Snickerdoodle Muffins

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Snickerdoodle MuffinsI bookmarked this recipe a couple years ago, after a friend sent me a link to a blog post about a food blogger who received an email from a reader asking for a refund because she tried this recipe on the blog and didn’t like it. I kid you not.

While I have received emails and comments from people not liking a recipe and calling it a waste of money, I have never been asked for a refund. (I just don’t understand some people!)

These muffins are good–they’re moist, fluffy, and taste like a snickerdoodle, but look like a muffin. While they’re easy to make, they are a little messy but definitely worth it. And they’re also a nice change from everyday chocolate chip or berry muffins.

Photos of the process here.

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
plus 1 cup sugar and 2 TBSP cinnamon mixed together for rolling


  1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
  2. In a separate bowl, mix together the flour, baking soda, baking powder, and cream of tarter.
  3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in three additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
  4. Using an ice cream scoop (I used a large cookie scoop), scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into a greased muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins (I got 18).
  5. Bake them for approximately 20-22 minutes in a 350F degree oven or until they are golden brown.

Recipe from Culinary Concoctions by Peabody.


13 Responses to “Snickerdoodle Muffins”

    veggievixen on 1 May 7th, 2009 3:04 pm

    mmm so delicious!

    bakingblonde on 2 May 7th, 2009 3:40 pm

    They sound great!

    Seanna Lea on 3 May 8th, 2009 5:45 am

    Those look really good. I’m out of eggs (and in my attempts to use all of the perishables getting low in the butter department), so I wonder what would be best as a substitute for the eggs.

    Cheryl on 4 May 8th, 2009 10:43 am

    this might be a stupid question, but can I leave the cream of tartar out? I dont have any…

    food librarian on 5 May 8th, 2009 5:07 pm

    I made these recently too. Yours look so fantastic!! Love them!

    audrey on 6 May 9th, 2009 1:30 am

    your blog is awesome. i want to try the low fat chocolate muffins first but these look good.

    next time someone who follows a recipe says they want a refund, tell them there’s a $50 charge per word for every negative comment on your blog.

    audrey on 7 May 9th, 2009 1:32 am

    here’s an answer to food librarian’s comment about cream of tartar subs:

    Cathy on 8 May 9th, 2009 12:10 pm

    How ’bout if you pay me to try them, then if I like them I’ll pay you back :0) That should top the refund one!! They sound good, snickerdoodle anything has to be good!

    Hilary on 9 May 12th, 2009 2:08 pm

    I posted this same recipe! I can’t remember where I foudn the recipe, but I LOVED them!!!! They were definately a nice change from the regular flavors of muffins!

    Cheryl on 10 May 15th, 2009 7:45 am

    okay, so I just went out and bought the tartar. I made the muffins and they were awesome… but where does the nutmeg go???

    Hilary on 11 May 15th, 2009 10:21 am

    Oops!! I hate nutmeg so I left it out, I should have noted that. Look at the link to the original recipe to see the nutmeg part. Sorry! I’ll fix it later!

    Cheryl on 12 May 18th, 2009 11:16 am

    lol, I dont like nutmeg either, so I skipped it. Ive made these twice to RAVE reviews, and people keep asking for the recipe.

    hfcougar on 13 June 27th, 2009 10:10 am

    This is the only thing I’ve baked in weeks that my housemates have eaten all of without my prompting!

    Since there was no direction about the nutmeg, I put it on the inside of the muffin (with the flour, etc.) rather than in the coating. My friends and I do this with our shortbread too, it’s our secret ingredient. I don’t know if this is where the nutmeg was originally supposed to go, but for people who do like nutmeg, it’s great!