Snickerdoodle Muffins~Robynne

Recipe Rating:
 4 Ratings
Serves: 16
Prep Time:
Cook Time:
Cooking 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

The Cook

Robynne Glenn Recipe
x1
Well Seasoned
Lake Arrowhead, CA
GypsySpyce
Member Since Aug 2011
Robynne's notes for this recipe:
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
Make it Your Way...

Personalize This

Directions

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!!!!
Comments

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user Eve Anderson(AKA-POETGRL) mumm6 - Aug 25, 2011
Eve Anderson [mumm6] has shared this recipe with discussion group:
BREADS AND BISCUITS!
user Robynne Glenn GypsySpyce - Aug 26, 2011
Thanks again, Eve! I promise you won't be sorry if you try these muffins.
user w b wendyb964 - Sep 2, 2011
These are similar to mine, except I butter then cinnamon-sugar the muffin pans. Fill the cups 1/3 full and add a spoon of either the same cinn-sugar or, my preference: KAF baking cinn/sugar filling mixed as directed with a bit of water, then a small amount of batter on top. Sprinkle with regular cinnamon sugar and bake. It does make a bigger mess though the final product was worth it. I adapted this recipe from a snickerdoodle bundt cake recipe. All the extra spice may be too much for many especially children. YUM to yours as well! Note: do not overfill the muffin cups with these recipes or they won't be nearly as pretty and much harder to remove. Think I'll try your recipe for easier cleanup and less sweetness. Very new to this site, please remove my comment or let me know tis inappropriate. Nice to meet all of you.
user Robynne Glenn GypsySpyce - Sep 2, 2011
Hi Wendy =) I appreciate any comments, especially if they will make my recipes more delicious. Thanks for the tips! I never thought to sugar the pans or to add some extra yummy goodness inside. Also, thanks for the reminder, as I have a tendency to over fill my muffin cups :/ Nice to meet you too!
user Cin Straw's Kitchen Straws - Sep 3, 2011
sounds good, love all the tips too.

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