30 Minute Snickerdoodle Muffins

Imagine waking up to the delightful aroma of freshly baked muffins filling your kitchen. These 30 Minute Snickerdoodle Muffins bring the classic flavor of snickerdoodle cookies to your breakfast table, creating a treat that’s sure to become a family favorite. If you, like me, adore the cinnamon-sugar goodness of snickerdoodles, then these muffins are about to become a staple in your home. Not only are they delicious, but they also provide that warm, comforting feeling we all crave from home baking. So, let’s dive into this scrumptious recipe that promises to brighten your mornings.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with these Snickerdoodle Muffins. First, they’re incredibly easy to make, requiring just 30 minutes of your time. They also bring the nostalgic flavor of snickerdoodle cookies into a muffin form, making them perfect for breakfast or a sweet snack. Plus, this recipe comes from Christy Denney’s cookbook, The Girl Who Ate Everything, which is packed with family-friendly recipes that everyone will enjoy.

Kitchen Equipment You’ll Need

• Muffin tin
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Oven

Ingredients

• 1 ½ cups self-rising flour
• 1 cup oats
• ½ cup sugar
• 1 large egg
• 4 tablespoons peanut butter
• 1 teaspoon vanilla extract
• 1 cup milk

For the topping:

• ⅓ cup sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a bowl, mix together the self-rising flour, oats, and ½ cup sugar.
3. In a separate mixing bowl, beat together the milk, egg, peanut butter, and vanilla extract until well combined.
4. Gradually stir the dry ingredients into the wet mixture, ensuring everything is well incorporated.
5. Fill each section of your muffin tin ⅔ full with the batter mixture.
6. Bake the muffins for 12-15 minutes, or until they are cooked through.
7. While the muffins are baking, mix the ⅓ cup sugar with the cinnamon in a small bowl.
8. Once baked, remove the muffins from the oven and sprinkle the cinnamon sugar mixture over the top.

Tips for Success

• Ensure all your ingredients are at room temperature for a smoother batter.
• Don’t overmix the batter; stir until just combined to keep the muffins light and fluffy.
• If you don’t have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt per cup of all-purpose flour.

Additional Tips or Variations

For a nut-free version, you can substitute the peanut butter with sunflower seed butter. If you want to add a bit of texture, consider mixing in some chopped nuts or chocolate chips into the batter.

Nutritional Highlights (Per Serving)

While exact nutritional values will vary, these muffins offer a delightful balance of carbohydrates and protein, providing energy to kickstart your day.

Frequently Asked Questions (FAQ)

Can I freeze these muffins?
Yes, these muffins freeze well. Simply place them in an airtight container or freezer bag, and they’ll keep for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave.

Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but they may alter the texture slightly, making the muffins a bit softer.

Conclusion

There you have it—a quick and easy recipe for Snickerdoodle Muffins that will bring joy to your breakfast or snack time. Give them a try, and don’t forget to share your baking adventures with us. Happy baking!