Go Back
–+ servings

Snickerdoodle Muffins

Please rate us
Delightful muffins combining the flavors of classic snickerdoodle cookies with a soft, fluffy texture, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar You can substitute with brown sugar for a richer taste.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon For topping, consider additional cinnamon sugar.
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk Can be substituted with almond milk or another non-dairy alternative.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together melted butter, egg, vanilla extract, and milk.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

Best served warm, with options to add a sprinkle of cinnamon sugar for extra flavor. Store leftovers in an airtight container for 2-3 days or freeze for up to three months.
Tried this recipe?Let us know how it was!