Snickerdoodle Protein Muffins

A muffin version of its classic cookie counterpart, this snickerdoodle protein muffin is a wonderful snack that is high in protein content. It is filled with a burst of flavors and is utterly delicious. 

A mouth-watering morning snack, these muffins are crunchy on the outside and soft on the inside. They are coated with cinnamon sugar and have the tangy taste of cream of tartar.

Why is it called snickerdoodles?

Snickerdoodle was first made as a cookie and has been around since the 1800s. They are estimated to have originated in New England and are descended from either German or Dutch.

When looking at the literal translation of the word ‘Snickerdoodle’ in English, ‘snicker’ means ‘a smothered laugh or snigger,’ and ‘doodle’ means ‘a silly or foolish person or mindless sketch.’ Obviously, the word and its meaning have nothing to do with cookies or anything related to food. So, where did the word Snickerdoodle come from?

Some say the word ‘Snickerdoodle’ originates from the Dutch word ‘snikkelaars,’ which means ‘tricksy people.’ Some believe that the name originates after the german immigrants during World war II who would sneak out to steal food during the allied corporation of the Netherlands.


When baking any bakery items like cake, muffins, or cookies, it is important to take note of the ingredients required to prepare them. Below is the list of the dry and wet ingredients required to bake your delicious and savoury snickerdoodle protein muffins.

Dry ingredients:

  • 1 ½ cups whole wheat flour 
  • ½ cup vanilla protein powder
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Wet ingredients: 

  • 2 large eggs
  • 1/2 cup unsalted butter, melted & cooled
  • ½ cup honey
  • 1 tsp vanilla extract
  • ½ cup milk

Preparation method

  • Preheat your oven to 350 degrees Fahrenheit.
  • Grease your muffin tin with cooking spray or butter.
  • Add all the dry ingredients to a large bowl and whisk together.
  • In a separate bowl, add all the wet ingredients and beat them until they blend perfectly.
  • Now, add the wet ingredients gradually with the dry ingredients and gently stir until well combined.
  • Fill up to 3/4th of the buttered muffin tin with the prepared batter. 
  • Place the tins in the oven and bake them for about 20 to 25 minutes. (A general rule of thumb is to insert a toothpick into the muffin and see if any batter sticks to it).
  • After the muffins are completely baked, allow them to cool slightly before transferring them to a wire rack.
  • Take the muffins out and serve warm. 

Storage Instructions

Once you have removed the muffins from the wire rack, you can either serve them warm immediately, or you can store them to enjoy later. Once the muffins are slightly cool, store them in airtight containers in a fridge for a few days. If you wish to store them for a longer period, you can store them in a freezer for about a month or two.

How to freeze muffins for storage?

Follow the instructions below if you wish to store the prepared muffins for a longer period. 

  • Place the baked snickerdoodle muffins on a baking sheet and freeze them for about 2 hours or until they are solid. 
  • Now, transfer the frozen muffins into a zipper bag and store them in a freezer for one to two months.

Reheating instructions

Muffins taste best when they are served warm. When you plan to enjoy the leftover or frozen muffins, it is best to reheat them in the oven or microwave. Reheating the muffins can bring out the flavor and aroma of the frozen muffins. Here’s how you can reheat the muffins.

  • Reheating in an oven – Preheat the oven to 350 degrees Fahrenheit. Place the frozen muffins on a baking sheet and heat them for 10 to 15 minutes or until they are warm inside and out. 
  • Reheating in a microwave – Place the frozen muffins on a microwave-safe plate and heat them for about 30-60 seconds, or until the muffins are warm throughout. 

Can I use almond flour or gluten-free flour?

Some people would not wish to add whole-wheat flour while making their dishes. If you also want to find a substitute for wheat flour, there are two alternatives you can try. They are almond flour and gluten-free flour. 

When it comes to almond flour, you can substitute it for whole wheat flour at a 1:1 ratio, i.e., if the recipe requires you to add 1 cup whole wheat flour, you can substitute it with 1 cup almond flour. You might need to add more eggs to bind the flour together. 

You can also substitute all-purpose flour with gluten-free flour at a ratio of 1:1, i.e., one cup of gluten-free flour for one cup of all-purpose flour. Gluten-free flour is a good alternative to all-purpose flour because they have nutrients like protein, fiber, vitamins, and minerals. Choosing recipes purely depends on your choice. 

Can I use a different protein powder?

When selecting a protein powder for your snickerdoodle muffins, you have two choices. You can either choose a protein powder that is a blend of whey and casein, or you can use a whey-only protein powder. 

If you are using a whey-only protein powder, make sure to add more protein powder and flour or reduce the amount of wet ingredients added. This should make it easier for you to scoop the batter into the muffin tins. If it’s too runny, you can add more dry ingredients. 

If you have snickerdoodle protein powder with you, you can very well use them. But if you don’t, you can use the vanilla protein powder and add about ½ teaspoon of cinnamon powder. 

Nutrition Facts

Amount per serving

1 muffin









Saturated fat


Polyunsaturated fat











Snickerdoodle protein muffins are a sweet and crunchy snack that is a favorite of many people. The crunchy outside and the soft inside make it a delicious treat. The protein powder used in the muffins is a healthy and convenient ingredient that can boost the protein content in the snack. 

Whether you are looking for a healthy snack or to maintain a healthy weight yet indulge in delicacies, this snickerdoodle protein muffin is your best choice. So prepare your ingredients and indulge in healthy yet tasty snickerdoodle protein muffins for your breakfast or evening snack. 

Frequently Asked Questions

Preheat the oven to 350 degrees Fahrenheit before baking the muffins. Then bake them for about 20 to 25 minutes or until a toothpick comes out clean without any batter on it.

Yes, you can also make mini snickerdoodle protein muffins. The ingredients and preparation methods are exactly the same as your regular snickerdoodle muffins. The only differences would be the tin size and the time required to bake the muffins (10-20 minutes).

Protein powder has become a favorite ingredient for those who love to include more protein in their diet. Here are some of the protein recipes you can include in your diet. 

  • Protein waffles
  • Protein rice krispie treats
  • Protein pancakes
  • Protein smoothies
  • Snickerdoodle protein muffins
  • Protein chocolate chip cookies, etc.

Protein powder has the tendency to make baked items dry, so it is better not to add too much protein powder to your muffin mix. Don’t add more than ¼ or ½ cups of protein powder to your muffin batter.

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