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Three muffins on a plate with one broken into. Tried & Tested

Snickerdoodle muffins

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4.5 stars based on 2 ratings

All the characteristics of the traditional cinnamon sugar coated cookie baked into a delicious moist muffin.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

For the muffins

  • 270g 9½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Cream of tartar
  • 1tsp 1tsp Nutmeg (ground)
  • pinch pinch Salt
  • 225g 8 oz Butter (unsalted)
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) large
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 250ml 8½ fl oz Sour cream
  • 60ml 2 fl oz Buttermilk

For the topping

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 200°C (fan 180°C, gas mark 6). Line muffin trays with 16 muffin cases.

  2. Classic mode Step 2

    To make the topping combine the sugar and cinnamon in a small bowl and set aside.

    Ingredients for this step

  3. Classic mode Step 3

    In a large bowl sieve together the flour, baking powder, bicarbonate of soda, cream of tartar, nutmeg and salt. Set aside.

    Ingredients for this step

    • 270g 9½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Cream of tartar
    • 1tsp 1tsp Nutmeg (ground)
    • pinch pinch Salt
  4. Classic mode Step 4

    In a seperate bowl cream together the butter and sugar until light and fluffy. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla extract followed by the sour cream and buttermilk. Fold in the dry ingredients until just incorporated.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Eggs
    • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 250ml 8½ fl oz Sour cream
    • 60ml 2 fl oz Buttermilk
  5. Classic mode Step 5

    Using an ice cream scoop or large spoon drop a scoop of batter into the bowl with the sugar and cinnamon topping. Roll the dough around until it is covered in topping before placing into the muffin liner. Repeat with the remaining batter. Sprinkle with any leftover topping.

  6. Classic mode Step 6

    Bake until the muffins are golden brown and a skewer inserted into the centre comes out clean. This should take approximately 18 -20 minutes. Set on a wire rack to cool slightly before removing from the tin and serving warm.