Snickerdoodle Muffins
User Reviews
4.4
15 reviews
Good
Snickerdoodle Muffins
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You'll love the familiar flavor of these Bakery-Style Snickerdoodle Muffins. Homemade cinnamon chips leave little bursts of cinnamon inside moist jumbo muffins.
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Ingredients
- 2 cups all-purpose flour 260 grams
- 1/2 cup granulated sugar 100 grams
- 1 tablespoon aluminum free baking powder 14 grams
- 1/2 teaspoon salt 2 grams
- 1 large egg
- 3/4 cup 2% milk 6 ounces
- 1/3 cup canola oil 2.7 ounces
- 3/4 cup cinnamon chips
Topping:
- 1/4 cup all-purpose flour 33 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 teaspoon cinnamon
- 2 tablespoons salted butter (room temperature), 28 grams
Instructions
- Preheat the oven to 375ºF. Line 6 jumbo muffin cups with paper liners, or spray with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir the dry ingredients into the wet ingredients just until combined. Do not overmix. 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon aluminum free baking powder, 1/2 teaspoon salt, 1 large egg, 3/4 cup 2% milk, 1/3 cup canola oil
- Fold in the cinnamon chips. Then divide the muffin batter between the 6 cups, filling to 3/4 full. 3/4 cup cinnamon chips
- For the topping, whisk together the flour, sugar and cinnamon in a bowl. Mix in the room temperature butter until the mixture is crumbly. Divide the streusel evenly over the top of the muffins. 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, 2 tablespoons salted butter
- Bake for 25 minutes or until the top of the muffin bounces back when you touch it.
- Cool for 5 minutes before removing to a wire rack to cool completely.
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 6 jumbo muffins, with 1 serving being 1 whole muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- If you'd like to make standard size muffins, bake them at 375ºF degrees for 18-20 minutes or until they test done.
- Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well. Wrap them twice, then place them in the freezer for up to 2 months.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 6 jumbo muffins, with 1 serving being 1 whole muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
78g
(26%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
47mg
(16%)
Sodium
270mg
(11%)
Potassium
298mg
(9%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
260IU
(5%)
Calcium
158mg
(16%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 47mg | 16% |
| Sodium | 270mg | 11% |
| Potassium | 298mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 260IU | 5% |
| Calcium | 158mg | 16% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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