Snickerdoodle Muffins are a soft, cake-like muffin topped with cinnamon and sugar and taste just like their cookie counterparts. You only need a few pantry staples to add this new favorite to your brunch menu.
What is a snickerdoodle?
I feel like I don't need to go into much detail about why you're going to love these from a flavor standpoint. You know snickerdoodle cookies, right? Cinnamon and sugar on the outside, soft on the inside? I love them, too! Just imagine those cookies but in muffin form.
Easy Brunch Recipe
I love to bake these for holiday brunches like Mother's Day and Easter in place of cinnamon rolls. Don't get me wrong, I LOVE cinnamon rolls. But, making them from scratch is a bit of an ordeal. These muffins fit that same sweet baked good category on the menu but only take 45 minutes from start to finish.
How to Make Snickerdoodle Muffins
Here's the step by step in pictures:
Muffin Liners
I personally like to use muffin liners whenever baking muffins or cupcakes. They make cleanup a lot easier. However, you can prepare these straight in the pan without liners. Just be sure to grease the sides of the pan so they come out clean.
What to serve with Snickerdoodle Muffins
Snickerdoodle Muffins
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 12
- Category: breakfast
- Method: baking
- Cuisine: American
Description
Cookies for breakfast! Snickerdoodle Muffins are a soft, cake-like muffin topped with cinnamon and sugar and taste just like their cookie counterparts. You only need a few pantry staples to adds this new favorite to your brunch menu.
Ingredients
- ¼ cup butter, softened
- ¼ cup shortening, softened
- ½ cup sugar
- 1 egg
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- ½ cup milk
- ⅓ cup butter, melted
- ½ cup sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350F
- Line muffin tin with 12 muffin liners. If you don't use muffin liners, be sure to grease the edges of the muffin tin to prevent the muffins from sticking to the sides.
- Combine the ¼ softened butter, ¼ cup softened shortening, ½ cup sugar and 1 egg and beat until light and fluffy. The mixture should be light yellow in color.
- Combine the dry ingredients in a separate small bowl: 1.5 cups all purpose flour, 1.5 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon nutmeg.
- Next mix the dry ingredients into the butter and sugar mixture, alternating with ½ cup milk. Mix until incorporated but be sure not to overmix as that will create a denser muffin.
- Fill the muffin liners with batter until ⅔ full. Should fill approximately 12 muffins on a standard sized muffin tin.
- Bake muffins for 20 - 25 minutes at 350F until they have risen, are golden on top and a toothpick inserted comes out clean.
- Melt ⅓ cup butter in microwave safe bowl by microwaving it for 30 seconds and then at 15 second intervals until it's melted.
- Combine ½ cup sugar and 1 teaspoon ground cinnamon in a small bowl.
- Brush the melted butter on to the tops of the muffins and the sprinkle with cinnamon and sugar. The butter will help the cinnamon and sugar adhere and stick when it dries.
- Enjoy warm or after fully cooled.
Nutrition
- Serving Size: 1 muffin
- Calories: 229
- Sugar: 13.1 g
- Sodium: 110 mg
- Fat: 13.3 g
- Carbohydrates: 25.7 g
- Fiber: 0.6 g
- Protein: 2.6 g
- Cholesterol: 38.1 mg
Gwen says
I love the mix of muffin wrappers you used! The two different ruffles along with the striped tea towel is such a clever use of textures. Very cool!
Joanie Simon says
Thanks! It was the last couple of the large wave liners I had so I combined it with regular ones. Glad it worked out! 🙂
The Happy Whisk (Ivy/Whisk) says
I like the idea of the pastry brush, too. Very much so. Better than the mess and the burn. Happy Baking!
Joanie Simon says
Thank you for stopping by!