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Overhead shot of two snickerdoodle muffins with cinnamon-sugar topping on a white surface.

Snickerdoodle Muffins with Yogurt

Cinnamon-sugar snickerdoodle muffins made with yogurt and butter for a tender crumb. Easy 45-minute recipe yields 12 muffins.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 180 kcal

Ingredients
  

  • 1 cup granulated sugar 200 g; brown sugar can be used for richer taste
  • 2 teaspoons ground cinnamon add more if you prefer a stronger flavor
  • 3/4 cup whole-milk plain yogurt 180 ml; Greek yogurt may alter consistency
  • 1/2 cup unsalted butter 113 g; melted; substitute coconut oil for dairy-free
  • 2 large eggs
  • 1 teaspoon vanilla extract pure is best
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour 188 g; whole wheat or gluten-free blend works
  • 1 tablespoon cinnamon sugar mixture for topping

Instructions
 

  • Preheat oven and line tin:

    Heat oven to 375°F (190°C). Place paper liners in a 12-cup muffin tin.

  • Mix cinnamon-sugar topping:

    Combine 1 tablespoon granulated sugar with 1 teaspoon ground cinnamon in a small bowl; reserve for topping.

  • Whisk wet ingredients:

    Whisk 3/4 cup granulated sugar, yogurt, melted butter, eggs, and vanilla in a large bowl until smooth.

  • Stir in dry ingredients:

    Stir baking powder, baking soda, salt, and the remaining 1 tablespoon cinnamon into the wet mixture until blended.

  • Fold in flour:

    Fold in flour gently until just combined (avoid overmixing).

  • Fill cups and add topping:

    Evenly distribute batter among muffin cups. Top each with the cinnamon-sugar mixture.

  • Bake until golden:

    Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool in pan then rack:

    Let cool in the pan for 5 minutes, then move to a wire rack to cool fully.
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