Snickerdoodle Muffins~Robynne

Robynne Glenn

By
@GypsySpyce

These delicious muffins never last long at our house. I even made these for my son's birthday instead of a birthday cake.

I promise...you can't eat just one!

Thanks to a few suggestions from Cindy Stawser, these are even better. NOTE: If you printed this recipe prior to 9/21/11, it has been updated.

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne


pinch tips: How to Clean Your Oven Without Chemicals


Comments:

Serves:

16

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

3 c
+ 4 tablespoons flour
1 1/2 c
sugar
1 Tbsp
+ 1 teaspoon baking powder
1/2 tsp
salt
3/4 tsp
nutmeg
1 c
milk
2
eggs, beaten
2/3 c
melted butter

TOPPING

2 tsp
cinnamon
1 c
sugar
1 tsp
nutmeg
2/3 c
melted butter

Directions Step-By-Step

1
Preheat oven to 400 F degrees
2
Combine first 5 ingredients in a medium bowl. Add milk, egg and 2/3 cup of melted butter, mix to combine.
3
Butter muffin tins and sprinkle with cinnamon & sugar mixture. Fill muffin cups 1/2 full and sprinkle again with cinnamon & sugar. Bake for 15-20 minutes, until tops are brown and muffins are springy to the touch.
4
While muffins are still warm, dip tops and sides of each muffin in 2/3 cup of melted butter and roll in cinnamon,nutmeg and sugar mixture.
5
Serve warm!
6
Thank you again, Cindy Stawser for suggesting I sugar the baking cups and the tops of the batter, prior to baking. They are even better than before!!!!

About this Recipe

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #cinnamon, #sugar, #Nutmeg