This is a print preview of "Snickerdoodle Muffins" recipe.

Snickerdoodle Muffins Recipe
by Nancy Miyasaki

Snickerdoodle Muffins

Every mother should have these in her repertoire. One bowl, pedestrian ingredients, and children absolutely love them. These are buttery, sweet, with a soft, pillow-like texture–nothing to get in the way of appreciative grunts. I doubled this recipe and got 17 muffins, so a single will probably yield 8.

Rating: 4.8/5
Avg. 4.8/5 27 votes
Prep time: United States American
Cook time: Servings: 8 muffins

Ingredients

  • 1 1/2 cups + 2 Tb. flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg (freshly ground, if possible)
  • 1/2 cup milk
  • 1 beaten egg
  • 1/3 cup melted butter
  • For topping:
  • 1 tsp cinnamon
  • 1/2 cup sugar
  • 1/3 cup melted butter

Directions

  1. Preheat oven to 400.
  2. Combine first five ingredients in a medium bowl. Add milk, egg, and 1/3 c. melted butter, mix gently to combine. Butter a muffin tin, and fill muffin cups 1/2 full and bake for 15-20 minutes, until tops are light brown and springy to the touch. While muffins are still warm, dip in butter and roll in cinnamon and sugar. Serve warm.