Snickerdoodle Muffins
These deliciously tender Snickerdoodle Muffins are rolled in cinnamon sugar to replicate the flavor and texture of a classic snickerdoodle cookie! They’re bite-sized and simply impossible to stop after just one!
Servings: 11 servings (3 mini muffins each)
Calories: 193kcal
Ingredients
Muffin Batter
- ½ cup butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup vanilla yogurt
- 2 tablespoons milk
- 1 ¼ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Coating
- ½ cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350F and grease a mini muffin tin.
- In the bowl of a stand mixer, mix the butter and sugar for a couple minutes, until light and fluffy.
- Add the egg, vanilla, yogurt and milk and stir until well-combined.
- Add the dry ingredients and stir until just combined, scraping down the edges of the bowl at least once.
- Scoop into prepared mini muffin tins, filling each muffin cup about 2/3 full.
- Bake for 9-11 minutes or until golden brown around the edges. Let cool for 2 minutes.
- Remove the muffins from the pan.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Dip the top of a muffin into the melted butter and then roll in the cinnamon sugar mixture.
- Repeat until all muffins are coated.
Notes
If you don’t have a mini muffin tin, you can make “muffin tops” instead!! Simply add an additional tablespoon of flour to the batter and scoop the batter onto a parchment-lined baking sheet. Then brush with butter once they come out of the oven and sprinkle with cinnamon sugar!
Nutrition
Calories: 193kcal | Carbohydrates: 22g | Protein: 2.6g | Fat: 10.8g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.1g | Cholesterol: 42.3mg | Sodium: 125mg | Potassium: 70mg | Fiber: 0.7g | Sugar: 10.4g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.3mg