Snickerdoodle Muffin

Snickerdoodle Muffin

If you’re in the mood to spice up your muffin game with a delightful twist, let me introduce you to Snickerdoodle Muffins—a scrumptious blend of the beloved snickerdoodle cookie and a soft, moist muffin. Imagine the aromatic warmth of cinnamon and sugar mingling in a perfect muffin texture that pulls apart oh-so satisfyingly. This recipe isn’t just another muffin; it’s an experience.

This special treat came into my life thanks to a dear friend, and it has since become a staple. Whether you’re looking to cheer up a friend, add a sweet note to your breakfast, or cap off your dinner with a dessert that smiles back, these muffins are the way to go. Simple, straightforward, and utterly delectable, this Snickerdoodle Muffin recipe is as reliable as it is delicious.


2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup milk

1/2 cup unsalted butter, melted and cooled

2 large eggs, beaten

1 tablespoon vanilla extract

For the Topping:

1/4 cup granulated sugar

1 tablespoon ground cinnamon

1/4 cup unsalted butter, melted


Get Ready: Preheat your oven to 375°F (190°C). Line a muffin pan with liners to keep things neat.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

Combine Wet Ingredients: In another bowl, blend the milk, cooled melted butter, eggs, and vanilla extract together until smooth.

Make the Batter: Pour the wet ingredients into the dry ingredients, stirring just until everything is combined. Be careful not to overmix to keep the muffins light and fluffy.

Prepare the Topping: Mix the sugar and cinnamon for the topping in a small bowl …

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