Snickerdoodle Muffins

 **Snickerdoodle Muffins: Bite-Sized Cookie-Inspired Bliss**  

Love snickerdoodle cookies? You’re going to fall head over heels for these tender, cinnamon-sugar-dusted Snickerdoodle Muffins! With the warm, buttery flavor of the classic cookie and the soft texture of a muffin, they’re the perfect treat you’ll find yourself reaching for again and again.  

These poppable mini muffins are the ultimate mashup—perfect for breakfast, snack time, or even a quick dessert. But fair warning: they disappear fast! If your household is anything like mine, you’ll want to double the batch because kids (and adults) will devour them before you can blink.  

Get ready for a muffin that’s as fun to make as it is to eat!  

Ingredients

Muffin Batter

• ▢½ cup butter
• ▢½ cup sugar
• ▢1 egg
• ▢1 teaspoon vanilla
• ▢1/3 cup vanilla yogurt
• ▢2 tablespoons milk
• ▢1 ¼ cup flour
• ▢½ teaspoon baking powder
• ▢½ teaspoon baking soda
• ▢½ teaspoon cream of tartar
• ▢¼ teaspoon salt
• ▢½ teaspoon cinnamon

Coating

• ▢½ cup sugar
• ▢2 teaspoons cinnamon
• ▢2 tablespoons butter melted

Instructions

1. Preheat oven to 350F and grease a mini muffin tin.
2. In the bowl of a stand mixer, mix the butter and sugar for a couple minutes, until light and fluffy.
3. Add the egg, vanilla, yogurt and milk and stir until well-combined.
4. Add the dry ingredients and stir until just combined, scraping down the edges of the bowl at least once.
5. Scoop into prepared mini muffin tins, filling each muffin cup about 2/3 full.
6. Bake for 9-11 minutes or until golden brown around the edges. Let cool for 2 minutes.
7. Remove the muffins from the pan.
8. In a small bowl, combine the sugar and cinnamon for the coating.
9. Dip the top of a muffin into the melted butter and then roll in the cinnamon sugar mixture.
10. Repeat until all muffins are coated.

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