Snickerdoodle Mini Muffins Recipe

Name: Snickerdoodle Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/3 cup granulated sugar; 1 teaspoon ground cinnamon; Muffin; 1 1/2 cups all-purpose flour; 1 cup quick-cooking oats or 1 cup old fashioned oats, uncooked; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1 cup milk; 1 egg, lightly beaten; 4 tablespoons margarine or 4 tablespoons butter, melted; 1 teaspoon vanilla

Servings: persons

Topping
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Muffin
1 1/2 cups all-purpose flour
1 cup quick-cooking oats or 1 cup old fashioned oats, uncooked
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup milk
1 egg, lightly beaten
4 tablespoons margarine or 4 tablespoons butter, melted
1 teaspoon vanilla

1
Heat oven to 400u00b0F Spray bottoms only of mini muffin pan cups with cooking spray.
2
For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
3
For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
4
Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
5
Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
6
Note: To prepare regular-size muffins, line 12 medium muffin pan cups with paper baking cups or spray bottoms only with cooking spray. Prepare muffin batter as directed above. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Topping, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, Muffin, and more.

Yes, Snickerdoodle Mini 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.

That's it — enjoy your meal!

Snickerdoodle Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions