Can I make these into standard-sized muffins?

Yes, you absolutely can make standard-sized muffins. The baking time will need to be adjusted. They will likely take longer, probably closer to 20 to 25 minutes. Keep an eye on them and use the toothpick test.

How should I store leftover Snickerdoodle Muffins?

Store leftover muffins in an airtight container at room temperature. They should stay fresh for about two to three days.

Can I freeze these muffins?

Yes, you can freeze baked snickerdoodle muffins. Let them cool completely first. Flash freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. Thaw at room temperature. You can warm them slightly before serving if you like.

My cinnamon sugar coating is not sticking. What went wrong?

Make sure the muffins are still warm when you dip them in butter and roll them in sugar. If they are too cool, the butter might not fully melt or the sugar might not adhere as well. Also, ensure you are dipping the muffin top generously in the melted butter first.

Can I use a different type of milk?

Whole milk gives the best richness and texture, but you can likely substitute with 2 percent milk. Using non-dairy milk might change the texture slightly.

How many mini muffins does this recipe make?

This recipe is designed to make 24 mini muffins. They are the perfect bite-sized treat.

Can I reduce the sugar in the coating?

You could slightly reduce the sugar in the coating, but it is a key part of the snickerdoodle experience. The proportions given provide the classic flavor and texture.

Soft & Spiced Snickerdoodle Muffins Recipe

Name: Soft & Spiced Snickerdoodle Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup (115 grams) unsalted butter, divided; 1 ½ cups (300 grams) granulated sugar, divided; 1 large egg; 1 tablespoon (15 ml) pure vanilla extract; 1 cup (240 ml) milk; 2 cups (240 grams) all purpose flour; 3 teaspoons (12 grams) baking powder; ½ teaspoon (3 grams) salt; 1 teaspoon (2 grams) ground cinnamon

Description

These Snickerdoodle Muffins are irresistibly soft vanilla muffins coated in a buttery cinnamon sugar topping, creating a delightful texture and flavor combination!

Ingredients

½ cup (115 grams) unsalted butter, divided
1 ½ cups (300 grams) granulated sugar, divided
1 large egg
1 tablespoon (15 ml) pure vanilla extract
1 cup (240 ml) milk
2 cups (240 grams) all purpose flour
3 teaspoons (12 grams) baking powder
½ teaspoon (3 grams) salt
1 teaspoon (2 grams) ground cinnamon

Instructions

Set your oven temperature to 325 degrees Fahrenheit. Generously coat a mini muffin pan with non-stick cooking spray and set it aside.
In a mixing bowl, combine 3 tablespoons of softened butter, 1 cup of granulated sugar, vanilla extract, and the egg. Beat these ingredients together until they are smoothly combined.
Pour in the milk. Stir the mixture until everything is fully blended.
Measure in the flour, baking powder, and salt. Gently mix the dry ingredients into the wet until just combined.
Carefully spoon the muffin batter into the prepared cups of the mini muffin pan.
Bake the muffins in the preheated oven for 12 to 15 minutes. You will know they are done when a toothpick inserted into the center of a muffin comes out clean.
Allow the baked muffins to cool in the pan for 5 to 10 minutes before handling.
While the muffins cool, melt the rest of the butter in a small bowl. In a separate small bowl, mix together the remaining 1/2 cup of granulated sugar and the cinnamon.
Once the muffins are cool enough to hold comfortably, carefully take one from the pan. Dip or roll the muffin in the melted butter, then roll it in the cinnamon and sugar mixture to coat the outside. Repeat this process for each remaining muffin.

Notes

Serving: These muffins are truly best enjoyed warm right after coating.
Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 mini muffin
Calories: 100
Sugar: 15g
Sodium: 105mg
Fat: 5g
Carbohydrates: 23g
Fiber: <1g
Protein: 1g
Cholesterol: 10mg