Mini Snickerdoodle Muffins – a delicious recipe with flour, baking powder, baking soda, cream of tartar, nutmeg, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Make topping in small bowl; set aside.
3
In large bowl mix together flour, baking powder, baking soda, cream of tartar, nutmeg and salt together; set aside.
4
In another bowl cream the butter and sugar until light and fluffy, about 3 minutes.
5
Add eggs, one at a time, beating well after each addition.
6
Beat in vanilla and buttermilk.
7
Beat in dry ingredients until just incorporated.
8
Using a small scoop, drop a scoop of batter into the bowl with the sugar and cinnamon.
9
Sprinkle the dough with the mixture and roll it around until it is covered completely in cinnamon sugar.
10
Place the ball into the muffin tin.
11
Sprinkle left over cinnamon sugar onto the top of muffins.
12
Bake until tops are golden brown about 12 to 15 minutes.
1294
kcal
Calories
75
g
Fat
146
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 1/4 cups flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon cream of tartar, and more.
Yes, Mini Snickerdoodle Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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