Snickerdoodle Muffins Recipe

My kids love these muffins.
-Too dense and very bland. If I make these again, I will add cinnamon sugar and more milk to the batter.
– made these last night, i did add a bit extra cinnamon and i added pecans as well. my kids loved them!! i also put the oats through my food processor to make then more like flour.. they turned out awesome!!!
-Thanks for the recipe, Robyn. I didn’t have any problems following it.

I really like these muffins. They’re great plain, with a little streusel-like layer of cinnamon/sugar and chopped toasted pecans in the center and a baked topping of the same mixture. An icing glaze drizzled on while they’re still warm is nice too.

I use almond milk or coconut milk instead of dairy milk and it works just fine. My oatmeal is old-fashioned organic and it tends to be a bit thick, so I gave it a few pulses in the food processor.

This recipe works well with variations. A now-closed muffin shop in my town used to make oatmeal-peach muffins that were delicious and addictive. The second time I made these I added about a cup of chopped frozen peaches (thawed before chopping of course). They were wonderful and made the muffins more moist. I think the recipe would also be good with apples, blackberries, raspberries, bananas or mangoes but I haven’t tried them yet.

Self-rising flour isn’t readily available in all parts of the country and probably not at all in foreign countries, so it’s not a universal ingredient. That might be why there are so many questions about it. I don’t think I’ve ever seen it in the stores where I live because of altitude.
For The Muffin
½ cup softened unsalted butter
⅔ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ cup milk
¼ cup sour cream
1⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
For Topping:
3 tablespoons melted butter
⅓ cup granulated sugar
2 teaspoons ground cinnamon

How To Make Snickerdoodle Muffins Recipe
For The Muffin
Preheat the oven to 375 degrees and grease a standard muffin pan generously with non-stick cooking spray then set aside
Add the butter and granulated sugar to a large mixing bowl and cream together for about 2 minutes until the mix is smooth and well combined. Then add egg, vanilla, milk and sour cream and mix until even.
To the butter mix, add flour, baking powder, baking soda, cinnamon and salt. Use a rubber spatula to fold in until it just combines. Ensure not to overmix
Transfer batter with a spoon into the greased muffin pan, filling each tin to about ⅔ its volume. Insert a toothpick in the center of each batter-filled tin
Transfer the muffin pan to the preheated oven and bake for about 25 minutes or until the inserted toothpick comes out clean.
After baking, allow the muffins to cool in the muffin tin for 1-2 minutes, then move to a wire cooling rack.
For The Topping:
Melt the butter for the topping in a small container. Meanwhile, mix the granulated sugar and cinnamon together in a different container.
Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry brush to brush a thin layer of melted butter over each muffin.
Generously sprinkle cinnamon-sugar mixture over the butter layer. Serve warm and enjoy

The baking powder starts to work as soon as the wet and dry ingredients are blended, so it’s important to have the oven preheated and pans ready before you combine the two.
If you have any leftovers, you can store them till ready to consume. Allow cooling completely, then freeze in a zip-log bag for up to a month. When ready to use, thaw at room temperature or in the refrigerator or microwave for a few seconds, until warm.