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Toffee Snickerdoodle Muffins - poet in the pantry

Toffee Snickerdoodle Muffins

adapted lightly from Culinary Creations by Peabody
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast/Brunch
Servings 48



  • 1 cup 16 Tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon cream of tartar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cup buttermilk
  • 1 cup toffee pieces


  • 1 cup granulated sugar
  • 2 Tablespoons ground cinnamon


  • Preheat oven to 350 degrees Fahrenheit. Spray 2 mini muffin pans with baking spray and set aside.
  • In the bowl of a stand mixer, cream together the butter and sugar, beating until light and fluffy.
  • Add the eggs one at a time, beating until well incorporated
  • Mix in the vanilla extract.
  • In a separate large bowl, combine the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon.
  • Alternate adding the flour mixture and buttermilk on low speed, starting with the flour and ending with it (flour, buttermilk, flour, buttermilk, flour).
  • Remove bowl from mixer and stir in the toffee pieces by hand.
  • In a small bowl, combine the topping ingredients.
  • Using a small cookie scoop, scoop some batter and drop it into the cinnamon sugar, shaking it around to coat it. Using your fingers, quickly pick up the muffin batter and drop it into the prepared muffin tin. Repeat until all batter is distributed among the muffin tin indentations (I actually was able to make 6 full size muffins on top of the 48 mini muffins).
  • Bake for 15-20 minutes, or until the muffins bounce back when lightly pressed.
  • Cool completely in muffin tins before removing.