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 the egg allergy has never had a donut….ever. That is just so wrong. So to say that I was thrilled stumbling on this recipe is an understatement. This afternoon, I was planing on making Snickerdoodles for my husband, they are his absolute favorite cookie as a kid and I’ve only made them a few times in our 18 years together. The problem is, they have eggs and my little one can’t eat them. Boo.
I love to experiment with food and 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 – again, 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.com and my Snickerdoodles recipe as a guide.
End result…the BEST Snickerdoodle Donut Muffins on my first try! 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! That makes my heart happy. Oh, and my husband downed six of them with a cold glass of milk. I think they are a yummy substitute for his childhood favorite.
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Next time I make these, I plan on doubling the recipe.
Snickerdoodle Donut Muffins
Adapted from Donut Muffins – allrecipes.com
Recipe makes approximately 20
Print Recipe
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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.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 cinnamon sugar mixture. Place on wax paper to cool. Enjoy them warm or cold with a glass of milk!
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 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.COM for the original version for Donut Muffins!
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.
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I know this is an egg free recipe, but if I added an egg yolk, would I then need to add a bit more flour to make sure it’s solid enough?
You could still make snickerdoodles for your husband….😊
I guess you should mix it with an electric mixer not just by hand? Mine are crumble when I take then out. I used a lot of spray. They taste good. Would love to try again if I can figure out where I went wrong
Make sure when measuring your flour it is not packed in, Aneen. That is usually the issue when this happens.
My flour wasn’t packed. Sorry it wasn’t crubly as in falling apart. It was stuck to the pan. Insprayed a lot of spray and cook. It tasted great. Just a pity I couldn’t get them out whole
The muffins need to be removed immediately! If you let them cool they stick. Mine came out fine at the beginning but as I got to the end of the pan 2 stuck. So I flipped all the others out before they cooled more.
These turned out perfectly – I followed the directions exactly and they’re so yummy!
(I really sprayed my muffin pan thoroughly and they popped right out!)
OMG delicious
I couldn’t sift my flour so I just estimated and used a heaping cup of flour and let them cool in the pan before dropping them out. The only ones I broke happened when they were still hot, a few minutes later and they were easily solid enough to pick up. I used a brush to put on the butter and poured the cinnamon sugar over them.
Half are gone now! <3
This seems an odd recipe without any eggs? Is that a misprint? I don’t want to waste precious ingredients on something that isn’t correct. I would like confirmation from the author or someone who had a successful outcome without any eggs. Thank you!
The whole point of the recipe is that it has no eggs. Did you read even the first sentence about it? I know a lot of people skip the description, but when you have questions it’s often a good place to start
Thank you for sharing this recipe! I made several dozen for friends and it was a hit! I also tweaked it for a friend and made a gluten free batch and she messaged within the hour asking for the recipe! These are delicious!
Kelly, This recipe doesn’t have any egg in it. Is that how you made it? It seems odd for a muffin to not have any eggs. I’m concerned it is a misprint and ingredients are precious right now. Thank you
Yes – there are no eggs. The entire beginning of the post explained why there are no eggs. 🤦🏻♀️
I just made these and while the tasted good….they looked raw inside. I baked them for an additional 15 min but they still looked a bit raw inside. They tasted good..but not sure what went wrong..any idea?
Can I use paper muffin cups?
Sure, just dip the tops in butter and cinnamon sugar, Nycole.
My granddaughter loved them. I did too. Very easy to make and she is a picky child. Oh I was out of nutmeg so not sure if she would like nutmeg added but I will try again when I get some and see.
Can I make these snickerdoodle donut muffins with whole milk. I don’t have 2 percent milk
Yes, Teri! 🙂
Could you use this receipe in cake pop machine ?
Thanks
I have never tried, Loretta. People make donuts (donut tins) with the recipe so a cake pop machine may work.
Thank you for this recipe. I think I shall try it since we’re all stuck at home. I just wanted to tell you this one thing: I have an egg farm, raising both chickens and ducks. I have four customers who are allergic to eggs, chicken eggs. They are able to eat duck eggs with no problems at all. It makes sense if you think about it, a duck is an entirely different animal than a chicken, so their eggs are a different protein. Anyway, if you can get in touch with a farmer in your area that has ducks, you might want to give it a try.
Is the mixture supposed to be running?
These sound awesome. I can’t wait to try the recipe out!
I came across this recipe today and thought it sounded great! My husband’s grandmother used to make snickerdoodle cookies all the time, and I thought muffins would go well with the stew I am making for dinner. We are currently staying in as a result of the Corona virus pandemic, and trying to make meals interesting without using our stores frivolously. I am sorry to say that this recipe was a waste of precious ingredients. I could not get the muffins out of the muffin tin, and I am left with a crumbled MESS. The crumbs taste good, but this is a real disappointment. I was anxious to share the recipe with family, but not now. Not sure where this went wrong
These look delicious!!! Snickerdoodles are my husband’s favorite cookie as well, yet I don’t make them often either. Wondering if I can use regular sized muffin tins as I don’t have the mini size? Thank you!
Why 4 cups of glutin flour
cup-for-cup means 1 to 1 replacement flour.
Hi, do you know how much time I’ll need to bake in a regular muffin pin? I don’t have a mini pan😢
Absolutely delicious!!! I used cup 4 cup gluten free flour and followed the recipe. I used a bit more cinnamon because I didn’t think it called for enough. I also sprinkled the top with sugar/cinnamon before baking because I wasn’t sure if I’d dip them in butter and sugar after baking. I’m used to gluten free things falling apart when moistened. I tested a couple and they held together fine! So I ended up dipping all of them. Definitely will make again!
I’m going to try these muffins. Instead of cinnamon and nutmeg, I think I’ll try the Pampered Chef Cinnamon Plus Spice Blend. I love this cinnamon blend. My husband thinks I have controlling interest in Pampered Chef. Just found your blog and have subscribed to it.
Thanks!
madde them this morning and they are so yummy. mine were pretty crumbly though did i do something wrong ,? will be making them alot !
Thank you
Hi Robyn – Sorry you had this issue. I have had a few people over the years (recipe is have been on my site for years) state this, the recipe just went viral this week and I have read two more people with the same issue. I think what is happening, when people are scooping/measuring the flour, their flour is getting compressed and are actually using more flour, which is causing them to be crumbly.
I found this info helpful (https://www.quakeroats.com/cooking-and-recipes/baking-101/muffins/common-muffin-issues/dry-and-crumbly) – “When flour is “scooped” into the measuring cup directly from the container, it compresses or becomes packed. This means you will be adding more flour than called for in the recipe. Spoon flour from the container into the dry nested measuring cup and use a metal spatula or the flat side of a knife to level the flour even with the top of the cup.”