I was hanging around Pinterest (as I often do) and found a recipe for Snickerdoodle Bread. Looks and sounds delish! But my daughter is allergic to the soy in the cinnamon chips and they also contain artificial colors, something I avoid for my whole family.
So I decided to take the idea of the bread and combine it with my go-to base muffin recipe from The Tightwad Gazette. These muffins are amazing!

Snickerdoodle Muffins

1 cup Unbleached All-purpose flour (I like King Arthur)
1 cup Whole Wheat flour (again, I use King Arthur. Never bleached, never bromated)
1 cup sugar
2 tsp cinnamon
2 tsp aluminum free baking powder
1/2 cup butter, melted (of course you can sub an oil or applesauce for all or part of this but for the best snickerdoodle cookie flavor, use butter)
1 egg
1 cup milk
1 tsp vanilla extract

Topping
2 Tbsp sugar
2 tsp cinnamon

Preheat oven to 375. In a large bowl mix flours, sugar, cinnamon, and baking powder. Add the rest of the ingredients and mix until combined and no dry spots are left (but try not to overmix as this makes for a tough muffin). Divide into a well-greased 12-cup muffin tin. Top with sugar cinnamon mixture. bake for 20 minutes. Allow to cool in pan for 10 minutes then transfer to a wire rack to cool completely.

Or, like me, you can allow them to cool just enough to not scortch your tongue and then dive in!