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.
- 1/4 cup butter, softened
- 1/4 cup shortening, softened
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup milk
- 1/3 cup butter, melted
- 1/2 cup sugar
- 1 tsp cinnamon
- 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 1/4 softened butter, 1/4 cup softened shortening, 1/2 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 tsp baking powder, 1/2 tsp salt, and 1/4 tsp nutmeg.
- Next mix the dry ingredients into the butter and sugar mixture, alternating with 1/2 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 2/3 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 1/3 cup butter in microwave safe bowl by microwaving it for 30 seconds and then at 15 second intervals until it’s melted.
- Combine 1/2 cup sugar and 1 tsp 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.
Keywords: snickerdoodles, cookies, muffins, baking, baked, cinnamon