Did your mom ever tell you “No cookies for breakfast!!”? Snickerdoodle cookies are one of my all-time favorites—they have just the right touch of ‘sugar and spice and everything nice.’ This recipe reinvents the cookie in muffin form and will let you cheat on the ‘no cookies for breakfast’ rule. Sorry Mom!


Snickerdoodle Muffins

Makes 12 muffins


  • 2 C flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 C butter,softened
  • 1  C sugar
  • 2 eggs
  • 1 C milk
  • 1/2 tsp. almond  extract
  • 1/2 C sugar
  • 1 Tbsp cinnamon
  1. Preheat oven to 375 degrees.  Grease a 12-cup muffin tin.
  2. Mix the dry ingredients together in a bowl.  In a separate bowl, combine softened butter, sugar, eggs, milk, and vanilla.  Mix well.  Combine this mixture with the dry ingredients and mix lightly just until combined.  Do not over mix.
  3. Mix together cinnamon and 1/2 cup sugar.
  4. Fill  muffin tins (distribute evenly) with batter and top each muffin with the cinnamon/sugar mixture.  This might seem like a lot of cinnamon sugar but that’s OK!
  5. Bake for 15-20 minutes or until a toothpick comes out clean.

*Note: These muffins are great fresh from the oven but can also be frozen—warm up in the microwave.

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