Go Back
–+ servings
Snickerdoodle muffins with a crackled cinnamon sugar topping and a rich brown butter and nutmeg infusion.

Soft And Crackly Snickerdoodle Muffins

Rebecca Blumer
Enjoy these pillowy bakery-style muffins featuring a deep browned butter aroma and a signature crackly cinnamon-sugar crust. A cozy, easy-to-make treat that pairs perfectly with your morning coffee.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 235 kcal

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Whisk
  • Spatula

Ingredients
 

For the topping:

  • 1 tablespoon Granulated sugar
  • 1 teaspoon Ground cinnamon

For the muffin batter:

  • 2/3 cup Granulated sugar
  • 1 cup Whole-milk regular plain yogurt
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon Ground cinnamon
  • 2 cups All-purpose flour

Instructions
 

Prep the oven, pan, and topping

  • Preheat your oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners and apply a light mist of non-stick spray to ensure the cinnamon-sugar tops release easily.
  • In a small bowl, combine 1 tablespoon of sugar with 1 teaspoon of cinnamon. Stir until evenly mixed and set aside to use for the crunchy topping.

Mix the wet base until silky

  • In a large mixing bowl, whisk together the 2/3 cup sugar, yogurt, melted butter, eggs, and vanilla extract. Continue whisking until the mixture is glossy, smooth, and free of any egg streaks.

Finish the batter gently

  • Whisk in the baking powder, baking soda, salt, and the remaining tablespoon of cinnamon until fully incorporated. You can also add a fresh grating of nutmeg at this stage for an extra bakery aroma.
  • Add the all-purpose flour to the bowl. Using a spatula, gently fold the flour into the wet ingredients with slow strokes. Stop as soon as the dry flour disappears, leaving a few small lumps to ensure a tender crumb.

Portion, top, and bake

  • Distribute the batter evenly among the 12 muffin cups, using about 1/4 cup for each. Generously sprinkle the prepared cinnamon-sugar mixture over the top of each muffin.
  • Bake for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops spring back when touched. Let them cool in the pan for 5 to 10 minutes before moving them to a wire rack.

Notes

Texture Tip: Avoid overmixing once the flour is added. A few small lumps in the batter are perfectly fine and help ensure the muffins stay light and airy rather than tough or gummy.
Storage Tip: Store these muffins in an airtight container at room temperature for up to 3 days. To restore the crackly texture of the cinnamon-sugar top, reheat them in a toaster oven for a few minutes.
Temperature Tip: Using room-temperature eggs and yogurt helps the melted butter incorporate smoothly without seizing or clumping in the batter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 235kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 52mgSodium: 210mgPotassium: 85mgFiber: 1gSugar: 16gVitamin A: 320IUVitamin C: 0.1mgCalcium: 65mgIron: 1.2mg
Keyword bakery style muffins, cinnamon muffins, snickerdoodle muffins
Tried this recipe?Let us know how it was!