A snickerdoodle muffin on a white plate

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!
Course Breakfast
Cuisine American
Keyword maple, muffins, snickerdoodle
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 5 minutes
Total Time 25 minutes
Servings 6 large muffins
Author Tawnie Kroll


  • 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!