I have the BEST recipe to share today!!! SNICKERDOODLE DONUT MUFFINS!!!
Read great reviews from people who tried this recipe on Pinterest with photos!
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I came across an awesome Donut Muffins recipe on allrecipes.com and was so excited when I read the ingredients, NO EGGS! My youngest with an egg allergy has never had donuts….ever. So to say I was thrilled stumbling on this recipe is an understatement.
This afternoon I was planning on making Snickerdoodles for my husband, they are his absolute favorite cookies and I’ve only made them a few times since our little one can’t eat them. I love to experiment and started thinking about the Donut Muffins recipe…what if I made Snickerdoodle Donut Muffins?! I did a quick Google search for Snickerdoodle donuts and muffins – not a novel idea, others had already thought of this delicious concoction. The problem I came across, all the Snickerdoodle donut and muffin recipes called for eggs. So I decided to try to come up with my own, using the recipe from allrecipes and my Snickerdoodles cookie recipe as a guide.
End result…the BEST Snickerdoodle Donut Muffins! They are so easy to make. My family went NUTS over them, so did the neighborhood kids. My little one can’t wait for me to make them again – she loves these donuts! Oh, and my husband downed six with a cold glass of milk. These are a great substitute for his childhood favorite.
PINNABLE IMAGE
The next time I make these donuts, I plan on doubling the recipe.
Snickerdoodle Donut Muffins
Original Post Date Nov 11, 2012
Adapted from Donut Muffins – allrecipes.com
Recipe makes approximately 20
Print Recipe
Print Recipe
Ingredients
- 3/4 Cup Sugar
- 1/2 Cup Butter (melted)
- 1/2 teaspoon Pure Vanilla Extract
- 3/4 Cup Milk (skim, 1%, 2%, whole)
- 1 1/2 Cups All-Purpose Flour
- Pinch of Ground Nutmeg
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Cream of Tartar (optional)
- 1 1/2 teaspoons Baking Powder
For dipping your donut muffins, prepare the following:
In a small bowl,
- Melt 1/2 cup butter
In a small bowl mix,
- 1/2 cup Sugar
- 1 1/2 teaspoons Ground Cinnamon
Directions
Preheat oven to 350 Degrees F.
Spray mini muffin tin with non-stick cooking spray – be sure to spray the top of the pan too.
Spray mini muffin tin with non-stick cooking spray – be sure to spray the top of the pan too.
In a large bowl, mix melted butter, sugar and vanilla – mix until smooth. Next pour milk over mixture, set aside, do not mix.
In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg). Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended.
Using a spoon or a scooper (I use a medium size Pampered Chef scooper), fill each muffin 3/4 full. Place in oven on middle rack and bake 18–20 minutes, until lightly golden brown. Remove from oven.
Take each donut muffin, and while they are still warm (but not too hot), dip them completely in melted butter and roll them in the cinnamon sugar mixture. Place on wax paper to cool. Enjoy them warm or cold with a glass of milk!
TIPS
If you don’t care for nutmeg, just replace it with an additional 1/4 teaspoon of ground cinnamon. Also, the original recipe does not call for *Cream of Tartar or Vanilla, so if you don’t have them in your pantry no worries, just skip them, they will still be delicious. You can head over to allrecipes for the original version for Donut Muffins!
*Cream of tartar is what gives snickerdoodles their soft and chewy texture and distinctive taste.
Please Note: Using too much flour when measuring can make for crumbly muffins. Be sure your flour is not compressed when measuring. Head here to read how to measure flour the right way.
Thanks so much for stopping by!
Cheers!
Sara
These are fantastic! I made them randomly one morning when I didn’t have any eggs at home and searched on Pinterest for baking recipes that didn’t require eggs. I’m so glad I did! They are super simple to make, and they taste amazing. The only ingredient I didn’t add was the cream of tartar. I will certainly be making them again. Thank you for sharing!
Ronda
This sounds like a recipe my master baker friend used to bake, using a lemon juice dip at the end. I’m hoping to try after my next dr. visit……
K
I consider myself a decent baker, but these did not come out well. First round I use avocado spray to grease tin and they stuck. Second round I used paper liners and the “muffin tops” fell off. Taste ok, maybe a little dryer then I prefer. IDK 🤷🏻♀️ Any ideas?
Cs
Can you make ahead and freeze?
Mary Neumann
Yes, you can, Cs. Allow them to get to room temperature, then place them in an airtight container or ziplock bag. Freeze up to 2-3 months.
Laurin
I’m not trying to be rude at all, but this is probably the worst recipe I’ve ever tried. I’m a seasoned baker with over 30 years of experience, so I know it can’t be user error. I was confused by the lack of salt and eggs, but I trusted the process anyway. I should have gone with my gut.
Mary Neumann
Sad to hear, Laurin – these are a family favorite with lots of great reviews. Wish I knew what went wrong for you.
https://www.pinterest.com/pin/219550550560112632/
Cynthia
These are the best muffins I have ever made! They really do taste like little donuts. I used a regular muffin pan as I think minis can get dry. Loved the hint of nutmeg.
Angie
Made these today. So simple. So good. Everyone loved them they didn’t last long. Makes a very small batch though so I will Double the recipe next time.
Karen Bergman
How many does this recipe make using the mini muffin pan
Becky
If I used mini muffin liners would I need to adjust the baking time.
Thank you
Patti Miller
The best sweet I’ve had in ages! Moist and delicious. I used 2% milks no cream tarter or nutmeg. Next day heated one in microwave for 12 seconds. So delicious. My golden retriever ate 5 by accident. Little turd. Thank you!
Cat
Hi there, thanks for the recipe. What does the cream of tartar do for the muffins if it is ok to leave it out? Wondering if cream of tartar makes for a better muffin?
Thanks!
Catherine
I was wondering the exact same thing!
Kelsey
The mix came out with flour lumps and not very sweet. I wouldnot recommend
Mary Neumann
Cream of tartar is what gives snickerdoodles their distinctive taste. You can read more here: https://www.mashed.com/375052/the-ingredient-you-probably-didnt-know-is-in-snickerdoodles/
Marlene Wilkins
Finally a simple donut to make easily. Thankyou. M
Melissa
I don’t typically buy skim milk, Sonos whole milk okay. Or would the higher fat content make a difference?
Kristin
Is there a flour that can be used to make these gluten free? I’m sure there are but I am looking for which one and how much…..any help would be great!!
Mary Duff
I used a cup for cup flour. Gluten free flour. My favorite is King Aurthur gluten free flour.