Snickerdoodle Donut Muffins

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.

Pinnable Image

Next time I make these, I plan on doubling the recipe.

Adapted from Donut Muffins – allrecipes.com

Recipe makes approximately 20
Print Recipe

• 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

In a small bowl,

• Melt 1/2 cup butter

In a small bowl mix,

• 1/2 cup Sugar
• 1 1/2 teaspoons Ground Cinnamon

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!

 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!

Sharing this recipe at Weekend Potluck.

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Cheers!