Snickerdoodle Muffins Recipe

Name: Snickerdoodle Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups whole wheat flour; 1 packet cinnamon-flavored instant oatmeal; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ¼ cup sugar; 1 egg; 1 cup milk; 4 tablespoons butter, melted; 1 teaspoon vanilla; ¼ cup sugar; 1 teaspoon cinnamon

Servings: persons

1 ½ cups whole wheat flour
1 packet cinnamon-flavored instant oatmeal
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ cup sugar
1 egg
1 cup milk
4 tablespoons butter, melted
1 teaspoon vanilla
¼ cup sugar
1 teaspoon cinnamon

1
Preheat oven to 325; line a standard 12-cup muffin pan with paper liners.
2
In a medium mixing bowl, combine the first seven dry ingredients.
3
In a small mixing bowl, combine the wet ingredients; add to the dry ingredients, and stir to mix thoroughly.
4
Fill each muffin cup 2/3 full.
5
Combine remaining 1/4 c sugar and 1 tsp cinnamon; sprinkle on muffins.
6
Bake 15-18 minutes, or until toothpick inserted comes out clean.
7
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ½ cups whole wheat flour, 1 packet cinnamon-flavored instant oatmeal, 1 teaspoon baking powder, ¼ teaspoon baking soda, and more.

Yes, 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.

Snickerdoodle Muffins

How did you like this recipe?

Frequently Asked Questions