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Finding the perfect muffin recipe can be difficult, but look no further than this Snickerdoodle Muffins recipe! These snickerdoodle muffins are delightfully delicious, soft, moist, and your kids will love them!
Muffins are a delightful snack, and if you’re anything like me, you count them as a breakfast food. These snickerdoodle muffins are quick and easy to make, and your kids will love helping you make them!
You and your kids are going to learn how to make these yummy snickerdoodle muffins, without using a box mix, as well as without using any expensive equipment.
Grab your kiddos and follow along! Create fun memories with your littles as you create yummy food!
Let’s gather our ingredients, our kids, and get cooking!
You’ll need:
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Flour
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Brown sugar
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Baking powder
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Cream of tarter
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Salt
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Ground cinnamon
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Nutmeg
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Milk
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An egg
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Butter, melted
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Pure vanilla extract
1. Preheat your oven to 350 degrees.
2. Prepare your muffin tin by spraying the slots with cooking spray.
3. In a small bowl, prepare your cinnamon & sugar mixture, and set aside. We’ll use this right before we cook the muffins.
4. In a large mixing bowl, combine the flour, brown sugar, baking powder, cream of tarter, ground cinnamon, nutmeg, and salt and whisk well.
5. In a smaller bowl, combine the melted butter, milk, vanilla, and egg, and whisk well.
6. Carefully, pour the wet ingredients into the dry ingredients, mixing with a spoon or spatula, until just combined. Over-mixing the batter can add too much air into the batter and make the muffins dry out faster.
7. Evenly divide the batter between the 12 slots, filling roughly 3/4 full. (#TIP: I started using my ice cream scoop for this. It’s easy to use, and creates less mess.)
8. Bring in the cinnamon & sugar mixture now, sprinkling about 1tsp of it onto each muffin.
9. Bake at 350 for 20-22 minutes, until a toothpick is inserted and comes out clean. You may need to cook them longer, depending on your oven.
10. Let them for cool a few minutes before puling them out of the muffin tin, to prevent them crumbling apart.
These Snickerdoodle Muffins are excellent eaten warm or cold, slathered with butter, or just plain. My kids and I love these, and they get eaten VERY quickly.
Notes:
They store well in a gallon-sized zip-lock, on the countertop or in the fridge. I haven’t tried freezing them, on account of them being eaten too quickly, but I’d be willing to bet they freeze well.
These snickerdoodle muffins can be made mini, as well. Sprinkle 1/2tsp cinnamon & sugar mix on each, and bake for 12-15 minutes. Makes 24 muffins, 111 calories.
Snickerdoodle Muffins
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 1/2 cups brown sugar, packed
- 2 tsp baking powder
- 1 tsp cream of tarter
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt I like himalayan
- 1 1/4 cups milk
- 1 egg
- 2 tbsp butter, melted
- 1 tsp vanilla I use good quality or homemade vanilla
Cinnamon & Sugar Topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Prepare a 12-slot muffin tin by spraying well with cooking spray.
- Prepare cinnamon & sugar mix, and set aside.
- In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, salt, cream of tarter, and nutmeg, whisking until well combined.
- In a smaller bowl, combined melted butter, milk, vanilla, and the egg, and whisk until well combined.
- Pour the wet ingredients into the dry ingredients, and mix with a spoon or spatula, until just combined. Don't over-mix the batter. Over-mixing could result in the muffins drying out faster.
- Divide the batter evenly between the 12 prepared muffin slots(roughly 3/4 full).
- Sprinkle cinnamon & sugar mix onto each muffin, about 1tsp per muffin.
- Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5-10 minutes, then move them to a cooling rack. Pulling them out of the tin too soon, could make them fall apart.
- Enjoy!
Notes
Now you and your kids have the recipe and know-how to make these delicious Snickerdoodle Muffins together!