Snickerdoodle Muffins

Vicki Butts (lazyme)


This is a yummy muffin. It makes lots of topping, so save what you don't use for French toast.


★★★★★ 4 votes

12 muffins
15 Min
15 Min


  • 1 1/2 c
  • 1 c
    quick cooking oatmeal, uncooked
  • 1/2 c
  • 1 Tbsp
    baking powder
  • 1 c
  • 1
    egg, slightly beaten
  • 4 Tbsp
    butter, melted
  • 1 tsp

  • 1/3 c
  • 1 tsp

How to Make Snickerdoodle Muffins


  1. Preheat oven to 400ºF. Prepare 36 mini-muffin pan cups or 12 standard muffin pan cups with nonstick cooking spray or paper liners.
  2. First, prepare topping by combining sugar and cinnamon in small bowl and set aside.
  3. Next, make batter by combining flour, oatmeal, sugar and baking powder in a large bowl. Mix well.
  4. In a small bowl, combine milk, egg, butter and vanilla. Blend well.
  5. Add to dry ingredients all at once.
  6. Stir just until dry ingredients are moistened. Do not overmix.
  7. Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
  8. Bake: 12 to 14 minutes for mini-muffins and 18 to 22 for regular muffins, or until light golden brown.
  9. Cool muffins in pan on wire rack 5 minutes.
  10. Remove from pan. Serve warm.
  11. NOTE:
    I froze some of these and the topping cracked and fell off in most places. I would recommend that you add the topping - or at least more - when ready to serve if you freeze any.

Printable Recipe Card

About Snickerdoodle Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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