Snickerdoodle Mini Muffins Recipes

MINI SNICKERDOODLE MUFFINS

Steps:

• Preheat oven to 350.
• Make topping in small bowl; set aside.
• In large bowl mix together flour, baking powder, baking soda, cream of tartar, nutmeg and salt together; set aside.
• In another bowl cream the butter and sugar until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla and buttermilk.
• Beat in dry ingredients until just incorporated.
• Using a small scoop, drop a scoop of batter into the bowl with the sugar and cinnamon.
• Sprinkle the dough with the mixture and roll it around until it is covered completely in cinnamon sugar.
• Place the ball into the muffin tin.
• Sprinkle left over cinnamon sugar onto the top of muffins.
• Bake until tops are golden brown about 12 to 15 minutes.

SNICKERDOODLE MINI MUFFINS

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.
• Note: To prepare regular-size muffins, line 12 medium muffin pan cups with paper baking cups or spray bottoms only with cooking spray. Prepare muffin batter as directed above. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

SNICKERDOODLE MINI DOUGHNUTS

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.