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Snickerdoodle Mini Donut Muffins

Snickerdoodles are referred to as "sugar cookies". Snickerdoodles are a sugar cookie, except they are rolled in a mixture of cinnamon and sugar. Boy oh boy, they are so soft, tender and moist, and packed with cinnamon and sugar taste. Snickerdoodles in donut muffin form! OOOhhh Yeeaaaahhh!
Author: Kim Lange

Ingredients

  • Snickerdoodle Mini Muffins
  • cups all-purpose flour
  • 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.