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Do you ever think about shocking your family with a new recipe on one of the top holidays? I’m doing more than thinking about it – I’m trying new recipes now and toying with the idea of serving sweet Snickerdoodle Muffins on Christmas morning. I will probably make regular biscuits too, just so I don’t get a ration of grief from my mostly wonderful family. Biscuits and gravy are a Christmas family tradition going all the way back to my childhood. But being the foodie that I am inspires me to also be a rebel. Join my wayward gang and make these muffins for your family too, on a holiday no less!
Warm, soft, sweet muffins with a sugar and cinnamon crunchy top – who could resist? You know my kitchen smelled amazing while these baked.
The Snickerdoodle Muffins are fun and easy to make, travel well and keep for days in an airtight container.
My husband likes them just as they are, no butter, and no sauce of any kind. Just like this!
Don’t forget your PIN!
Snickerdoodle Muffins
Cook Time: 25 minutes
Total Time: 25 minutes
Yield: 14 muffins
Course: Muffins
A moist delicious muffin that tastes just like the cookie!
Ingredients
For the muffin batter:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 tablespoon plus 1 teaspoon baking powder
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon cinnamon
- ½ cup sour cream
- ¾ cup plain Greek yogurt (use all sour cream if desired 1 ¼cup total)
- 2 ¼ cup unbleached all purpose flour
- dash salt
For coating the muffins:
- ¾ cup granulated sugar
- 2 tablespoons cinnamon
- 3 tablespoons turbinado sugar for garnish, if desired
Instructions
- In a high sided bowl combine the ¾ cup sugar and 2 tablespoons cinnamon. Mix until blended. Set aside.
- Preheat oven to 350°F.
- Grease a muffin pan and set aside. In a large mixing bowl cream together the butter and 1 cup of sugar until light and creamy. Add the vanilla and mix until blended. Add the eggs one at a time and blend well after each addition.
- In a medium mixing bowl combine the flour, salt, nutmeg, cinnamon and baking powder. Alternate adding the flour and sour cream/yogurt to the butter mixture beginning and ending with the flour.
- Use an ice cream scoop and scoop out a heaping mound of dough and drop it into the cinnamon sugar mixture. Gently roll the dough ball around until it is completely and generously covered with cinnamon and sugar. Place the dough into the greased muffin pan. Repeat until the muffin pan is full. Sprinkle turbinado sugar on top of each as desired. Bake at 350° for 22-25 minutes until lightly browned and firm on top.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Recipe Notes
- (adapted from a Cookie Conversion by Culinary Concoctions by Peabody)
Nutrition
Calories: 323kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 113mg | Potassium: 68mg | Fiber: 1g | Sugar: 26g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
I’m way behind on my blog reading and commenting so I will be visiting you soon to see what wonderful recipes you’ve posted. Thanks so much for stopping by – hope you have a fun Halloween!
Tricia
Tina @ Tinas Chic Corner
I always try new cookies this time of year. We go around the table and everyone picks their favorite…so much fun. :)<br />These muffins look amazing! I wish I could grab one from the basket right now. 🙂
Gerry @Foodness Gracious
I'm with your hubs, nothing needed except some coffee and a comfy chair!!
Pam
Oh, these muffins have to be as good as the cookies. Yum! Thanks for the recipe! A new recipe for the holiday dinner is a great way to shake things up!
Maureen | Orgasmic Chef
These look like a perfect Christmas morning muffin to me. What's not to LOVE about snickerdoodles – starting with the name!
Daniela Grimburg
These muffins sound and look delicious.<br />I think it's a great idea to bring some new inspiration to long lasting traditions<br />- something old and something new- best of 2 worlds:)
Monica
Great looking muffins, Tricia! I've never made snickerdoodles or this type of muffin, obviously. You make it look scrumptious and I'm a huge fan of anything that stays moist for a few days! I usually make pancakes or something that my son likes on Christmas morning after the whirlwind of unwrapping happens…now you have me thinking of doing something different.
Anna and Liz Recipes
Well this is what we 'll be making on Christmas morning! thanks for the recipe!
Abbe@This is How I Cook
Well, my manservant from Tayxas would go biscuits and gravy. Now for myself, I'd eat about 10 of these. They look so good, Tricia. And I'm a cinnamon girl!
Angie Schneider
I have never baked snickerdoodle muffins…these look ever so tempting, Tricia.
Wendy
Lovely, luscious muffins, worthy of a new family tradition! I love the smell and taste of snickerdoodle baked goods. I have made snickerdoodle cookies and snickerdoodle cake but I haven't found a recipe I liked for muffins. They are always stale by the next day.What a bonus that these stay yummy! I am going to bake these up for next week's care package! I bet its the Greek yogurt that
Sue/the view from great island
That crackly top looks irresistible! Snickerdoodles are my youngest daughter's favorites, I'll have to make these for her over the holidays, thanks Tricia!<br />ps— I'm sharing your Wafer Stack Cakes on facebook today, they look amazing!
Mallory @ Because I Like Chocolate
For me what's so perfect about them is their imperfection. Beautiful.
Chris Scheuer
There's nothing like that Snickerdoodle flavor. These look so good and I think I'd be with your husband and eat them just as they are. Does that mean we can have two?
Chatty Crone
Who does't love Snickerdoodle anything!?