Snickerdoodle Mini Muffins
Snickerdoodle Mini Muffins – Bite size muffins that are coated in cinnamon-sugar that will remind you of snickerdoodle cookies, but in adorable mini muffin form!! Soft, tender, an EASY recipe that’s ready in 30 minutes, and so IRRESISTIBLE!!
What’s In The Snickerdoodle Mini Muffins
I can almost guarantee that you’ll have everything in your cupboard to make these muffins, with possibly only buttermilk as the exception. However, it’s worth picking up a container for these little gems.
And since snickerdoodle cookies have cream of tartar which adds the signature tang they’re known for, buttermilk serves the same purpose in the muffins.
Possibly you could experiment with using sour cream or Greek yogurt but I haven’t so I cannot comment on the quantities needed or the results.
- White and brown sugar
- Vanilla extract
- Baking powder
I told you you’d have everything on hand!
How To Make The Snickerdoodle Mini Muffins
It’s a one bowl recipe that I make in a large mixing bowl and my handheld electric mixer. Cream the wet ingredients together, add the dry, combine, and turn the batter out into mini muffin pans. Don’t overmix the batter after adding the dry ingredients or the muffins will be tough.
I used two of these 12-count mini muffin pans. I recommend filling the cavities of the pans to between two-thirds and three-quarters full.
Depending on the exact size of your mini muffin pan will determine your muffin yield for this recipe. I yielded 24 large-ish mini muffins. I realize that’s a bit of an oxymoron (large mini muffins) but as mini muffins go, these were on the larger side of typical. I would say three-bite rather than two-bite muffins.
I am sure you can make the recipe as regular sized muffins, or donuts, you’ll just have to experiment with the baking time which will obviously be longer than for mini muffins.
Normally mini muffins cook very quickly, in 10 minutes or so, but these muffins took a bit longer for me to cook through. The batter is pretty dense and I baked them nearly 15 minutes.
However I’ve baked this exact same recipe in different ovens, in slightly different sized pans, and have had them bake as quickly as 10 minutes.
All that means is that you sould an eye on your muffins and not the clock when determining how long to bake them since all mini muffins pans, ovens, and climates vary. Just don’t overbake them or they will be dry.
Are You A Snickerdoodle Fan?
If you are, please check out some of my most popular snickerdoodle-inspired recipes:
- The Best Snickerdoodles – Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!
- Snickerdoodle Bars with Cream Cheese Frosting – Snickerdoodle bars are so much FASTER AND EASIER than making snickerdoodle cookies!! The sprinkles and tangy cream cheese frosting will put everyone in the spirit!!
- Snickerdoodle Bundt Cake – The cake is coated with cinnamon-sugar and there’s a cinnamon-sugar filling that runs through the center of the cake that turns crunchy while the cake bakes!
- Snickerdoodle Bread – Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering! A reader favorite recipe!
- Pumpkin Snickerdoodle Blondies – Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one easy, no-mixer recipe. The bars are super soft, moist, and full of robust pumpkin flavor!
- 1 large egg
- 5 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 1/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg, optional
- pinch salt, optional and to taste
- 3 to 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1 1/2 to 2 teaspoons cinnamon
- Muffins – Preheat oven to 350F. Spray two 12-count mini muffin pans with floured cooking spray; set aside. (You can make as full-size muffins and will likely yield about 1 dozen; or make as donuts or mini donuts; adjusting baking times accordingly.)
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
- Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
- Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 2/3 to 3/4-full. (I made 24 large-ish mini muffins and in order to keep the yield at an even 24 muffins, I recommend dividing batter equally among the 24 wells.)
- Bake for 10 to 15 minutes, or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. See Notes below regarding baking time. Allow muffins to cool in the pans for about 10 minutes before removing. While the muffins cool, prepare the topping.
- Topping – In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
- In a separate small bowl, stir together the sugar and cinnamon; set aside.
- After the muffins have cooled, dip the top of each muffin briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’ll need to melt more butter and use more cinnamon-sugar. Serve immediately. Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.
Adapted from Cinnamon-Sugar Mini Donut Muffins
I realize that 5 minutes is quite a variance in baking time duration when the overall baking time duration is overall so short. I have made this recipe in different ovens and with slightly different pan sizes, and have had the muffins cook at quickly as 10 minutes, and as slowly as 15 muffins. Watch your muffins and not the clock, and they are done when they are done and set; don't overbake.
Amount Per Serving: Calories: 96 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 55mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 1g
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