Snickerdoodle Mini Muffins

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I have been wanting to make these Snickerdoodle Mini Muffins for a while now, and last night I finally made them – and boy are they good! When I asked my husband if I should make mini muffins or regular sized muffins he chose mini – mini are just so much more fun!

   

 

This recipe makes 36 Snickerdoodle Mini Muffins but could be made into regular sized muffins – although I am not sure how many they would make. I usually judge a muffin recipe based upon how many muffins are consumed and I consumed a lot – even before they had cooled! These Snickerdoodle Mini Muffins are perfectly moist on the inside and covered in cinnamon sugar goodness on the outside – what could be better than that?

  

 

Ingredients

½ cup All Purpose Flour

½ cup Self-Rising Flour

¼ + 1/8 teaspoon Baking Soda

¼ + 1/8 teaspoon Baking Powder

¼ + 1/8 teaspoon Cream of Tarter

¼ teaspoon Nutmeg

¼ teaspoon Salt

½ cup  = 1 stick Butter

½ cup Sugar

1 Egg

1 teaspoon Vanilla Extract

½ cup Sour Cream

1/8 cup French Vanilla Creamer

 

Cinnamon Sugar Topping 

½ cup sugar

1 slightly heaping tablespoon of cinnamon

 

First, preheat your oven to 350° and oil or line your mini muffin tins.

 

 

Next, mix together the dry ingredients in a medium sized bowl – ½ cup All Purpose Flour, ½ cup Self-Rising Flour, ¼ + 1/8 teaspoons Baking Soda, ¼ + 1/8 teaspoon Baking Powder, ¼ + 1/8 teaspoon Cream of Powder, ¼ teaspoon Nutmeg, ¼ teaspoon Salt – and set to the side for later use.

 

 

Using a hand blender cream the 1 stick of Butter with the ½ cup of Sugar until light and fluffy in a large bowl – about 2-3 minutes – then add the 1 Egg and 1 teaspoon of Vanilla Extract.

 

 

Blend in 1/3 of the dry ingredients into the wet ingredients then blend in ¼ cup sour cream and 1/8 cup French Vanilla Creamer.

 

 

Then blend in the next 1/3 of the dry ingredients and the rest of the sour cream. Finally, blend in the rest of the dry ingredients.

 

 

In a small bowl whisk together ½ cup sugar and 1 slightly heaping tablespoon of cinnamon. Using a tablespoon, scoop and drop the muffin mixture into the cinnamon sugar mixture and roll it around until completely covered.

 

Using a tablespoon, scoop and drop the muffin mixture into the cinnamon sugar and roll it around until completely covered.

 

Place each cinnamon sugar covered ball into the muffin liners. Repeat until all of the muffin batter is scooped, coated, and in the muffin tins – I sprinkled the leftover cinnamon sugar over some of the mini muffins at the end.

 

 

Bake the Mini Snickerdoodle Muffins until golden brown, about 20 minutes – or until a toothpick comes out clean.

  

 

Let cool and enjoy!

 

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