Maple Snickerdoodle Muffins

Since I love snickerdoodle cookies so dang much I was inspired to make Maple Snickerdoodle Muffins!

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

• Butter
• Maple Syrup
• Flour & Sugar
• Vanilla Extract
• Milk & Eggs
• Yogurt
• 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!

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
• Maple Bran Muffins
• Plum Perfect Breakfast Muffins
• Is Soybean Oil Healthy?

Say hello to snickerdoodle muffin perfection! Happy Baking!

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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!

5 from 9 reviews

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 large muffins

Calories: 531kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Rubber spatula

Ingredients

• ▢ 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:

• ▢ 1 1/2 Tbsp. unsalted butter, melted
• ▢ 1 Tbsp. sugar
• ▢ 1 tsp. cinnamon

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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. Then add in the maple syrup, eggs, milk, yogurt and vanilla and mix again.
• Remove the bowl from the stand mixer and using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon and salt. Mixture may seem thin, that's okay. Fold until incorporated. 
• Spoon the batter into the muffin tins and bake for 18-20 minutes or until you insert a toothpick and it comes out clean. (Do 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.
• When the muffins are done, remove from 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!

Video

Notes

Can be made using a 12-cup/12-well muffin tin as well. Baking time adjusted. Check them at 12-13 minutes. 

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Nutrition

Serving: 1muffin | Calories: 531kcal

Hi, I’m Tawnie!

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.

More about Tawnie