Go Back
+ servings

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
Total Time 25 minutes
Servings 6 large muffins
Calories 479kcal


  • Rubber spatula


  • 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


  • 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!



  • 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.


Serving: 1large muffin | Calories: 479kcal | Carbohydrates: 64g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 701mg | Potassium: 180mg | Fiber: 2g | Sugar: 28g | Vitamin A: 966IU | Vitamin C: 0.1mg | Calcium: 194mg | Iron: 3mg