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. Be sure to watch the recipe video too!
These muffins are just like they classic cookie but in muffins form: chewy and of course loaded with cinnamon!
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…
Ingredients you will need for this recipe
Flour & Sugar
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!
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.
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If you enjoy these Maple Snickerdoodle Muffins, you should consider trying these other popular muffin recipes on Kroll’s Korner!
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!
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