4.82 from 22 reviews

Maple Snickerdoodle Muffins

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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.

snickerdoodle muffins on parchment paper.

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.

ingredients needed to make muffins in glass bowls.
  • 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.

butter being brushed on top of muffins in a muffin pan.
  1. Cream the butter and sugar.
  2. Add in remaining wet ingredients.
  3. Fold in the dry ingredients just until combined.
  4. Scoop into prepared muffin tin.
  5. Bake!
jumbo muffins in a 6 count muffin pan with cinnamon and sugar on top.

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.
butter brushed on top of a snickerdoodle muffin on a white speckled plate.

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.

Are muffins and cupcakes the same thing?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.82 from 22 reviews

Maple Snickerdoodle Muffins

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 large muffins
These Maple Snickerdoodle Muffins bake up beautifully and are bursting with all of the cinnamony-sugary flavors of the classic snickerdoodle cookie. The addition of maple adds a fun twist to these delightful muffins!


  • 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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • 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!


Rubber spatula



  • 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.

Nutrition Information

Serving: 1large muffin, Calories: 479kcal (24%), Carbohydrates: 64g (21%), Protein: 7g (14%), Fat: 22g (34%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 64mg (21%), Sodium: 701mg (30%), Potassium: 180mg (5%), Fiber: 2g (8%), Sugar: 28g (31%), Vitamin A: 966IU (19%), Vitamin C: 0.1mg, Calcium: 194mg (19%), Iron: 3mg (17%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Photography: photos taken in this post are by Megan from The Broke Girl Table.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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I’m on an anti-inflammatory diet so I made some mods to this recipe. I used ghee vs butter, barista blend oatmilk, chia eggs (ground chia and water), cashew yogurt, granulated maple sugar vs cane, and whole wheat pastry flour. I accidentally mixed all the topping ingredients so I just used it as a glaze. Doubled the recipe and made a dozen. The whole family is so glad I did! These are amazing! Soft and tender with all the wonderful snickerdoodle flavor. Yum! With the replacements, these are full of fiber and protein and virtually no dairy. It could be vegan by using coconut oil (softened, not melted) instead of ghee. I’ll definitely make these again!

Comment Type
Ashley Davidson

These just came out of my oven! My house smells amazing and the muffins taste even better! My 2 year old gave them 2 thumbs up! He anxiously waited and wanted one as soon as they came out! This recipe is a keeper for sure! I did bake my for 15 minutes and they were perfect!


Delicious! Super fluffy and just the right amount of sweetness. My only tip would be to not over bake to make sure they aren’t too dry. But butter solves that (and any other!) problem!

Anu Riley

Hi there tried this out as mini loaves; it made 3 and I baked for about 28 minutes. I used parchment paper liners as well but am unsure if that’s a requirement.

I used the sugar free maple syrup and upped the sugar to 1/3 cup. Also used vanilla yogurt and almond milk.

I accidentally melted the butter WITH the cinnamon and sugar so I just brushed that on top! Made a lovely looking glaze!

I have yet to try them myself but my husband did and thought it was great. It smells lovely and I can’t wait to try a slice myself!

Anu Riley

Can you use sugar free maple syrup? Thanks!

Anu Riley

Thank you so much!

Has anyone tried to make these into mini loaves, not muffins?

Ashley Gongora

Amazing Recipe! I’ve made these weekly for my family! Never thought I’d use maple syrup in a muffin recipe!
Perfect amount of sweetness!

Sadia Malik

the muffins look delicious, like the snickerdoodle flavor


Made these muffins tonight! OMG! They are the best ones I have ever made. My kitchen is still full of flavors 🙂


This muffin is so delicious, and since the kids are familiar with snickerdoodles, it has become an instant hit with my family.


These are like donut muffins my aunt used to make. But better!