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Snickerdoodle Mini Muffins
4.6 from 48 votes

Snickerdoodle Mini Muffins

Bite size muffins that are coated in cinnamon-sugar that will remind you of snickerdoodle cookies, but in adorable mini muffin form!! Soft, tender, an EASY recipe that's ready in 30 minutes, and so IRRESISTIBLE!! 

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
10 mins
Total Time
30 mins
Servings: 24
Calories: 96 kcal
Course: Breakfast, Bread

Ingredients

Muffins
  • 1 egg large
  • 5 tablespoons butter softened, unsalted
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 ½ teaspoons vanilla extract
  • ¾ cup buttermilk
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground nutmeg optional
  • pinch salt optional and to taste
Topping
  • 3 to 4 tablespoons butter melted, unsalted
  • ⅓ cup granulated sugar
  • 1 ½ to 2 teaspoons cinnamon

Instructions

Muffins:
    Cup of Yum
  1. Preheat oven to 350F. Spray two 12-count mini muffin pans with floured cooking spray; set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
  4. Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
  5. Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 2/3 to 3/4-full. (I made 24 large-ish mini muffins and in order to keep the yield at an even 24 muffins, I recommend dividing batter equally among the 24 wells.)
  6. Bake for 10 to 15 minutes, or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. See Notes below regarding baking time.
  7. Allow muffins to cool in the pans for about 10 minutes before removing. While the muffins cool, prepare the topping.
Topping:
  1. In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
  2. In a separate small bowl, stir together the sugar and cinnamon; set aside.
  3. After the muffins have cooled, dip the top of each muffin briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’ll need to melt more butter and use more cinnamon-sugar. Serve immediately.

Notes

  • Muffin size: You can make as full-size muffins and will likely yield about 1 dozen; or make as donuts or mini donuts; adjusting baking times accordingly.
  • Bake time: I realize that 5 minutes is quite a variance in baking time duration when the overall baking time duration is overall so short. I have made this recipe in different ovens and with slightly different pan sizes, and have had the muffins cook at quickly as 10 minutes, and as slowly as 15 muffins. Watch your muffins and not the clock, and they are done when they are done and set; don't overbake.
  • Storage: Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.
  • Adapted from Cinnamon-Sugar Mini Donut Muffins.

Nutrition Information

Serving 1 Calories 96kcal (5%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Cholesterol 20mg (7%) Sodium 55mg (2%) Sugar 7g (14%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 96

% Daily Value*

Serving 1
Calories 96kcal 5%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 20mg 7%
Sodium 55mg 2%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.