These Snickerdoodle Muffins with White Chocolate come together easily and quickly with ingredients you likely already have in your pantry and refrigerator. When you are looking for a kid-friendly, simple recipe to make, reach for this one.
While these make a beautiful dessert, they also are a fun way to start your day at breakfast or brunch. A touch of sweetness is the perfect morning indulgence!
These muffins are a true delight. Light inside with a bold cinnamon flavor topped with a crunchy, buttery cinnamon topping that is addicting. You can’t eat just one!
If you have young ones who want to learn how to bake, this would be a great recipe to start with. It teaches them how to judge what room temperature butter feels like, what a recipe means by creaming (the butter and sugar together), how to crack an egg, and measuring dry ingredients. For the littlest ones, they will LOVE helping brush the muffin tops with the butter/cinnamon/sugar mixture!
When teaching someone who is new to baking, always have them crack the egg into a small bowl and not directly into the mixing bowl. If the recipe calls for more than one egg, have them crack each one into the small bowl, remove any bits of shell if needed, and pour the egg into another bowl. Repeat with the rest of the eggs, one at a time. This will get them in the habit of being careful with the shells and is good practice!
I used Bob’s Red Mill 1-to-1 GF flour because I was out of my own GF blend*. It is much heavier than my blend so I used 247 grams of the Bob’s instead of the 200 grams called for in the recipe! As noted below (in the Gluten Free Tips section), always weigh each blend you use to find out what the actual weight and difference is! If you are using regular all-purpose flour, most ordinary American brands of flour weigh 120 grams per cup.
The house smells incredible while these are baking and the Artist was excited to try one as soon as they were cool enough. They are mildly sweet with lots of cinnamon flavor and a crunchy sugary topping. They are thoroughly satisfying when you crave a little sweetness!
These Snickerdoodle Muffins are delightful treats, perfect after school when the kids are starving, on summer evenings when dinner is later they help keep the hunger pangs at bay, and just the right sweet bite with a cup of coffee or tea while curled up reading a good book.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Snickerdoodle Muffins with White Chocolate:
- GF flour or all-purpose flour, xanthan gum, if needed, baking powder,
- Baking soda, cinnamon, salt, butter, sugar, egg, vanilla, milk,
- Sour cream, white chocolate chips, and pecans (optional)
PRO Tip:
Using a cookie scoop helps you portion the batter cleanly and evenly. I have several sizes for a variety of uses. They are invaluable if you bake a lot.
PRO Tip: How to Soften Butter in the Microwave
If you forgot to leave the butter out on the counter to warm up and soften, you can use your microwave carefully and have great results! Set the butter stick(s) on a small plate and microwave for 5 seconds. Turn the stick(s) so a different side is up and microwave for another 5 seconds.
Continue turning and microwaving, gently squeezing after each 5 seconds and stopping when there is a slight “give” when you press the sides. Be careful not to go too far and melt the butter, be patient and it will be perfect in just a few seconds! Use as directed in your recipe.
How to make Snickerdoodle Muffins with White Chocolate:
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt and set aside.
- Beat the butter and sugar together for 2 minutes until creamy and smooth. Add the egg and mix in. Add the vanilla, milk, and sour cream, mixing until thoroughly combined.
- Mix the dry ingredients into the butter/sugar mixture until just combined. Don’t over mix. Stir in the white chocolate chips.
- Scoop the batter into buttered or lined with paper liners muffin pan about 2/3 full. Bake at 350°F (191°C) for about 20 to 22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the muffin tins a few minutes then transfer to a wire cooling rack set over a sheet of parchment, waxed paper, or foil to catch drips.
- While the muffins are baking, make the topping by melting the butter. Stir in the granulated sugar and cinnamon to make a paste. If the mixture gets cool and hardens before using, microwave for about 15 to 20 seconds to loosen everything up again. Stir to blend.
- Brush the tops of the muffins with the butter/sugar/cinnamon mixture using a small pastry brush. Sprinkle with chopped pecans if desired. Let cool to room temperature before eating.
PRO Tip:
Pastry brushes are inexpensive and come in handy so often. I use mine for baked goods, for oiling a pan, as well as when I BBQ meats and veggies. Definitely worth getting for your baking equipment drawer.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Snickerdoodle Muffins with White Chocolate
These Snickerdoodle Muffins with White Chocolate come together easily and quickly with ingredients you likely already have in your pantry and refrigerator. When you are looking for a kid-friendly, simple recipe to make, reach for this one.
Ingredients
Muffins
- 1-2/3 cups (200g*) of my gluten-free all-purpose flour** (see below) or regular all-purpose flour
- 1/4 tsp xanthan gum only if your blend doesn’t already contain it
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1-1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (1 stick; 113g) unsalted butter, at room temperature
- 2/3 cup (132g) granulated sugar
- 1 large egg (50g)
- 3 tsp vanilla extract
- 1/2 cup (113g) milk
- 1/4 cup (57g) sour cream
- 3/4 cup (133g) mini white chocolate chips
Topping
- 2 tbsp butter, melted
- 1/4 cup (50g) granulated sugar
- 2 tsp ground cinnamon
- Chopped pecans, optional
Instructions
- Preheat the oven to 350°F (191°C). Generously butter a standard muffin pan or use paper liners. Set the pan aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until blended evenly. Set aside.
- In the bowl of your stand mixer or using a hand mixer, cream the butter and sugar on medium for 2 minutes until creamy and smooth. Add the egg and mix in. Scrape the bowl and beater thoroughly. Then add the vanilla, milk, and sour cream, mixing until thoroughly combined. Scrape the bowl again.
- Working on the lowest speed, mix the dry ingredients into the butter/sugar mixture, just until combined. Don’t overmix. Stir in the white chocolate chips. Scrape the bowl, mixing in any unmixed ingredients into the thick batter.
- Scoop the batter into the prepared muffin tins using a cookie scoop, filling each about 2/3 to 3/4 full. Bake in the hot oven for about 20 to 22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs and the tops are golden. Remove from the oven.
- Allow to cool in the muffin tin for a couple of minutes before transferring to a wire cooling rack set over a sheet of parchment, waxed paper, or foil to catch drips.
- Make the Topping: While the muffins are baking, melt the butter for the topping. Stir in the granulated sugar and cinnamon to make a paste. If the mixture gets cool and hardens before using, microwave for about 15 to 20 seconds to loosen everything up again. Stir to blend.
- Once the muffins are out of the oven and on the wire rack, use a pastry brush to brush a thin layer of the topping mixture over each muffin. Sprinkle with chopped pecans if desired. Set aside to let them finish cooling to room temperature.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** Today I used Bob’s Red Mill 1-to-1 GF flour because I was out of my own GF blend. It is heavier than my blend so I used 247 grams of the Bob’s instead of the 200 grams called for in the recipe! As noted above, always weigh each blend you use to find out what the difference is! If you are using regular all-purpose flour, most ordinary brands of flour weigh 120 grams per cup.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 233mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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