Best 5 Snickerdoodle Muffins Recipes

SNICKERDOODLE MUFFINS

Steps:

• Heat oven to 400?F. Spray bottoms only of mini muffin pan cups with cooking spray.
• For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
• For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
• Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

SNICKERDOODLE MUFFINS

Steps:

• 1. Cream the butter and sugar together until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
• 2. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tarter, and nutmeg.
• 3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
• 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with cinnamon sugar mixture. Roll the muffin around in the mixture until it is completely covered with the cinnamon sugar mixture. place muffin in muffin tin. Depending on size of your muffin tin you should have 12 to 14 muffins. Bake 20-22 minutes at 350 degrees or until they are golden brown

MUFFADOODLES (SNICKERDOODLE MUFFINS)

Steps:

• Preheat oven for 350 degrees. Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then the eggs one at a time and mix until each is incorporated.
• In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, nutmeg and cinnamon. Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping the bowl occasionally.
• Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the "ball" of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared (either greased or with liner) muffin tin. (Each ball of batter should fill about 3/4 of a muffin tin.) Depending on the size of your tins, you should get about 14 to 18 muffins. Bake them for approximately 20-22 minutes or until they are golden brown.

SNICKERDOODLE APPLE MUFFINS

Steps:

• Mix flour, sugar, salt and baking powder in a large bowl. Add melted butter, milk and egg. Stir together until mixed but still lumpy. Fold in diced apples.
• Scoop into sprayed or lined muffin tins, filling 1/2 to 3/4 full. Bake at 425 degrees for 9-11 minutes. Do not over bake.
• Let cool just long enough to handle. Dip muffin tops in melted butter, then sugar and cinnamon mix. Serve immediately.

SNICKERDOODLE MUFFINS

Steps:

• 1. mix all dry ingredients together, flour,oats,1/2 cup of sugar
• 2. Mix together egg, butter and vanilla and milk
• 3. add wet mixture to dry mixture, mix until everything is mixed well.
• 4. fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.
• 5. While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick.