Snickerdoodle Donut Muffins Recipe 45

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SNICKERDOODLE MUFFINS



Snickerdoodle Muffins image

These are so easy to make and nutritious. My kids eat them up. Taste just like a snickerdoodle cookie. You got to try it.

Provided by Vseward Chef-V

Categories     Quick Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 11

1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup nonfat milk
1 egg, lightly beaten
4 tablespoons margarine or 4 tablespoons butter, melted
1 teaspoon vanilla

Steps:

  • Heat oven to 400?F. Spray bottoms only of mini muffin pan cups with cooking spray.
  • For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
  • For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
  • Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
  • Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

DOUGHNUT MUFFINS



Doughnut Muffins image

Muffins which taste like doughnuts, topped with a delicious cinnamon sugar mixture.

Provided by Debbie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

⅓ cup shortening
1 cup white sugar
1 egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 37.7 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 152.2 mg, Sugar 25.5 g

DONUT MUFFINS



Donut Muffins image

Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.

Provided by Dianne

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 9

½ cup white sugar
¼ cup margarine, melted
¾ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking powder
1 cup all-purpose flour
¼ cup margarine, melted
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  • Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  • Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  • While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g

SNICKERDOODLE MINI DOUGHNUTS



Snickerdoodle Mini Doughnuts image

Snickerdoodle cookies meet mini doughnuts in these sweet treats that are best served warm with a tall glass of milk.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 26

Number Of Ingredients 13

1/3 cup sugar
1/4 cup butter, melted
2 eggs
1/3 cup milk
3 tablespoons sour cream
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking powder
3/4 cup sugar
3 tablespoons ground cinnamon
6 tablespoons butter, melted

Steps:

  • In medium bowl, mix 1/3 cup sugar, 1/4 cup butter and eggs until smooth. Stir in milk, sour cream and vanilla with whisk. Stir in flour, 1 1/2 teaspoons cinnamon, cream of tartar and baking powder just until moistened.
  • Grease medium bowl with shortening, turning dough to grease all sides. Place dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.
  • Heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 1/2-inch thickness. Cut dough with floured 1 3/4-inch round cookie cutter. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 3/4-inch round cookie cutter. Reroll scraps to cut additional doughnuts.
  • Bake 8 to 10 minutes or until edges just turn light golden brown. Immediately remove from cookie sheet to cooling rack. Cool 3 minutes.
  • In small bowl, stir together 3/4 cup sugar and 3 tablespoons cinnamon. Place melted butter in another small bowl. Quickly dip both sides of each warm doughnut into butter; let excess drip off. Using spoon, roll each doughnut in cinnamon-sugar mixture to coat. Return doughnuts to cooling rack. Serve warm.

Nutrition Facts : Fat 1, ServingSize 1 Mini Doughnut, TransFat 0 g

SNICKERDOODLE DONUT MUFFINS RECIPE - (4/5)



Snickerdoodle Donut Muffins Recipe - (4/5) image

Provided by á-153

Number Of Ingredients 9

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

Steps:

  • 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!

BEST SNICKERDOODLE MUFFIN EVER



Best Snickerdoodle Muffin Ever image

Make and share this Best Snickerdoodle Muffin Ever recipe from Food.com.

Provided by JoetheShow

Categories     Dessert

Time 30m

Yield 12-14 12-14, 12-14 serving(s)

Number Of Ingredients 12

1 cup unsalted butter
1 cup sugar
2 teaspoons vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon freshly grated nutmeg
1 1/4 cups sour cream
2 1/4 cups all-purpose flour
1/2 cup sugar, mixed with
1 tablespoon cinnamon (for rolling*)

Steps:

  • 1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
  • 2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
  • 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
  • 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.

Nutrition Facts : Calories 380.9, Fat 21.1, SaturatedFat 12.8, Cholesterol 84.1, Sodium 135.4, Carbohydrate 44.5, Fiber 1, Sugar 26, Protein 4.2

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