Snickerdoodle Mini-Muffins in the Snow

The snow has come and now it can go. We have been essentially snowed in since Tuesday afternoon because of the roads and lack of plows and the insanely large snow flakes. Can you say a lot of togetherness?? Allen was reading the news today and said that there is snow in 49 of the states in the US. Holy snow.

All of the snow and ice left everyone with the fear of losing power. I'm not sure what it is about the threat of losing power but it brings on the urge to bake. Luckily I'm not alone in that, Miranda felt the same way. She had been looking for a muffin recipe about the same time that I was texting her that I needed a muffin recipe "that doesn't require blueberries, bananas or oats." Miranda said that she had just the recipe for me because she just made some. Let me tell you the words she texted me. Snickerdoodle mini-muffins. HEELLLLLO. It's no secret that I love snickerdoodle and then you add mini-muffin and I'm sold. 

This recipe is from Sweet Little Blue Bird and it's delicious. The muffins didn't take long at all to make and you don't even need a mixer. The batter comes together easily and is thicker than your standard muffin batter, it's more like a dough.

  • 3/4 Cup Sugar
  • 1/2 Cup Butter (melted)
  • 1/2 teaspoon Pure Vanilla Extract
  • 3/4 Cup Milk (skim, 1%, 2%, whole)
  • 1 1/2 Cups All Purpose Flour
  • Pinch of Ground Nutmeg
  • 1/4 teaspoon Ground Cinnamon
  • *1/8 teaspoon Cream of Tartar (optional - original recipe does not call for Cream of Tartar)
  • 1 1/2 teaspoons Baking Powder
For dipping your donut muffins, prepare the following:
In a small bowl,
  • Melt 1/2 cup butter
In a small bowl mix,
  • 1/2 cup Sugar
  • 1 1/2 teaspoons Ground Cinnamon
Preheat oven to 350 Degrees F. Spray mini muffin tin with non-stick cooking spray. In a large bowl, mix melted butter, sugar and vanilla - mix until smooth. Next pour milk over mixture, set aside, do not mix. In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg). Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended. Using a spoon or a scooper (I use a medium size Pampered Chef scooper), fill each muffin 3/4 full. Place in oven on middle rack and bake 18-20 minutes, until lightly golden brown. Remove from oven. Take each donut muffin, and while they are still warm (not too hot), dip them completely in melted butter and roll them in cinnamon sugar mixture. Place on wax paper to cool. Enjoy them warm or cold with a glass of milk!

If you don't care for nutmeg, just replace it with an additional 1/4 teaspoon of ground cinnamon. Also, the original recipe does not call for Cream of Tartar or Vanilla, so if you don't have them in your pantry, no worries, just skip them, they will still be delicious.

I need to tell you. These are good. Like dangerous good. Like this recipe makes 24 and there isn't a speck to be found in my house - good. If you are going to be snowed in today, make these. Your family will thank you. I promise.