Snickerdoodle Muffins

by Amy on 26 January 2014

Snickerdoodle MuffinsToday, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

I was assigned the blog Fantastical Sharing Of Recipes, which is full of delicious comfort-food + family-friendly recipes. There were SO many amazing recipes to choose from (pastas + crock-pot meals + sweets, oh my!) but in the end, I decided on trying these Snickerdoodle Muffins. So, how did they turn out? Absolutely wonderful. They have a perfect, buttery coffeecake-like flavor + texture, with just the right balance of sweetness + spice. They were so addictive that after eating two, I sent the rest to work with my husband – I knew I couldn’t be trusted to contain myself with those sitting in the house!

Thank you to Sarah for introducing me to these super scrumptious Snickerdoodle Muffins + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!

Snickerdoodle Muffins

Snickerdoodle Muffins

makes 12 muffins, adapted from Fantastical Sharing Of Recipes and Spoonful


For the muffins:
2 cups all-purpose flour
2/3 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg, beaten
1 cup + 2 Tbsp. milk
6 Tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract

For the cinnamon-sugar topping:
1/2 cup granulated sugar
1/2 tsp. cinnamon
Pinch of nutmeg
2 Tbsp. butter, melted and cooled


Preheat the oven to 350 degrees.

Line a standard muffin tin with paper muffin cups, or grease the tin well. Set aside.

In a medium bowl, or in the bowl of a stand mixer fitted with the paddle blade, beat together the egg, milk, melted butter, and vanilla extract.

In a separate bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.

Add the dry ingredients to the wet ingredients in two additions, mixing only until combined – do not overmix.

Divide muffin batter equally between the 12 muffin cups – they each will be about 2/3 full with muffin batter.

Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool about 15 minutes in the muffin tin, then transfer to a wire rack to cool fully.

Once completely cooled, coat with the cinnamon-sugar mixture. First, combine the sugar, cinnamon + nutmeg in a small bowl. Have the melted butter in a separate small bowl. Dip the top of each cooled muffin in the melted butter, then roll in the cinnamon-sugar mixture.

Serve at room temperature, or slightly warmed in the microwave or warm oven. Muffins will keep at room temperature for about 5 days in an airtight container.

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{ 53 comments… read them below or add one }

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