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Snickerdoodle Donut Muffins

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I have the BEST recipe to share today!!!  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! {Click here for the recipe}. 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 were 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.  



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 

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! 

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! 

Thanks so much for stopping by!
Cheers!
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Comments

  1. This recipe is amazing. I made it with gluten free flour, regular size muffin tins and baked for 23 minutes. I also sprinkled cinnamon and sugar on top before baking instead of adding more butter at the end. We are in a blizzard here in WI so it was a great day for baking!

    Reply

  2. OMG!!! I made these this morning with cinnamon applesauce in place of the melted butter inside the muffins and I could seriously eat the whole batch alone. 🙂

    Reply

  4. I made these today. They taste just like a donut. Delicious. I just did regular cupcake papers 12 total and pealed before dipping yummy snickerdoodle flavor

    Reply

  6. Wow! Making these for teacher appreciation luncheon and had to taste test… I've already, Pinned, printed and screen shot the recipe. Don't want to lose this one! 🙂

    Reply

  7. I've made these a few times! There to die for! Yum! I left out the cream of tarter and added extra nutmeg;)

    Reply

  8. What a fabulous creation! My mouth waters to think of this special treat. I've always been wild about Snickerdoodles. Nice going Mary! Definitely pinning this one. Miss you Girlfriend!

    Reply

  9. I just bought a package of cup for cup gluten free flour and it's looking like this is what I need to bake with it! I haven't had a doughnut in forever! I have to go to Buffalo, NY (from SC) to a GF bakery to have doughnuts. Thank you for sharing. 🙂

    Reply

  11. Ok, I know this is off topic, but what is a link party? Oh, and on topic, these look delicious and I'm going to try them today! Right away! Like, right now! Yum!

    Reply

  14. I just found this recipe on Pinterest and its AMAZING! Since the little muffins are so delicate, when I tried to remove one after they'd cooled a little, the top came off- so instead I just flipped the muffin pan over onto a dish towel and all the little muffins fell right out in one piece. Easy! I also had much better luck in the end by brushing on the butter then spooning cinnamon sugar all over each side. When I was rolling them in the butter & then cinnamon/sugar it was just too heavy and the muffins were getting a very heavy dark colored coat of sugar (not nearly as pretty). So for aesthetics if anyone cares 😉 The recipe is perfect – they taste so good!

    Reply

    • Excellent suggestion about brushing the butter on!
      Wish i had seen this before i posted my question and concerns about dipping them in the butter!
      Thank you for sharing your excellent idea!
      Rebecca

      Reply

  15. I just made these, and they are Delicious!!! I used the cream of tartar and the nutmeg. They taste great. The only thing I did differently was I used baking cups to prevent sticking to the pan. Truly yummy recipe!

    Reply

  16. Donna, Have you tried them yet? This recipe does not need eggs – it's prefect they way it is. Some donut muffin recipes may call for eggs, but I specifically like this one because it's wonderful and my daughter with an egg allergy can enjoy them too.

    Reply

  19. Hi Adrienne, Sorry they stuck. The only time that happens to me is when I forget to give the top of the muffin tin a good spray too. I'm not sure why yours stuck if you sprayed it well. If you want to avoid that, you can always make them in a 8×8 baking dish (spray with non-stick cooking spray), then brush the top with butter and sprinkle with cinnamon sugar after baking. I make them that way all the time when I'm in a hurry. Instead of a muffins you have a snickerdoodle cake-like treat. Same great taste!

    Reply

  20. Hi! These taste delish, but were a mess coming out of the pan – tops fell off, bottoms stuck, etc. and I gave the pans a good spray to start with. Any suggestions? I'm unfortunately skipping the topping because I just don't see how to deal with it (aside from brushing on the butter and sprinkling the cinnamon-sugar).

    Reply

  21. This may have been suggested already, but honestly I didn't read all the comments….

    My son has a peanut allergy so I am familiar with cooking things he can eat, however a classmate has an egg allergy so I needed to find a cupcake recipe with no eggs. After googling I discovered that you can use a 1/4 cup applesauce for every 1 egg the recipe calls for. I used the applesauce in place of the eggs and could not tell a difference.

    Reply

  22. Hi Mary, These sound so wonderful and I can't wait to make them. I don't have a mini muffin pan just the regular size for 12 . Do you know how much I would need to increase the cooking time? Or temperature? Rhonda

    Reply

  23. Ohmygoodness. My son loves snickerdoodles (all things cinnamon, really) so I knew I had to try this recipe. I'm ok with cinnamon but not a real "fan" (not what I gravitate towards). But, WOW! One bite and I was hooked! The melted butter bath with the cinnamon sugar coating is INSANELY delicious. I think my eyes rollef back in my head from the awesomeness of it. Thank you for sharing this recipe! It is seriously the best thing I've ever eaten!

    Reply

  25. I just made these and they turned out great! I did make a few alterations, though. I used coconut oil in lieu of butter, which turned out great! I also wanted to make them a little healthy, so I did 1/2 cup protein powder, 1/2 cup whole wheat flour and 1/2 organic all purpose. Then as a finishing flavor addition, I added pumpkin spice. Fantastic!

    Reply

  27. Cream of tartar is not for flavor, it is a leavening agent. I would think that if you left it out it would change the product.

    Reply

  28. They are in the oven now. The batter is very tasty! My only comment is the recipe says it makes 20 but mine only made 10! Next time I will double the ingredients.

    Reply

  29. Is there a secret for mixing muffins? Most muffin recipes I've tried say to put the wet ingredients into the dry and this recipe says the opposite. Just curious.

    Reply

  31. I made these today and they are DELICIOUS! They were very easy to create and I'm enjoying with a tall glass of milk!! Thank you for the post!

    Reply

  33. Made these and everyone loved them. I made them again and instead of using a muffin tin I spread the batter in an 8×8 pan. After baking, topped with melted butter and sprinkled with the cinnamon sugar on top – yummy!

    Reply

  35. I made these this morning and they were perfection my daughter loved them too I upped the nutmeg cuz that's just how we roll here and only baked mine for 12 minutes butter side from that delicious thank you for sharing

    Reply

  36. hello! i was craving something sweet and looked up a simple muffin recipe and found this. i had all the ingredients-ish so i gave it a shot. i used self-rising flour because i did not have all-purpose. with that i did not use the baking powder or cream of tartar. did use the nutmeg. mine rose just fine- actually could have put less batter in :/ the only thing was despite me spraying the pan- they stuck! so that made it difficult when coating in the cinnamon sugar. however, my husband and i could care less if they are falling apart and look crazy. they are delicious!!!

    Reply

  37. These are delicious!
    Though mine didn't rise much, despite all that baking powder and cream of tartar.

    A question about butter: is it supposed to be half a cup when melted or solid?

    Reply

  38. Can't wait to try! Keep up the good work of egg avoidance. Our 2nd child just outgrew this allergy in April. It took a long hard almost 7 years. But it was so worth it.

    Reply

  41. These look great and sound easy to make. Recipe calls for pantry staples….may become an easy go to for something special on the weekends 🙂 Thanks for sharing.

    Reply

  42. These look great and sound easy to make. Recipe calls for pantry staples….may become an easy go to for something special on the weekends 🙂 Thanks for sharing.

    Reply

  43. This looks so good. Cannot wait to try it foor my church kids. Im always looking for new fun things for them and always have to watch for ones with allergies too!

    Reply

  45. Hope you make an Almond. Wacky cake version too…Could you vision it with toasted sliced almonds on top? Oh yeah! I will be watching for that. 🙂 love. Almond flavor.

    Reply

  46. THANK YOU FOR THIS AND YOUR VARIETIES OF CRAZY CAKES! My little grandsons have egg allergies too.@ So God to have found you! Bless your heart for creating and sharing thee recipes Sweetie. I have used the original wacky cake recipe in the little Babycakes donut oven (turns out great) and now will try this snickerdodle donut muffin recipe to make little snickerdoodle donuts for my grandsons. THANKS again 🙂

    Reply

  47. I just made these and they are really good and kid approved. I did have to make a few minor changes due to food allergies. I had to use almond milk and vegan butter but they still came out very good. Thanks for sharing. 🙂

    Reply

  48. I just made these and they are awesome and kid approved. My youngest has an egg and dairy allergy so I used a vegan butter and almond milk and they still came out really good. Thanks for sharing.

    Reply

  50. Hi Mary,

    I have an intolerance to chicken whites and have made the switch to duck eggs. Don't have a reaction to them. I love
    Snickerdoodles and will be trying this gluten free as I am gluten intolerant as well. Thanks for the recipe.

    Reply

  53. These look so amazing!!!! I found you through Work It Wednesday {#10} where you were featured. I've pinned this to pinterest. I LOVE LOVE LOVE cinnamon. I want to make these!!! Thank you for sharing this awesome recipe. 😀

    Reply

  60. Mary,
    These sound delicious. I will definitely give them a try because my girlfriend has a daughter who is allergic to eggs so I'm always on the lookout for recipes for her 🙂 Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week! Have a wonderful weekend.
    Michelle

    Reply

  74. Thanks for sharing this recipe. We are huge fans of snickerdoodles. Can I clarify? You're using a standard cupcake tin or a mini one? I was thinking maybe Medium pamperedchef scoop would be too big for a Mini pan?

    Reply

  75. Thanks for sharing this recipe. We are huge fans of snickerdoodles. Can I clarify? You're using a standard cupcake tin or a mini one? I was thinking maybe Medium pamperedchef scoop would be too big for a Mini pan?

    Reply

    • Hi Sue – I try to make things so she doesn't feel like she's missing out. I have to get creative! Thank goodness for this recipe….she loves them and they really do taste like donuts! Thanks so much for your she comment and visit!

      Reply

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