Popping these Snickerdoodle Mini Donut Muffins into my mouth, one right after the other is giving me pure, undying pleasure.
Do I dare ask?
Umm…OK…I’m asking…
Who doesn’t like Snickerdoodles? Can I get a count of hands please? It’s pretty unanimous around this neck of the woods, that Snickerdoodles are very well loved!
Snickerdoodles are referred to as “sugar cookies”. They are basically sugar cookies, except they are rolled in a mixture of cinnamon and sugar.
Boy oh boy! These donut muffins are so soft, tender and moist, and packed with cinnamon and sugar delightfulness. Alas, we have Snickerdoodles in donut muffin form! OOOhhh Yeeaaaahhh!
Seriously, the taste of these reminds me of elephant ears you get at the fair. Except, they are baked and not fried. However, the tops are dipped in melted butter, so that lets that cinnamon and sugar stick happily to those donut muffins! Can you imagine tasting them?
Snickerdoodle Mini Muffin Donuts are simple to make and you can have them poppin’ in your mouth within minutes. You might want to make a double batch, they go quick!
These are welcome any season and the kids will go absolutely nuts over them:) These might be your new weekend snack attack! 🙂 Hope you and yours enjoy. Here’s the recipe!
Are you a cinnamon lover? If so, I think you might crush on these!
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Snickerdoodle Mini Donut Muffins
Ingredients
- Snickerdoodle Mini Muffins
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¹/8 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 pinch of nutmeg
- ½ cup + 2 tablespoons buttermilk
- 4 tablespoons butter ½ stick, room temperature
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Cinnamon Sugar Topping
- 2 tablespoons butter melted
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 375°F. Spray a mini muffin pan with non-stick spray and set aside.
- Using mixer, cream together the butter, sugars and vanilla extract until light and fluffy for 2 minutes.
- Add in the egg and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- Slowly alternate, back and forth adding the flour mixture & the buttermilk into the bowl of the stand mixer. Mix just until combined. Do not overmix for nice soft, tender, fluffy muffins.
- Using a small scoop, scoop up the batter and place into each tin. The small ice cream scoop works wonderful for this and measures out evenly every time. Tins should be filled 3/4 of the way.
- Transfer muffins to oven and bake for 8-10 minutes or until done.
- Remove them from the oven, and let them cool for a couple of minutes.
- While cooling, melt the butter for the cinnamon-sugar topping.
- Dip the tops of each muffin in the butter, then roll in the cinnamon sugar mixture.
- Serve warm or room temperature.
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