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!
Dawn
Do you think the batter can be prepared in advance then baked in the morning?
Laura
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!
Rebecca McPherson
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
Anonymous
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!
marysweetlittlebluebird
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.
Donna
I think this recipe needs an egg??????
Melissa
These are delicious!
marysweetlittlebluebird
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!
Adrienne
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).
Michelle
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.
Anonymous
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
Joanne F
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!
Anonymous
Just made these and they were AMAZING!!! I will definitely be making them again soon.
Anonymous
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!
marysweetlittlebluebird
Anonymous – actually, for this recipe, I added the cream of tartar FOR the taste – that's what gives snickerdoodles their distinctive tart taste. The recipe has baking powder for leavening. You can read about snickerdoodle cookies here: http://www.huffingtonpost.com/2013/11/12/snickerdoodle-and-sugar-c_n_4262092.html
Anonymous
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.
Anonymous
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.
Melanie
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.
Anonymous
Hi.am wondering how I can convert to diabetic recipe . Trivia and maybe ground oatmeal for flour?
Beatrice
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!
Anonymous
Can you make these in regularlar muffin tins instead of mini
Anonymous
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!
Anonymous
Would these freeze well?
Anonymous
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
Anonymous
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!!!
robynhepburn
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?