Jumbo Snickerdoodle Muffins

Everything you love about snickerdoodles comes together in muffin form with these bakery-style Jumbo Snickerdoodle Crumble Muffins. Topped with delicious brown sugar and cinnamon crumble, they get an extra touch of sweetness with a cream cheese drizzle. Delish!

Your kitchen will smell amazing as you bake these oversized snickerdoodle muffins that are full of cinnamon, spice, and everything nice!

The muffin batter is buttery, sweet, and lightly spiced with vanilla, nutmeg, and cinnamon. 

The slightly crunchy crumble of brown sugar and cinnamon on top turns them into a mega snickerdoodle extravaganza.

Bake them in a jumbo muffin tin to turn them into an irresistibly delicious treat that’s perfect for breakfast, brunch, or a delightful dessert!

Ingredients that you’ll need to make Jumbo Snickerdoodle Crumble Muffins:

• Sugar
• Butter
• Vanilla Extract
• Milk
• Flour
• Nutmeg
• Cinnamon
• Cream of Tartar
• Baking Powder
• Brown Sugar
• Cream Cheese
• Powdered Sugar

Supplies that you’ll need to make Jumbo Snickerdoodle Crumble Muffins:

Various Mixing Bowls
Spoon or spatula (to mix ingredients)
Jumbo Muffin/Cupcake Tin
Cupcake Liners
Hand or Stand Mixer
Wire Rack
Basting Brush

Muffin making tips

• Stir Gently – The batter for these snickerdoodle muffins is probably one of the easiest that you’ll ever put together.

• You just mix the wet ingredients together in one bowl, the dry ingredients in another bowl, and then stir them both together.

• There’s no mixer required for the batter. You want the ingredient mixed gently, so lumps are actually okay! This batter consistency is what distinguishes a muffin from a cupcake.

• This produces a more crumbly muffin texture instead of the small crumb cake-like texture of a cupcake.

How to make the snickerdoodle muffin batter

1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare your jumbo muffin tin by either spraying it (including the top) or using jumbo cupcake liners.
3. In a large bowl combine sugar, melted butter, and vanilla extract.
4. With a large spoon, mix ingredients until smooth.
5. Add milk to the mixture and set aside – do not mix.
6. In another bowl combine the flour, nutmeg, cinnamon, cream of tartar, and baking powder.
7. Pour the dry ingredients into the large bowl with the sugar, butter, vanilla, and milk.
8. Stir with a spoon to combine.
9. Fill each muffin ¾ full and set it aside.

How to make the snickerdoodle crumble topping and cinnamon sugar mix

1. Prepare the crumble by combining the brown sugar and cinnamon in a small bowl.
2. Add in the melted butter and stir with a spoon to combine.
3. Add the flour and mix until crumbly.
4. Scatter the crumble over the muffin batter in the tins.
5. Bake for 20 minutes, or until golden brown.
6. Remove the muffins from the tin and place them on a wire cooling rack,
7. Prepare the cinnamon sugar dusting by combining the cinnamon and sugar in a shallow bowl or plate.
8. Brush some of the melted butter onto the tops of the muffins and then dip in the cinnamon/sugar mix, coating the top of the muffin – repeat with all muffins.

How to make the cream cheese icing

1. Prepare the cream cheese icing by beating the softened cream cheese until smooth with a mixer.
2. Add the powdered sugar and mix until combined.
3. Stir in the vanilla and milk. You can always add more milk if necessary, to achieve the desired consistency for drizzling.
4. Drizzle the cream cheese icing over the muffins and enjoy every tasty bite!

Make these Jumbo Snickerdoodle Crumble Muffins anytime you need brown sugar and cinnamon fix! These are particularly on point during the holiday season with their cozy aroma of sugary cinnamon baked goodness.

They’re perfect for a lazy weekend morning with a cup of coffee. They’re equally appreciated with a cup of hot chocolate after you come in from a blustery day outside. And they’re right at home on the buffet table for a holiday brunch. Make these soon!

What Kind of Flour To Use for Muffins

• Choose your Flour – whether you use cake flour or all-purpose flour is up to you. The main difference is in the protein and gluten content.
• Cake flour is more finely ground and has less protein which produces less gluten.
• All-purpose flour contains higher protein and a higher gluten concentration.
• If you can, try using cake flour with this recipe – that’s what bakeries use!

How to store the Jumbo Snickerdoodle Crumble Muffins

• If you drizzle the muffins with the cream cheese frosting, they need to be stored in the fridge. You can remove one or more at a time and allow them to come to room temperature for about an hour before eating. You can also warm them for 15 seconds or so in your microwave if need be.
• If you did not add the cream cheese drizzle, the muffins can be stored in an airtight container for up to one week.

Tip: you can always make the cream cheese frosting and keep it stored separately in an airtight container in the fridge and just drizzle the muffins before serving.

Are these muffins freezer-friendly?

Yes, there are. You can freeze these Jumbo Snickerdoodle Crumble Muffins after they have cooled completely, and without the cream cheese drizzle. Wrap each muffin individually in heavy foil or freezer bags for up to 3 months.

Reheating Muffins

To reheat, wrap the frozen muffins in heavy foil and place them in a preheated 300-degree Fahrenheit oven for approximately 15 minutes. Do not thaw muffins before reheating using this method.

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Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!