Can I Make Snickerdoodle Muffins Without Cream of Tartar?

Yes! While cream of tartar gives snickerdoodle recipes their signature tangy flavor, you can substitute it with lemon juice or white vinegar . Use 1 teaspoon of lemon juice or vinegar per ½ teaspoon of cream of tartar . If you skip it altogether, your muffins will still be delicious but will lack the slight tang that mimics classic snickerdoodle cookies.

What Is the Best Way to Store Snickerdoodle Muffins?

To keep your snickerdoodle muffins fresh and soft: Room Temperature: Store them in an airtight container for up to 3 days . Refrigeration: If your muffins contain cream cheese or dairy-based fillings, refrigerate them for up to 5 days . Freezing: Wrap individual muffins in plastic wrap and freeze for up to 3 months . When ready to eat, thaw at room temperature or warm in the microwave for 15–20 seconds .

How Do I Make My Muffins Fluffier and Lighter?

For extra light and airy muffins , follow these tips: Use fresh baking powder and baking soda to ensure proper rising. Don’t overmix the batter —stir just until combined to avoid dense muffins. Let the batter rest for 10 minutes before baking to allow the flour to hydrate and create a fluffier texture.

Can I Freeze Snickerdoodle Muffins?

Absolutely! Wrap muffins individually or store them in a freezer-safe container. To enjoy later, let them thaw at room temperature or warm them in the oven at 300°F (150°C) for 5 minutes . This brings back their freshly baked texture .

Snickerdoodle Muffins: Delicious, Fluffy & Easy (2024)

Snickerdoodle Muffins – A Soft, Cinnamon-Sugar Delight

Print Recipe

Soft and fluffy snickerdoodle muffins coated in a delicious cinnamon-sugar topping! This easy homemade recipe brings the classic cookie flavor into a warm, bakery-style muffin—perfect for breakfast or a sweet snack.

Author: Bingo Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: NA
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream or Greek yogurt
¼ cup milk

Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well, then stir in vanilla extract.
Alternate adding the dry ingredients and sour cream, mixing gently.
Pour in milk and mix until combined.
Fill muffin cups ¾ full and bake for 18–20 minutes or until golden brown.
Let muffins cool slightly, then brush with melted butter and roll in cinnamon sugar.

Notes

For extra flavor, add a pinch of nutmeg to the batter.
Store muffins in an airtight container for up to 3 days at room temperature.
Freeze muffins for up to 3 months and reheat before serving.

Nutrition

Serving Size: 12 muffins
Calories: 210 kcal
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: snickerdoodle muffins, cinnamon sugar muffins, bakery-style muffins, homemade muffins, breakfast muffins, soft muffins, easy muffin recipe

Find it online: https://bingorecipes.com/snickerdoodle-muffins-recipe/