Glazed Snickerdoodle Muffins
Prep time
Cook time
Total time
Recipe type: Quick bread, Muffin
Cuisine: Adapted from Culinary Concoctions by Peabody
  • Muffins:
  • 1 cup (2 sticks) unsalted butter, at room-temperature
  • 1 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2¼ cups all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¾ tsp. cream of tarter
  • ¾ tsp. freshly grated nutmeg
  • 1¼ cups sour cream
  • 1¼ cups cinnamon chips
  • 1 cup granulated sugar
  • 2 tbs. cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • ½ tsp. vanilla extract
  • 2 tbs. milk
  1. Preheat oven to 350 degrees F. Grease 2 muffin tins.
  2. In the bowl of a stand mixer, add butter and 1 cup of sugar. Cream for 3-5 minutes or until fluffy and pale in color. Add the vanilla. Add the eggs one a time, mixing after each addition.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
  4. Add the flour mixture and sour cream alternately to the butter mixture, starting and ending with the flour. Scrape down the bowl as needed. Fold in the cinnamon chips.
  5. In a small bowl, whisk together 1 cup of sugar and 2 tablespoons of cinnamon.
  6. Using an ice cream scoop, scoop the batter into the cinnamon-sugar mixture and roll around to coat completely, making sure not to press your fingers into the batter while you roll. Place the coated muffins into the prepared tins.
  7. Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
  8. Glaze: In a small bowl, whisk together powdered sugar, vanilla and milk until smooth.
  9. Drizzle the glaze over the warm muffins with a spoon or a fork.
Recipe by The Messy Baker Blog at