Snickerdoodle Muffins

Published Sept. 11, 2025

Recipe Overview

• Total Time: 35 minutes

• Prep Time: 5 minutes

• Cook Time: 30 minutes

Ingredients

• 2/3 cup (134g) + 1 tablespoon granulated sugar (divided)

• 1 tablespoon + 1 teaspoon ground cinnamon (divided)

• 1 cup (240g) whole-milk regular plain yogurt (not Greek-style)

• ½ cup (113g) unsalted butter, melted and slightly cooled (to room temperature to prevent scrambling eggs)

• 2 large eggs (room temperature for better incorporation)

• 2 teaspoons vanilla extract

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 2 cups (255g) all-purpose flour

Preparation

Step 1: Preheat Oven & Prep Muffin Tin

• Heat oven to 375°F (190°C).

• Line a standard 12-cup muffin tin with paper liners (greasing liners is optional, as paper liners prevent sticking).

• In a small bowl, combine 1 tablespoon sugar and 1 teaspoon cinnamon; set aside as the cinnamon-sugar topping mixture.

Step 2: Create the Wet Ingredient Base

• In a large mixing bowl, whisk together the remaining 2/3 cup + 1 tablespoon sugar with the yogurt, melted butter, eggs, and vanilla extract.

• Whisk vigorously until the mixture is completely smooth, ensuring no sugar granules or egg whites remain visible. This step ensures a light, even batter.

Step 3: Combine Dry Ingredients

• Add the baking powder, baking soda, salt, and remaining 1 tablespoon cinnamon to the wet mixture.

• Whisk briefly to incorporate all dry ingredients into the batter.

• Add the flour and stir gently with a spatula until just combined—do not overmix. A few small lumps are acceptable; overmixing leads to dense muffins.

Step 4: Distribute Batter & Add Topping

• Using a ¼ cup measuring cup, divide the batter evenly among the 12 muffin cups (about ¼ cup per cup).

• Sprinkle the reserved cinnamon-sugar mixture generously over the tops of each muffin, ensuring even coverage.

Step 5: Bake & Cool

• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when gently pressed (a light indentation should slowly fill back in).

• Remove the tin from the oven and let muffins cool for 5 minutes in the pan (to set structure), then transfer to a wire rack to cool completely.

Storage Instructions

• Store muffins in an airtight container at room temperature for up to 4 days.

• For longer storage, freeze in an airtight container for up to 2 months. Thaw at room temperature or reheat in a 350°F (175°C) oven for 5–7 minutes.

User Comments & Variations

• @Marilyn: "I used 2/3 cup Greek yogurt + 1/3 cup milk. A bit looser batter than described, but great results!"

• "As soon as I saw this recipe, I knew I had to try it! The muffins were sublime—spongy, crusty top, and not too sweet. Will make again!"

• "Used 3/4 cup Greek yogurt + 1/4 cup milk (batter was thick, but baked perfectly). Tangy and delicious!"

• "Disappointed: dry, flavorless, odd aftertaste. Unfortunate, as the idea was good."

• "Greek yogurt substitute worked! Thick batter baked fine—definite keeper."

Note: Adjustments for Greek yogurt (3/4 cup + 1/4 cup milk) or other substitutions are welcome, as seen in user feedback.