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SNICKERDOODLE DONUT MUFFINS

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Ingredients

  • For dipping your donut muffins, prepare the following:
  • 3/4 3/4 3/4 Cup Sugar
  • 3/4 3/4 3/4 Cup Sugar
  • 3/4 3/4 3/4 Cup Sugar
  • 1/2 1/2 1/2 Cup Butter (melted)
  • 1/2 1/2 1/2 Cup Butter (melted)
  • 1/2 1/2 1/2 Cup Butter (melted)
  • 1/2 1/2 1/2 teaspoon Pure Vanilla Extract
  • 1/2 1/2 1/2 teaspoon Pure Vanilla Extract
  • 1/2 1/2 1/2 teaspoon Pure Vanilla Extract
  • 3/4 3/4 1%, 2%, Milk (skim, 1%, 2%, whole)
  • 3/4 3/4 1%, 2%, Milk (skim, 1%, 2%, whole)
  • 3/4 3/4 1%, 2%, Milk (skim, 1%, 2%, whole)
  • 1 1/2 1 1/2 1/2 Cups All-Purpose Flour
  • 1 1/2 1 1/2 1/2 Cups All-Purpose Flour
  • 1 1/2 1 1/2 1/2 Cups All-Purpose Flour
  • Pinch Pinch of Ground Nutmeg
  • Pinch Pinch of Ground Nutmeg
  • Pinch Pinch of Ground Nutmeg
  • 1/4 1/4 1/4 teaspoon Ground Cinnamon
  • 1/4 1/4 1/4 teaspoon Ground Cinnamon
  • 1/4 1/4 1/4 teaspoon Ground Cinnamon
  • 1/8 1/8 1/8 teaspoon Cream of Tartar (optional)
  • 1/8 1/8 1/8 teaspoon Cream of Tartar (optional)
  • 1/8 1/8 1/8 teaspoon Cream of Tartar (optional)
  • 1 1/2 1 1/2 1/2 teaspoons Baking Powder
  • 1 1/2 1 1/2 1/2 teaspoons Baking Powder
  • 1 1/2 1 1/2 1/2 teaspoons Baking Powder
  • For dipping your donut muffins, prepare the following:
  • For dipping your donut muffins, prepare the following:
  • In a small bowl,
  • In a small bowl,
  • In a small bowl,
  • 1/2 1/2 cup butter
  • 1/2 1/2 cup butter
  • 1/2 1/2 cup butter
  • In a small bowl mix,
  • In a small bowl mix,
  • In a small bowl mix,
  • 1/2 1/2 1/2 cup Sugar
  • 1/2 1/2 1/2 cup Sugar
  • 1/2 1/2 1/2 cup Sugar
  • 1 1/2 1 1/2 1/2 teaspoons Ground Cinnamon
  • 1 1/2 1 1/2 1/2 teaspoons Ground Cinnamon
  • 1 1/2 1 1/2 1/2 teaspoons Ground Cinnamon

Details

Preparation

Step 1

Preheat oven to 350 Degrees F.


Spray mini muffin tin with non-stick cooking spray – be sure to spray the top of the pan too.


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 (but 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!

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