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    You are in: Home / Recipes / Snickerdoodle Muffins Recipe
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    Snickerdoodle Muffins

    Snickerdoodle Muffins. Photo by Michelle Berteig

    1/3 Photos of Snickerdoodle Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Vseward (Chef~V)'s Note:

    These are so easy to make and nutritious. My kids eat them up. Taste just like a snickerdoodle cookie. You got to try it.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    TOPPING

    MUFFIN

    Directions:

    1. 1
      Heat oven to 400?F. Spray bottoms only of mini muffin pan cups with cooking spray.
    2. 2
      For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
    3. 3
      For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
    4. 4
      Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
    5. 5
      Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 06, 2008

      45

      These muffins were delightful without all the guilt. I used a cup of whole wheat and 1/2 all purpose. This makes a lot of cinnamon/sugar topping. I used a little less than a tsp. per muffin and stored the rest for other uses. I did not have a problem with the topping falling off or the muffins being dry. I got exactly 12 regular sized muffins and baked them for 12 minutes. I let the batter and topping sit after they were in the muffin tin for about 10 minutes to soften the oats and to give the topping a chance to get into the batter. These are a new favorite. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2008

      45

      Great recipe! Quick and easy to make, tasty and nutritious. I used Egg Beaters and half and half whole wheat pastry flour and all purpose flour and it worked fine. Next time I will try applesauce instead of butter since I didn't find the flavor especially buttery. Mine were just a touch dry but I expect it's because I baked them a minute or two too long. Next time I will add some more vanilla and some cinnamon into the batter, but this is a very good recipe as it stands. No way it could make 24 muffins, though. I barely had enough batter for 12 standard size (smallish, even) muffins. Would be great as mini-muffins though. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2013

      55

      These were delicious!!! They are so high and fluffy. I will make them again and try to put some blueberries in. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)

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    Nutritional Facts for Snickerdoodle Muffins

    Serving Size: 1 (880 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 104.0
     
    Calories from Fat 23
    23%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 7.9 mg
    2%
    Sodium 75.1 mg
    3%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 7.5 g
    30%
    Protein 2.6 g
    5%

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