I’ve been wanting to make these muffins for a while now, since snickerdoodles are a favorite in our house. How can you beat a delicious cookie in muffin form? The original recipe was for full sized muffins but I decided to use my cute mini pans for a bite sized treat.
I was a little disappointed however, that they didn’t look the way I planned. They were supposed to spread and look like a flat snickerdoodle cookie on top. (see the original recipe for an example) I guess I didn’t put enough batter in the paper, because mine just looked like regular muffins. Oh well – they still tasted great! I’ll have to play around with it to get the right look, or try them full sized to see if that makes any difference.
Mini Snickerdoodle Muffins
1 cup flour
1/4 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
4 Tbsp butter, softened (1/2 stick)
1/3 cup sugar
1/8 tsp ground cinnamon
1 large egg
1/2 cup milk
1/2 tsp vanilla
Cinnamon sugar for sprinkling on top
Yield: 20-24 mini muffins
Preheat oven to 400 degrees F. In a bowl, stir together the flour, salt, cream of tartar, cinnamon, and baking soda.
Cream the butter and sugar together with a mixer until light and fluffy. Add the egg and mix until incorporated. Add the milk and vanilla and mix until well combined. Add the dry ingredients to the wet ingredients a little at a time and mix just until moistened. Line a mini muffin tin with papers and fill almost all the way with batter. Sprinkle the tops with cinnamon sugar. Bake 10-12 minutes, or until a toothpick comes out clean. Serve while warm or let them cool and enjoy!
Source: Adapted from Eat at Home