Snickerdoodle Muffins

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EASY Snickerdoodle Muffins stuffed with Nutella! AKA muffins dunked in butter and generously coated in cinnamon-sugar for a baked muffin that tastes like a fried donut AND each with a surprise Nutella center!

These melt in your mouth Snickerdoodle Muffins are super quick to whip up and make the best special occasion breakfasts or dessert (like Christmas)! They are destined to become a new favorite!

Easy Snickerdoodle Muffin Recipe

Have you met my friend Sally from Sally’s Baking Addiction? She is the creator of the number one dessert blog and is as sweet as all her brilliant desserts! I made her famous Salted Caramel Dark Chocolate Cookies last year for neighbor Christmas goodies and they were the hit of the crowded cookie plates! All her desserts are reliable/no fail, and easy-to-follow. She is my go-to baker for everything sweetly indulgent.

These crazy delicious Snickerdoodle Muffins are from her cookbook, “Sally’s Baking Addiction: Irresistible Cookies, Cupcakes and Desserts for Your Sweet-Tooth Fix.” This cookbook has been newly expanded with an additional eight brand-new cookie recipes and now is in paperback! Every single one of the 80 drool-worthy recipes includes a gorgeous photo so you can eat with your eyes long before your belly.

One of my favorite aspects of Sally’s recipes is that as fancy as they sometimes may look or sound, they are super easy! These Snickerdoodle Muffins, for example (called Nutella-Stuffed Cinnamon and Sugar Muffins in her book), are no exception. They might sound fancy but are SO easy to make and taste absolutely divine. And to be competently honest, while I expected them to be delicious, because, after all, they are from Sally, they aren’t just knock your socks off delicious, they are blow your socks off delicious!

This Snickerdoodle Muffin recipe makes 8 muffins, but I highly recommend doubling it or even going crazy and tripling it for a full 24 muffins. There is always someone in need of a Nutella Stuffed Snickerdoodle Muffin you could share with!

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Snickerdoodle Muffins Ingredients

These cinnamon sugar muffins have such a simple ingredients list:

Butter: I always use unsalted butter in baked goods.
Granulated sugar: Sweetens the batter and is also used for the topping.
Egg: Should be room temperature before making the batter.
Vanilla extract: Use pure vanilla extract for lots of flavor.
Milk: Any kind will work.
Flour: The recipe calls for white whole wheat flour, but all-purpose may be substituted.
Baking powder: Helps the muffins rise.
Spices: Cinnamon, nutmeg, and salt flavor the muffins.
Nutella: Gets stuffed into the center of the muffins. Yum!

Close up of Nutella Stuffed Snickerdoodle Muffins.

How to Make Snickerdoodle Muffins

To make, simply whip up your muffin batter then spoon 1 heaping tablespoon of batter into a muffin cup and layer with 1 teaspoon of Nutella in the center and spoon another heaping tablespoon of batter on top – how easy is that for a glorious Nutella surprise?

Unbaked Nutella Stuffed Snickerdoodle Muffins.

After you bake, the muffins, the best part – dip the tops of each muffin into melted butter….

Showing how to make Nutella Stuffed Snickerdoodle Muffins by dipping in butter.

Then dunk them in a combination of cinnamon and sugar. The butter helps a nice, irresistibly thick coating stick and you get the bonus of warm buttery goodness in every cinnamon and sugar, Nutella bite.

Thank you, Sally. Thank you.

Want to try these Snickerdoodle Muffins?

Showing how to make Nutella Stuffed Snickerdoodle Muffins by dipping in sugar and cinnamon.

Tips for Making Snickerdoodle Muffins

Measuring the Flour. Spoon and level the flour when measuring it to avoid making dense muffins.
Flour variety. Sally says, “I use white whole wheat flour in this recipe, which has the same nutrient value as whole wheat flour but tastes milder and lighter. If you can’t find white whole wheat flour you can use all purpose flour or a mix of whole wheat flour and all purpose flour.”
Butter. The butter should be softened to room temperature before making the butter. I recommend setting it out at least 90 minutes before you make this recipe.

Recipe Variations to Try

Omit the Nutella. Want to make classic Snickerdoodle muffins? Simply omit the Nutella and fill the muffin cups with batter like you normally would!
Use a natural Nutella alternative. I used name brand Nutella for this recipe, but you can use a more natural / “healthy” alternative if desired.

How to Store Snickerdoodle Muffins

The easy cinnamon muffins will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5.

How to Reheat Snickerdoodle Muffins

Muffins can be gently reheated in the microwave for 15-second bursts.

Can I Freeze Snickerdoodle Muffins?

Yes! Let the cinnamon sugar muffins cool completely, then seal in a freezer bag and freeze for up to 3 months. To thaw, set on your counter overnight.

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Tools Used in This Recipe

Baking Sheet and Rack Set

Glass Mixing Bowl Set

Muffin Pan

Hand Mixer

KitchenAid Mixer

Silicone Spatula Set

See Favorite Tools

Servings: muffins

Total Time: 40

Prep Time: 20

Cook Time: 20

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Ingredients

Muffins

1/3 cup butter, softened to room temperature
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 ½ cups white whole wheat flour (may sub AP flour or a combo)*
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 teaspoons Nutella

Cinnamon Sugar Topping

3 tablespoons butter
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat the oven to 425 degrees F. Spray the muffin pan with non-stick cooking spray. Set aside
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together in a large bowl on medium speed until creamed, about 2 minutes. Beat in the egg, vanilla and milk. Scrape down the sides of the bowl as needed.
Using a large rubber spatula or wooden spoon, gently stir in the flour, baking powder, cinnamon, nutmeg and salt until combined. Do not overmix.
Spoon 1 heaping tablespoon of batter into a muffin cup. Layer with 1 teaspoon of Nutella in the center and spoon another heaping tablespoon of batter on top. If the muffin cups are completely full, that is ok. They will not overflow while baking. Repeat layering batter and Nutella into each muffin tin for all 8 muffins. Fill the unused cups one-third full with water to prevent the pan from warping.
Bake at 425 degrees F for 5 minutes and then, leaving the muffins in the oven, reduce the temperature to 350 degrees F and bake for and additional 13-16 minutes, until the batter is set. Allow the muffins to cool in the pan for about 5 minutes.

Topping

Melt the butter in a small bowl or pan. In a separate small bowl, mix the sugar and cinnamon together. Dip the top of each muffin into the melted butter and then dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.
The muffins will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5.

Notes

Sally says: I use white whole wheat flour in this recipe, which has the same nutrient value as whole wheat flour but tastes milder and lighter. If you can’t find white whole wheat flour you can use all purpose flour or a mix of whole wheat flour and all purpose flour.

Jen says: I used all purpose flour as I didn’t have white wheat flour and they were amazing!

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Recipe from Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts For Your Sweet Tooth-Fix, pg. 10, titled, “Nutella Stuffed Cinnamon Sugar Muffins