Snickerdoodle Muffins Food

SNICKERDOODLE MUFFINS

Snickerdoodle Muffins image

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

Provided by Vseward Chef-V

Categories Quick Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup nonfat milk
1 egg, lightly beaten
4 tablespoons margarine or 4 tablespoons butter, melted
1 teaspoon vanilla

Steps:

Heat oven to 400?F. Spray bottoms only of mini muffin pan cups with cooking spray.
For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
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.)
Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

BEST SNICKERDOODLE MUFFIN EVER

Best Snickerdoodle Muffin Ever image

Make and share this Best Snickerdoodle Muffin Ever recipe from Food.com.

Provided by JoetheShow

Categories Dessert

Time 30m

Yield 12-14 12-14, 12-14 serving(s)

Number Of Ingredients 12

Ingredients

1 cup unsalted butter
1 cup sugar
2 teaspoons vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon freshly grated nutmeg
1 1/4 cups sour cream
2 1/4 cups all-purpose flour
1/2 cup sugar, mixed with
1 tablespoon cinnamon (for rolling*)

Steps:

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.

Nutrition Facts : Calories 380.9, Fat 21.1, SaturatedFat 12.8, Cholesterol 84.1, Sodium 135.4, Carbohydrate 44.5, Fiber 1, Sugar 26, Protein 4.2

SNICKERDOODLE MUFFINS

Snickerdoodle Muffins image

What a great way to start the day! When you hear "Snickerdoodle" you think COOKIE, but this recipe is turning that notion on its ear! Not only do these muffins have that great Snickerdoodle taste, but they also have the healthy addition of oatmeal. Snickerdoodle lovers rejoice!

Provided by Robyn Fischesser

Categories Other Breakfast

Number Of Ingredients 9

Ingredients

1 1/2 c self-rising flour
1 c oats
1/2 c sugar
1 egg
4 Tbsp butter
1 tsp vanilla
1/3 c sugar
1 tsp cinnamon
1 c milk

Steps:

1. mix all dry ingredients together, flour,oats,1/2 cup of sugar
2. Mix together egg, butter and vanilla and milk
3. add wet mixture to dry mixture, mix until everything is mixed well.
4. fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.
5. While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick.

SNICKERDOODLE MUFFINS

Snickerdoodle Muffins image

So sweet and so yummy.

Provided by Valeree Dunbar

Categories Other Desserts

Time 40m

Number Of Ingredients 11

Ingredients

2 stick butter, unsalted
1 c sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp coursely grated nutmeg
1-1/4 c sour cream
2-1/4 c all purpose flour
1/2 c sugar and 1 tblsp. cinnamon mixed together for rolling

Steps:

1. Cream the butter and sugar together until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tarter, and nutmeg.
3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with cinnamon sugar mixture. Roll the muffin around in the mixture until it is completely covered with the cinnamon sugar mixture. place muffin in muffin tin. Depending on size of your muffin tin you should have 12 to 14 muffins. Bake 20-22 minutes at 350 degrees or until they are golden brown

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