If you love snickerdoodle cookies, then you will love these soft and fluffy snickerdoodle muffins. They are easy to make and taste like bakery-style snickerdoodle muffins.
Who doesn’t love snickerdoodles? They were one of the three cookies my dad and I used to make on the regular. When I was a kid, my dad did the baking in our home. He had a major sweet tooth-as do I-so we would bake cookies at least once a month. In our rotation were peanut butter cookies, no bake cookies, and snickerdoodles. It was a great way for us to bond and I always had the best time with him.
I hadn’t made a new muffin recipe in quite a while. Back a few years ago, I wanted to do a 50 muffin series. I think I got about 15 muffins in and realized 50 was a lot of muffins to bake! I’ve made a few muffin recipes since then, and will continue to do so, but I don’t bake as much as I used to.
Since we started eating a more paleo-ish lifestyle, baking has taken a back seat. I do enjoy finding healthy alternatives to some traditional recipes (like my paleo cranberry muffins), but it definitely takes some trial and error (and a lot of time and patience) to get those recipes just right.
But the other day I had a hankering for something sweet. For some reason snickerdoodles came to mind, and I thought I’d try out a snickerdoodle muffin. This soft and fluffy snickerdoodle muffin recipe is the result!
Soft and Fluffy Snickerdoodle Muffins
The batter for these easy snickerdoodle muffins takes no time to whip up. Add the streusel-like topping and you have a bakery-style snickerdoodle muffin recipe that doesn’t have nearly the calories of the actual bakery muffins.
*Side note: Did you know Costco muffins have over 1,000 calories per muffin?! Yes, I know they are huge, but that is 3/4 of my daily calories….in 1 muffin friends! I highly recommend you shy away from those and try your hand at your own muffin recipe (I have a few recipes for you to try😉 ).
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1 egg, room temperature
- 3/4 cup milk
- 1/3 cup avocado oil
- 1/4 cup flour
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 2 tbsp butter, softened but not melted
- Preheat oven to 400 degrees and line a cupcake pan with 10 liners.
- In a large bowl, mix flour, sugar, baking powder, cinnamon and salt. Set aside.
- In a medium bowl beat together egg, milk and oil.
- Add the wet ingredient into the dry ingredients and mix until just combined.
- Fill 10 cupcake liners 3/4 of the way full.
- Combine all topping ingredients in a small bowl. Use your fingers to mash up the butter until the mixture is crumbly. Top the 10 muffins evenly with the streusel topping (you may have some topping left over).
- Bake 18-20 minutes, or until the muffins are just hardening on top, or are just starting to brown. Don't over bake, you don't want your streusel topping to burn.
- You can substitute regular milk for almond milk.
- Vegetable oil can be substituted for avocado oil.
My kids gobbled up these soft and fluffy snickerdoodle muffins right out of the oven. And they were just as good the next day. I always prefer muffins right out of the oven, but these kept so well! I stored them right on the counter so the streusel topping stayed crunchy. You can also store them in an air-tight container if you need to keep them longer, but I would set them out for a bit before you serve again if you want that crunch in the topping.
Give this snickerdoodle muffin recipe a go and I promise you won’t be disappointed.