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Prep Time: 20 Minutes | Cook Time: 20 Minutes | Servings: 12 Muffins


  • 1-½ Cup AP Flour *Substitute Gluten Free AP Flour
  • ½ Cup Organic Sugar, Granulated
  • 1-½ Tps Baking Powder
  • ⅛ Tsp Salt
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • 1 Tsp Vanilla Extract
  • 1 Egg, Large
  • ½ Cup Milk *Substitute Plant Based Milk
  • ⅓ Cup Butter, Melted & Cooled

For the topping

  • ⅓ Cup Organic Sugar, Granulated
  • 1 Tsp Cinnamon
  • 5 Tbsp Butter, Melted
Mini Snickerdoodle Muffins


  1. Preheat the oven to 350 degrees.
  2. Grease muffin pan or line with paper liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
  4. In a small bowl beat the egg. Add the milk, vanilla, and melted butter and mix well.
  5. Add the wet ingredients to the dry ingredients and stir just until moistened, do not over mix.
  6. Spoon batter into muffin pan (use cookie scoop if available) about 1/2 to 3/4 of the way full. Bake in a preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Allow muffins to cool for 5 minutes before removing from the pan.
  7. For the topping; In a small bowl mix together cinnamon and sugar. In another small bowl, melt 5 tablespoons butter.
  8. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.