These Maple Snickerdoodle Muffins are soft, cakey, and deliciously easy to make! The famous cinnamony-sugary snickerdoodle combination bursting with maple flavor in each bite.
What is your all time FAVORITE cookie? For me, snickerdoodles are hands down my all time favorite cookie. They have to be chewy and of course loaded with cinnamon!
Since I love snickerdoodles so dang much I was inspired to make them for today’s muffin Monday post. Obviously 🙂
As I am writing this post, I am sitting in New York City overlooking this gorgeous concrete jungle. I can see the One World Center right from our apartment…which we are actually going to go visit here in a few hours! (A friend is letting us stay in here apartment because she is out of town…we got lucky!). I brought Cam to Long Island to meet my New York family and we hung out with them for a few days. Now, we are exploring the city for the next 6 days! It is Cameron’s very first time here so we are certainly enjoying it together.
We plan to see all the things, and EAT all the things while we are here. I am thinking of doing a “round up” of all of the places we ate, and all of the places recommended to us after our trip. This city has so much to offer I wish we could do it all!
Back to the recipe…These Maple Snickerdoodle Muffins bake up beautifully and are filled with those reminiscent flavors of snickerdoodle cookies! #MuffinMonday #KrollsKorner Click To Tweet
Ingredients you will need for this recipe:
- Maple Syrup
- Flour & Sugar
- Vanilla Extract
- Milk & Eggs
- Baking Powder & Baking Soda
- Cinnamon & salt
All of these ingredients are probably ingredients you have on hand already. That’s the joy of baking, if you keep your baking cabinet stocked with the staples you can throw many of my recipes together! For example, these lemon poppyseed muffins and these gluten free peanut butter blueberry cookies are easy to make and delicious!
Popular questions about these muffins:
Can these muffins be turned in to cake?
- I have never actually make these muffins as a cake. My advice for trying this out would be to increase the baking time to 30 minutes and you may need to thin the batter out a little more for the cake so it’s not too dense.
Can these Maple Snickerdoodle Muffins be frozen?
- YES! I love freezing muffins. In fact, I freeze almost every muffin recipe I make because I love having them on hand!
Substitutions & Modifications for this recipe:
- If you don’t have yogurt, you can use sour cream.
- Cream of tartar can be used if you want (1/8 tsp) but not required.
- I love adding in cinnamon chips in this recipe too (1/2 cup) but once again, not required.
- To make these gluten free muffins, I would consider using alternatives such as brown rice flour, millet flour, tapioca starch/flour and also xanthan gum.
If you enjoy these Maple Snickerdoodle Muffins, you should consider trying these other popular muffin recipes on Kroll’s Korner!
- The Ultimate Nutella Coffee Muffins
- Blueberry Buttermilk Cinnamon Muffins
- Boozy Banana Bread Muffins with Spiced Rum
- Olive Oil Orange Rosemary Muffins
- Plum Perfect Breakfast Muffins
Say hello to snickerdoodle muffin perfection! Happy Baking!
Maple Snickerdoodle 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!
- 1 stick (8 Tbsp.) Unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup maple syrup
- 2 large eggs
- 1/2 cup milk (I use whole milk)
- 1/4 cup yogurt, plain
- 1 1/2 tsp. vanilla extract
- 2 cups All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon, ground
- 1/2 tsp. salt
For the muffin topping:
- 3 Tbsp. unsalted butter, melted
- 1/3 cup sugar
- 2 tsp. cinnamon
Preheat the oven to 375 degrees F and spray a large muffin tin with PAM, set aside.
Using a stand mixer, add the softened butter and granulated sugar to the mixing bowl and cream together until smooth and well combined. Then add in the maple syrup, eggs, milk, yogurt and vanilla until mixed.
Remove the bowl from the stand mixer and fold in the flour, baking soda and powder, cinnamon and salt using a rubber spatula. Mixture may seem thin, fold until incorporated.
Spoon the batter into the muffin tins and bake for 15-20 minutes, until you insert a toothpick in and it comes out clean! While muffins bake, mix the muffin topping cinnamon and sugar together and melt the butter separately. When muffins are done and have cooled for about 5 minutes, brush the butter on top and sprinkle the cinnamon/sugar mixture on top of that. Enjoy warm!