Snickerdoodle Muffins

The cookie is amazing tasting, so let’s bring those same great flavors and textures to a muffin!
Without the cinnamon-sugar topping, this is a great muffin recipe that you can use as a base to create other flavor variations – like adding some orange zest and dried cranberries, or blueberries and sliced almonds.


Be sure all ingredients are at room temperature before mixing the wet and dry ingredients together, or the mixture will congeal the butter and make it melt unevenly in the oven (leaving air pockets inside the muffin).

*TIP: Use a spring-loaded ice cream scoop to equally portion out the batter into prepared muffin tins, it’s the perfect amount of batter!

Once muffins are baked, remove from oven and while still warm, brush tops with melted butter, then sprinkle with the cinnamon-sugar mixture (or roll tops in cinnamon-sugar mixture to coat).SnickerdoodleMuffin3


Snickerdoodle Muffins

Marla Hingley
4.50 from 2 votes
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Servings 12


  • 2 ¾ cups GF Flour Blend for Baking
  • 1 cup sugar
  • 1 ¼ tsp xanthan gum
  • ¼ cup cornstarch
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 1 cup buttermilk room temperature
  • 8 Tbsp butter melted & slightly cooled
  • 2 eggs + 1 yolk
  • 1 tsp vanilla


  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 2 Tbsp butter melted


  • In a large bowl whisk together the first 8 dry ingredients.
  • In another bowl whisk together the buttermilk, butter, eggs and vanilla. Then add into dry ingredients, stirring until just combined.
  • Scoop batter into prepared muffin tins and place in fridge for 30 minutes.
  • Bake at 375°F for 20-25 minutes.
  • While still muffins are still warm, brush tops with melted butter, then sprinkle with the cinnamon-sugar mixture (or roll tops in mixture to coat).
Tried this recipe?Let us know how it was!
See also
Pumpkin Loaf


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  1. 5 stars
    These are really good! I cheated and used GF Bisquick, left out the baking powder and xanthan gum, since they are in the Bisquick.

  2. Xanthan gum is used to replace the baking properties of gluten. If you want to create baked goods as close to the ‘real thing’ as possible (especially in regards to texture), using xanthan gum is your best bet. It is made from corn, here is more info on it: Xanthan Gum Info & Substitutes . It is available in most large grocery stores in the gluten free sections, or in organic foods stores.

  3. You can replace out 1/3 of the sugar without any substitutes and it shouldn’t affect the texture. But removing any more than that (in terms of volume) will definitely affect the texture of the final product. Here is more info on sugar substitutions.

  4. Using buttermilk makes a more tender cake crumb (due to the acids in the milk), but if you want to use skim milk just add 1 Tbsp of white vinegar to the milk (stir and let sit for 5 minutes before adding to batter).

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