Cookie Conversion

Of all the homemade cookies out there, I would have to say that the Snickerdoodle is my favorite. Now my mom’s snickerdoodles were just a little different than everyone else’s, for she adds nutmeg to the batter. A secret she would most likely get angry at me telling, but since she is hardly on the computer, I may have escaped a lecture. Anyway, I saw a while back and event called Muffin Monday, which I missed but put muffins on my mind. I created these awhile back but haven’t made them for years. What is so great about them is that they are rolled in cinnamon sugar just like the cookie so the top gets nice an crunchy while the muffin is nice and moist. In fact looking down at it, you would think you were just looking at a Snickerdoodle cookie(see below).

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, nutmeg,baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out  muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

And yet another reminder that this Saturday March 17th(St. Patty’s Day) all entries for HHDD#10 Cheesecake are due! So get those entries in if you haven’t already done so!!!




  1. Don’t laugh, but I saw this as your ‘recipe of the year’ about an hour and a half ago, and with family getting a sloooow start to the day and just starting to stir, moved to the kitchen to start baking. We LOVED them! I love how the muffins ‘cap’ and so we liked the big ones best. My sister is taking the recipe home, says she’ll make them in a muffin-top pan. Thanks muchly! AK

  2. Well, I think I proved that this recipe is idiot-proof! Did you ever have a day when you were glad nobody was in the kitchen with you to see all of your mistakes? My son sweetly asked “could you make something yummy for breakfast this morning?” and this recipe came to mind. It’s the last day of the holiday (I teach and it’s back to the classroom tomorrow) and we had time for a leisurely breakfast so I indulged him. Well, first one of the eggs shattered into the bowl and I had to fish shell pieces out of the batter, was out of nutmeg so used cinnamon, then I’m pretty sure that I put 1 1/2 C of sour cream in rather than 1 1/4 C. (I was using a 1/4 C measure and got distracted) My batter was somewhat less firm than it should have been and rolling the “balls” in cinnamon sugar was sort of messy, but the results were wonderful! My son thanks you for the recipe, and so do I. Now, ya got any ideas for lunch?

    Amy (Savannah,GA)

  3. Looks delicious!

  4. I know you’ve already gotten a million comments about these… but I just wanted to say thanks for the recipe! We loved them!

  5. Just made these to take into work tomorrow (and had to try one!) They are absolutely amazing! Thanks so much!

  6. OMG!!! theese look delish! i’m defanitly trying them!!
    (and i’m only 12!)

  7. oh my! snickerdoodles are a favorite of mine, and muffins are at the top of my “favorite baked goods” list… i’m always looking for new muffin recipes. can’t wait to try the snickerdoodles… yum! thanks for the recipe! (and thank your mom, too!)

  8. I made these today to go with our Easter lunch. They were fantastic and I should actually PAY you for the wonderful recipe. They were delicious and our whole family loved them.

  9. Just wanted to say I enjoy reading your blog. Made the muffins and they turned out great. Wasn’t exactly sure when to add the nutmeg to the batter so I just mixed it in with the dry ingredients. Happy to report you won’t be getting a bill from us.

  10. MY GOD. We just made these muffadoodles and they were so amazing that I creamed my pants. It was exactly like American Pie, but with Muffadoodles.

  11. Thanks so much for this recipe! I just found this through another blog and can’t wait to try it. I have been on the lookout for muffin recipes so this is great :)

  12. bakerylust says:

    I’m so glad I found this recipe! Can’t wait to try them. I wonder if I could convert this to a bread, also.

  13. How many grams is a stick of butter?

  14. Matt- there are 4 ounces in stick of butter so whatever that works out to in grams.

  15. 113 grams

  16. Wow, these muffins are amazing! I have been wanting to make them for about a month and for whatever reason kept not being able to. Finally this morning we made this. I am glad I didn’t give up. I have posted a link to your site on my blog.

  17. I made these about two months ago, and my boyfriend was initially leery (“What are these? Did you use a recipe or just throw things into a bowl? Have you tried them yet?” etc…). However, he now asks for them about every two weeks, and I’m pretty hooked too! I was wondering, though, should I chill the dough before rolling it in the cinnamon/sugar? It was so soft last time that I had a really difficult time rolling them. Thanks so much for your work!

  18. These are sooo good. I am not sure how I stumbled upon this website, but I am glad that I did. The only thing that I did differently was I added a little more sugar to the mix (my family has a huge sweet tooth) and added a little dash of cinnamon to the mix as well. I did find that I needed to cook them about 10 mins longer than listed, probably b/c I made huge muffins! Husband brought the extras to work and everyone thought that he bought them from a bakery. Thanks for sharing! Where is the recipe for the butterscotch blondies that I have read is fab? Can’t seem to find it. Thanks again for the recipe.

  19. I just made these and they are wonderful! I had a hard time getting them out of the tin though, I ended up cutting my finger : \. How do you grease your tins?

  20. Danielle C. says:

    I was thinking about making these, do you think Greek yogurt could be successfully swapped for the sour cream?

  21. I just made these muffins and my house smells wonderful! The only problem I had was getting them out of the pan. All of the tops broke off. I had even greased the top of the muffin pan. Any tricks to offer me fornext time?

  22. OMG!! These are the best muffins. Extremley moist and JUST like the cookie in flavor. I added cinnamon to the mixture too, just love it! THANK YOU!!

  23. Melissa says:

    Oh yum! I’m amazed at how similar they are to the cookie. A keeper!

  24. My husband will love these, thanks for the recipe!

  25. I made these, and they were absolutely delicious! But they stuck horribly to the pan, so they were more like… snickerdoodle muffin chunks XD

  26. So I made these again, and I used sour cream (instead of plain yogurt, because last time I didn’t have sour cream). The batter sat in the fridge for about two days. When i pulled it out it was a little elastic-y, like bread dough. I sprayed the pan like crazy, and then turned out beautifully, absolutely delicious! 5+ stars, I’m definitely making these again. Thanks for the awesome recipe! :D

  27. just saw that they posted this recipe (from someone else?) on the Tasty Kitchen blog.
    check it out:

  28. Oh my god…these are sooo goood! Thank you so much Peabody!

  29. sjoe what an awesome bake! We loved it for breakfast this morning, thank you for an awesome recipe!

  30. I made these today (tweaking the recipe slightly so they were more cupcake-like and not as muffin-y) and it is UNCANNY how much these taste like snicker-doodle cookies! Bravo!

  31. PRO BAKER says:

    Looks so good! Snickerdoodles are my all time favorite cookie as well! Definitely going to turn my FAMOUS Snickerdoodle recipe into muffins! Won’t even try your recipe because sorry but putting nutmeg in Snickerdoodles ruins them. I can always taste it and that flavor DOESN’T belong.

  32. So I was super excited about these muffins…planned on freezing some for breakfast. BUT I misread the recipe and only put in 1/4 C. flour, instead of 2 1/4 C. flour. I’m not the most experienced baker so I just thought how odd the batter was and moved right along. I’d post a picture if I could. :) My son was SO distraught! hahahaha. Definitely going to try them again when I get the chance…and a new muffin tin. HA!

  33. Question – my usual snickerdoodle recipe i use WW flour. can i exchange the flour in this one 1:1?

  34. I have no idea. Usually you can not go 1 on 1 for whole wheat.

  35. I saw this on Pinterest this morning and luckily had all the ingredients on hand so I have these in the oven right now. I can’t wait. I love snickerdoodles!

  36. I just made these and they are DELICIOUS! They’re tender, and have a nice sugary crust on the top, they are crackled like the cookies and smell divine! I highly recommend!

  37. When do you put in the nutmeg?? I thought I had forgot it, but you never put in when to add it.

  38. @Julia- with the dry ingredients

  39. Can you bake them in muffin liners?

  40. @Sofia- you can

  41. Linda Litzer says:

    These are awesome!!

  42. I finally made this and got rave reviews from my testers–thank you! Your blog is always fun to read!(^-^)/

  43. Can you use greek yogurt instead of sour cream?

  44. @monika- yes greek yogurt would work fine

  45. Made these today and took them in to hubby’s work for his coworkers. One said, “I wish I could be married to you!” because of the muffins! :) They are delicious!! Thank you for an awesome recipe!

  46. Loved the flavor but…where did I go wrong? The tops sunk and they were fragile and fell apart. No muffin consistency

  47. Your baking soda could have risen too quickly or your oven temp was running hot. These ones have a flat top so if not cooked long enough so they can sink.

  48. Ahh! The myriad (SAT vocab word, anyone?) of snickerdoodle recipes are overwhelming me!! I guess I just have to make them all and see which one triumphs. Haha. Jk. But have you tried the snickerdoodle bread recipe? It’s soo good, buttery, rich, and dense. I made the bread into snickerdoodle muffins… but now I want to try these too!

    Here are my snickerdoodle “bread/muffins”!

  49. Stacy Turner says:

    I made this and baked it in a loaf pan for church this morning. I figured I could get a few more servings as a loaf instead of the muffins. Wow, did this ever go fast! I shared your recipe with a few people too. Thank you for sharing with us!

  50. I made those muffins for dinner tonight and they were delicious. My whole family loved it. I only made half the recipe and still made 12 small size muffins, the ratio soft inside to crunchy outside was perfect. I don’t use sour cream so i used 0% greek yogurt and they came out moist and divine! Definitely making those again. Thanks.


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