Snickerdoodle Eggnog Cream Cheese Muffins with Cinnamon Sugar
Tender spiced muffins featuring the classic snickerdoodle combination of cinnamon and nutmeg, enhanced with rich eggnog flavor and a surprise cream cheese center. Each muffin is rolled in cinnamon sugar before baking for an irresistible coating that captures the essence of the beloved holiday cookie. The cream cheese filling adds luxurious richness while the eggnog brings festive warmth. Perfect for holiday breakfast tables, Christmas morning gatherings, or winter afternoon treats. The make-ahead cream cheese log technique ensures even distribution and professional presentation.
Ingredients
- 2 8 ounces unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp cream of tartar
- ¾ tsp nutmeg, freshly grated
- 1 cup sour cream
- ¼ cup eggnogheavy cream + 1/4 tsp nutmeg1:1year-round optioneggs-freeadds dairy
add extra spice to taste
Full guide → - 2 ¼ cups all-purpose flour
- 8 oz cream cheese, at room temperature
- 1 tsp nutmeg
- ½ cup granulated sugar
- 4 TBSP eggnogheavy cream + 1/4 tsp nutmeg1:1year-round optioneggs-freeadds dairy
add extra spice to taste
Full guide → - 2 TBSP flour
- 1 cup sugar, mixed with 2 TBSP cinnamon for rolling
Instructions
- 1
Mix cream cheese, nutmeg, flour, granulated sugar, and eggnog until fully combined
- 2
Roll mixture into a log about quarter diameter and freeze for 30 minutes
- 3
Cream butter and sugar with paddle attachment until soft
- 4
Add vanilla and mix
- 5
Add eggs one at a time, mixing until each is incorporated
- 6
Mix flour, baking soda, baking powder, and cream of tartar in separate bowl
- 7
Add flour mixture and sour cream-eggnog alternately to egg-butter mixture, starting and ending with flour
- 8
Scrape bowl occasionally
- 9
Refrigerate batter covered in plastic wrap for 30 minutes
- 10
Scoop batter with ice cream scoop and roll each portion in cinnamon sugar mixture until completely coated
- 11
Place coated muffin batter in greased muffin tin
- 12
Divide cream cheese log into 12 to 15 parts
- 13
Press cream cheese round into each muffin, pushing down slightly
- 14
Bake until golden brown
Tips
Freezing the cream cheese mixture makes it easier to portion and prevents it from mixing into the batter during assembly
Chilling the muffin batter helps it hold together better when rolling in cinnamon sugar coating
Press cream cheese pieces gently to avoid pushing them to the bottom of the muffins
Good to Know
Store in airtight container at room temperature for 2-3 days or refrigerate for up to 1 week
Cream cheese log can be made 2 days ahead. Batter can be prepared and chilled overnight before rolling and baking
Serve at room temperature or slightly warmed. Dust with powdered sugar if desired
Common Mistakes
Don't skip chilling the cream cheese mixture or it will be too soft to portion
Avoid overmixing after adding flour to prevent tough muffins
Don't overbake or cream cheese centers may curdle
Substitutions
Dairy-Free Swaps
General Alternatives
add extra spice to taste
Full guide →FAQ
Can I make these without the cream cheese filling?
Yes, simply omit the cream cheese mixture and proceed with rolling the plain batter in cinnamon sugar for classic snickerdoodle muffins.
What if I don't have eggnog?
Substitute with equal amounts heavy cream mixed with 1/4 teaspoon each of nutmeg, cinnamon, and vanilla extract for similar flavor.
How long do these muffins keep?
Store covered at room temperature for 2-3 days or refrigerate for up to one week. Freeze for up to 3 months.