snickerdoodle muffins~robynne
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
prep time
10 Min
cook time
20 Min
method
Bake
yield
16 serving(s)
Ingredients
- 3 cups + 4 tablespoons flour
- 1 1/2 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon nutmeg
- 1 cup milk
- 2 - eggs, beaten
- 2/3 cup melted butter
- TOPPING
- 2 teaspoons cinnamon
- 1 cup sugar
- 1 teaspoon nutmeg
- 2/3 cup melted butter
How To Make snickerdoodle muffins~robynne
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Step 1Preheat oven to 400 F degrees
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Step 2Combine first 5 ingredients in a medium bowl. Add milk, egg and 2/3 cup of melted butter, mix to combine.
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Step 3Butter 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.
-
Step 4While 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.
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Step 5Serve warm!
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Step 6Thank 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!!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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