Snickerdoodle Mini Muffins
Bursting with warm cinnamon flavor and a buttery-sweet coating, these Snickerdoodle Mini Muffins are a bite-sized twist on a classic cookie favorite. Perfectly soft and fluffy on the inside, each mini muffin is dipped in melted butter and rolled in a generous layer of cinnamon-sugar for the ultimate treat. Ready in just 30 minutes, this easy recipe uses simple pantry staples like all-purpose flour, brown sugar, and vanilla extract, making it ideal for a quick breakfast, afternoon snack, or dessert. With their irresistibly nostalgic flavor and convenient size, these muffins are sure to be a hit with both kids and adults. Enjoy them warm from the oven for maximum coziness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 cups Light brown sugar
- 2 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Whole milk
- 5 tablespoons Unsalted butter, melted
- 1 unit Large egg
- 1 teaspoons Vanilla extract
- 0.25 cups Granulated sugar (for coating)
- 1 teaspoons Ground cinnamon (for coating)
- 3 tablespoons Unsalted butter, melted (for coating)
Instructions
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini muffin liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
In a separate smaller bowl, whisk together the milk, melted butter, egg, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Using a small cookie scoop or spoon, fill each muffin cup approximately 3/4 full with the batter.
Bake the mini muffins in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins bake, prepare the topping by combining the granulated sugar and cinnamon in a small bowl. Place the melted butter for coating in another small bowl.
Remove the muffins from the oven and let them cool for about 5 minutes, until they are just cool enough to handle.
One at a time, dip the top of each mini muffin into the melted butter, then roll it in the cinnamon-sugar mixture to coat.
Transfer the coated muffins to a wire rack to cool completely or enjoy them warm for a delicious treat.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 210.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 386 mg | 30% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
