Snickerdoodle Muffins: A Delicious Morning Treat
Imagine starting your day with the comforting aroma of snickerdoodle cookies wafting through your kitchen. These Snickerdoodle Muffins capture that delightful essence and bring it straight to your breakfast table. If you’re a fan of snickerdoodles, like me, then these muffins are sure to become your new favorite morning treat. Let’s dive into the world of cozy, sweet breakfast delights!
Why You’ll Love This Recipe
If you’re looking for a quick and easy breakfast option that doesn’t skimp on flavor, these Snickerdoodle Muffins are perfect for you. They combine the classic taste of snickerdoodle cookies with the convenience of a muffin, making them ideal for busy mornings. Plus, they’re made with simple ingredients you likely already have on hand!
Kitchen Equipment You’ll Need
- Muffin tin
- Mixing bowls
- Whisk
- Spoon or spatula
- 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
- Preheat the oven to 400 degrees Fahrenheit.
- In a bowl, mix the self-rising flour, oats, and ½ cup of sugar together.
- In a separate mixing bowl, combine the milk, egg, peanut butter, and vanilla extract. Beat until well-blended.
- Gradually stir the dry ingredients into the wet mixture until everything is well combined.
- Fill each section of a muffin tin about ⅔ full with the batter.
- Bake in the preheated oven for 12-15 minutes, or until the muffins are cooked through.
- While the muffins are baking, mix the ⅓ cup sugar with the cinnamon in a small bowl.
- Once the muffins are out of the oven, sprinkle the cinnamon-sugar mixture over the top of each muffin.
Tips for Success
- Ensure all ingredients are at room temperature for easier mixing.
- Do not overmix the batter to keep the muffins light and fluffy.
- Use paper liners in your muffin tin for easy removal and cleanup.
Additional Tips and Variations
For a nut-free version, substitute the peanut butter with sunflower seed butter. You can also add a handful of chocolate chips or chopped nuts to the batter for extra texture and flavor.
Nutritional Highlights (Per Serving)
- Calories: Approximately 180
- Protein: 5g
- Carbohydrates: 25g
- Fat: 7g
- Fiber: 2g
Frequently Asked Questions (FAQ)
Q: Can I use almond milk instead of regular milk?
A: Yes, almond milk or any other plant-based milk can be used as a substitute.
Q: How should I store the muffins?
A: Store them in an airtight container at room temperature for up to three days, or freeze for longer storage.
Q: Can I make these muffins gluten-free?
A: Absolutely! Just use a gluten-free baking mix in place of the self-rising flour.
Conclusion
These Snickerdoodle Muffins are perfect for any morning you want to start with a little extra comfort. Easy to make and delightful to eat, they’ll surely become a staple in your breakfast rotation. Give them a try, and don’t forget to share your muffin-making adventures with us in the comments below! Happy baking!