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Muffins that bake up beautifully tall and rounded, loaded with cinnamony-sugary goodness.
WOW! Yum! My word! MMMMM! Amazing! Oh my! Schmakalacka! Whoa! YIKES! Fab! ....... What's your superlative word? You know, the one you use when something is quite extraordinary, the one you'll say for sure when ...........
............. you smell the intoxicating aroma of these delightful SnickerDoodle Muffins wafting through your kitchen.
............. when you take a peek in the oven and see them rising up so beautifully tall and rounded.
............. when you pull them out, all golden and glistening with cinnamony-sugary goodness.
............. when you can't resist any longer, breaking one apart, warm from the oven, slathering a touch of the sweet, spicy butter as it melts right before your eyes, filling every little moist nook and cranny.
............. but most of all, when you take that first, melt-in-your-mouth, delicious bite.
.............. Oh yeah, be ready - cause whatever your superlative word is, you'll find yourself saying it ................. more than once!
- ½ cup sugar
- 1 tablespoon cinnamon
- ½ cup butter softened
- ½ cup sugar
- 1 large egg
- 2 cups flour
- ½ teaspoon soda
- ½ teaspoon baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 stick butter softened (for the DoodleSnicker Butter)
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Preheat oven to 400˚F.
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Combine the first ½ cup sugar with the one tablespoon of cinnamon. Mix well to combine. Set aside.
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Spray 12 muffin pan cups liberally with cooking spray. Using your index finger wrapped with a paper towel rub inner surfaces of muffin cups to ensure complete coverage. Sprinkle approximately 1 teaspoon of the sugar mixture into each muffin cup. Holding the pan over the sink, tilt pan to coat each cup with the sugar cinnamon mixture. If needed use a little more of the sugar/cinnamon and sprinkle any unsugared places with mixture. When cups are coated, discard any loose sugar into the sink.
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Beat butter and sugar. Add egg and beat well. Combine milk and sour cream. Combine dry ingredients and add alternately with milk mixture beating just until combined.
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Spoon by rounded teaspoons into greased muffin cups, sprinkling a ½ teaspoon of the cinnamon/sugar mixture over each teaspoon full. Continue till each muffin cup is ⅔ full. Sprinkle 1 teaspoon over top of each muffin. Reserve the rest of the sugar for the DoodleSnicker Butter. (You should have about ¼ cup left.)
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Bake at 400˚F for 5 minutes. Reduce temperature to 325˚F and continue to bake another 10 -15 minutes until springy when gently touched on top. (This initial burst of heat helps the muffins rise tall and round.)
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Remove from oven. Allow to cool in pan for 10 minutes then remove from pan and place onto a cooling rack. Try to control yourself a bit if you can!
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Place remaining sugar in a microwave-safe bowl.
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Add 2 teaspoons of the butter and microwave on high for 10-20 seconds or until butter is melted. Remove from microwave and stir to combine. Mixture should be like a thick paste.
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Allow to cool then add to softened butter, swirling through butter just a bit. Serve at room temperature with the muffins.
I'm sharing this over at On the Menu Monday at Stone Gable
Laurie says
Another great muffin to add to my recipe book. These muffins just melt in your mouth and easy to make...sooo good. Thanks!
Chris Scheuer says
Yay! Thanks for sharing your review!
Karen says
My husband and I made these this afternoon. The aroma of the cinnamon and nutmeg was so comforting at this time. We waited ten minutes before removing from the pan, but then ate one withing the next 5 minutes. We will be freezing some and having some tomorrow for breakfast. Thanks again for another wonderful recipe.
Chris Scheuer says
I'm so happy you enjoyed them, Karen! Thanks for taking the time to share your results!
Anamika @ Supplement Crunch says
Amazing, My husband loves these SnickerDoodle Muffins. Even I enjoy it, and I am not a big fan of SnickerDoodle Muffins..
Chris Scheuer says
Thanks so much!
Sarah says
My daughter and I tried these with soup for supper last night! In a family of 9, they were a hit. And why not? Good muffin flavor, cinnamony-sugar crunchiness top and bottom (I was in a hurry and did mini muffins --made 24--without the sugar mix inside), and for Mom, easy to prepare!
I enjoy reading your "chemistry experiments" kitchen style, but more so, I enjoy trying your recipes in my own kitchen. So many "tasty" recipes in the "blog world" sound and look fantastic, but when I read through the recipe, they tend to be complicated and include ingredients I just don't have, and I tend to have a well-stocked pantry and spice cupboard. Your recipes look and taste good, with truly ease of preparation. Yay!
Most of all, I love that you found Christ and are living for Him!
Susan says
Oh good grief...now you have done it!!
lena says
chris, i'll probably dreaming of these muffins tonight!! i'm going to bookmark this right away!
Inside a British Mum's Kitchen says
Ok you've absolutely sold me - I'm making these tonight!!
mary x
Kim - Liv Life says
HOly Snickerdoodleness!!!! Fantabulicious!!!!
I have a feeling that Liv and her girlfriend would devour a batch of these beauties. Beautiful photos by the way.
Loving this recipe!
Amelia says
Hi, wow... your muffins look delicious. Very nice click like 3D, wish I can grab one now from my screen. LOL
I always love cinnamon flavor, yum yum. Have a nice week ahead.
Kyle says
I had the chance to make these tonight to go with soup for dinner. They're heavenly. My family could only say Mmmmm!
Gloria says
I dont know the word! But these look absolutely amazing I want one now to my coffe LOL
Catherine says
What a delicious muffin!! blessings dear. Catherine xo
Anna @ Crunchy Creamy Sweet says
I love snickerdoodles! I always make them this time of year because of the spice mix. These muffins are beautiful and the butter - mmmmm divine!
Susan says
Fabulous!