mixture is crumbly. Divide the streusel evenly over the top of the muffins. ¼ cup all-purpose flour, ¼ cup granulated sugar, ½ teaspoon cinnamon, 2 tablespoons salted butter
• Bake for 25 minutes or until the top of the muffin bounces back when you touch it.
• Cool for 5 minutes before removing to a wire rack to cool completely.

Notes

• If you’d like to make standard size muffins, bake them at 375ºF degrees for 18-20 minutes or until they test done.
• Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well. Wrap them twice, then place them in the freezer for up to 2 months.
• Refer to the article above for more tips and tricks.
  The calories shown are based on the recipe making 6 jumbo muffins, with 1 serving being 1 whole muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 556kcal | Carbohydrates: 78g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 270mg | Potassium: 298mg | Fiber: 2g | Sugar: 40g | Vitamin A: 260IU | Calcium: 158mg | Iron: 2.8mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 556

Keyword breakfast and brunch, easy muffin recipe

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