Since I love snickerdoodle cookies so much I was inspired to make Maple Snickerdoodle Muffins! These are especially great for Fall because they are so cozy and flavorful.
These snickerdoodle muffins are BIG bakery style muffins, soft and moist, easy to make and loaded with the quintessential snickerdoodle flavors: cinnamon & sugar! The maple syrup gives the muffins the perfect buttery-maple vibes and fills your kitchen with the best warming smells.
If you love these muffins, you’ll have to also try my peanut butter muffins , lemon poppyseed muffins , or these delicious applesauce muffins .
Ingredients you will need for this recipe
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter : take the butter out to softened before you begin to bake.
- Maple syrup : be sure to use a quality pure maple syrup, and not something like pancake syrup.
- Flour : all purpose flour is my go-to. I have not tested these muffins with any other flour.
- Vanilla Extract : a pure vanilla extract. You could also use a maple extract for more maple-y flavors.
- Milk & Yogurt: I use full fat for the best results. Bring these to room temperature before mixing in.
- Eggs : egg need to be at room temperature, too!
- Other ingredients needed: Baking powder, baking soda, ground cinnamon and salt.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card .
- Cream the butter and sugar.
- Add in remaining wet ingredients.
- Fold in the dry ingredients just until combined.
- Scoop into prepared muffin tin.
- Bake!
Expert Tips
- The most important thing for this recipe is all ingredients should be at room temperature. This ensures they incorporate well into the other ingredients and prevent a coagulated batter.
- Use jumbo muffin liners to make them easy to remove from your pan if you don’t have a non-stick pan.
- Enjoy with a smear of butter or peanut butter on your muffin!
- Soggy muffins : this can happen when muffins are left in the pan for too long after removing from the oven. Allow them to cool slightly and then transfer onto wire rack.
- Dry muffins: can be due to an over mixed batter or too much flour. Be sure to use a dry measuring cup when measuring out flour, and don’t pack it in! It also can be the result of overcooked muffins.
- Muffins didn’t rise: check to make sure baking powder and baking soda are not expired. Also, avoid opening the oven door as heat is loss and muffins can sink.
Storage and Freezing
- Muffins will stay fresh covered at room temperature for 2 days or in the fridge for up to 5-7 days.
- Freezing: Once cooled, muffins can be frozen for up to 3 months in a freezer safe container.
Substitutions & Variations for this recipe:
- If you don’t have yogurt, you can use sour cream.
- Cream of tartar can be used if you want a snickerdoodle taste (1/8 tsp).
- Add in cinnamon chips for fun!
- Feel free to add in chopped nuts (walnuts or pecans would be my choice!)
- To make these gluten free muffins, I would consider using a 1:1 gluten free flour.
- You can make these muffins smaller, adjust baking time as needed.
More recipes to love
Maple Cookies with Maple Glaze
Maple Scones with Pecans
Apple Butter Snickerdoodles
Cinnamon Banana Bread
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Photography: photos taken in this post are by Megan from The Broke Girl Table.
Maple Snickerdoodle Muffins
Equipment
- Rubber spatula
Ingredients
- 8 Tbsp. unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/4 cup plain Greek yogurt (or sour cream), room temperature
- 1 1/2 tsp. vanilla extract
- 2 cups all purpose flour, spooned and leveled
- 2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
For the muffin topping:
- 1 1/2 Tbsp. unsalted butter, melted
- 1 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat the oven to 375° F and spray a large 6-cup muffin tin with non-stick baking spray.
- Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until smooth and well combined. 8 Tbsp. unsalted butter, softened, 1/4 cup granulated sugar
- Then add in the maple syrup, eggs, milk, yogurt and vanilla and mix again. 1/2 cup pure maple syrup, 2 large eggs, room temperature, 1/2 cup whole milk, room temperature, 1/4 cup plain Greek yogurt (or sour cream), room temperature, 1 1/2 tsp. vanilla extract
- Remove the bowl from the stand mixer and using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon and salt. Fold just until combined. 2 cups all purpose flour, spooned and leveled, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 1/2 tsp. ground cinnamon, 1/2 tsp. salt
- Scoop the batter into the muffin tin.
- Bake for 18-20 minutes or until you insert a toothpick and it comes out clean. (Careful not over bake!)
- While the muffins bake, combine the cinnamon and sugar together in a small dish. Melt the butter separately in the microwave in a microwave safe dish for 10-15 seconds or until melted. 1 1/2 Tbsp. unsalted butter, melted, 1 Tbsp. granulated sugar, 1 tsp. ground cinnamon
- When the muffins are done, remove from the oven and brush the butter on the muffin tops. Lastly, sprinkle with a pinch of cinnamon & sugar on top.
- Enjoy as is or with a little smear of butter or even peanut butter!
Video
Notes
- Can be made using a 12-cup/12-well muffin tin as well. Baking time adjusted. Check them around ~12-13 minutes.
- Muffins will stay fresh covered at room temperature for 2 days or in the fridge for up to 5-7 days.
- Use jumbo muffin liners to make them easy to remove from your pan if you don’t have a non-stick pan.
