Snickerdoodle Muffins

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
4 (80%) 25 votes

snickerdoodle-muffins
Snickerdoodles for breakfast?? Yes please! Finally, another recipe to use cream of tarter in. I’ve only ever used it for Snickerdoodle cookies and now I can happily report that I have another recipe to use it on. These muffins have the same flavor as the cookie but are fluffy and soft. They are a yummy addition to your families muffin repertoire. My family love to have muffins for breakfast and I try to keep a variety in the freezer to have around for that grab and go breakfast. I’ll make them on the weekends then freeze the leftovers. Muffins reheat quickly and are handy for traveling. I have made them as regular sized muffins and as mini muffins. I prefer them as mini muffins because I get more of the cinnamon and sugar flavor with them. Plus, I love the fact that I can pop them in my mouth and enjoy the whole thing in just one bite.

You’ll need:
2 Cups flour
1/2 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 cup milk
1 1/2 tsp. vanilla

Cinnamon and sugar for topping
1 Tbs. sugar + 1 tsp cinnamon

Combine flour, salt, cream of tartar and baking soda. Set aside

In a large bowl, cream together the butter and eggs. Add eggs, one at a time and blend in. Add the milk and vanilla and mix until well combined. Add the dry ingredients, mix just until moistened. Spray your muffin pan lightly with cooking spray.

If you are using a mini muffin pan, I have found that a small cookie scoop or a large melonballer fills them perfectly. Whatever size muffin pan you use, you will want to fill each cup ½ full. Sprinkle each muffin with the cinnamon and sugar mixture

snickerdoodle-muffins
snickerdoodle-muffins

Bake at 400 degrees for 15-20 minutes for regular muffins, or 10-12 minutes for mini muffins

I have done these in a mini doughnut pan as well; they only took about 7 minutes.

Every oven is a little different so I suggest setting the timer for the least amount of time, then check on them. The muffins are done when the top is cracked and golden.
These are best when eaten warm out of the oven. They freeze well and reheat easily for a grab and go breakfast or snack.

This recipe yields about 1 dozen large muffins or 24 mini muffins.

snickerdoodle-muffins

To convert this recipe into a Homemade Make Ahead Mix Recipe Combine the following ingredients in a ziploc bag or mason jar:

2 Cups flour
1/2 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
3/4 cup sugar

In a small baggie add the following and set it on top of the other dry ingredients
Cinnamon and sugar for topping
1 Tbs. sugar + 1 tsp cinnamon

Attach a Tag with the following:

In a medium bowl combine:
The contents of 1 jar of mix
1/2 cup butter, softened, mix until it resemble crumbs, add
2 eggs
1 cup milk
1 1/2 tsp. vanilla

Sprinkle with cinnamon sugar and bake as directed above.

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE

3 Comments

  1. I just wanted to thank you for this recipe. I was having the absolute worst day ever and decided to throw my “no carbs” plan out the window and treat myself to something delicious. I made these and they really hit the spot. Very yummy with a mug of hot coffee.:caffeineoverload:

  2. i made these about a month ago, and took some to my friend – who asked for more! i personally added a 1/2 tsp of cinnamon to the batter mix and it worked great. Will definitely make these again!:purr:

  3. Thank you, I made a batch of these yesterday and the Entire family gobbled them down like they were going out of style!

Leave a Reply

Your email address will not be published.


*