Breakfast - Snickerdoodle muffins with cinnamon chips recipes

Author: Lindsey Wasson

Homemade cinnamon chips leave little bursts of cinnamon inside moist mega-muffins. These fabulous muffins have triple the cinnamon flavor with cinnamon in the batter, cinnamon-sugar in the topping and cinnamon chips.

Snickerdoodle Muffins
Snickerdoodle Muffins
Snickerdoodle muffins without cream of tartar
Peach Snickerdoodle Muffins

Snickerdoodle Muffins

You’ll love the familiar flavor of these Bakery-Style Snickerdoodle Muffins. Homemade cinnamon chips leave little bursts of cinnamon inside moist mega-muffins.
Provided by: Lizzy T
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

Nutrition:

How to cook:

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into dry ingredients just until combined. Do not overmix. Fold in the cinnamon chips.
Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.
For the topping, mix together the flour, sugar and cinnamon in a bowl. Mix in the butter until the mixture is crumbly. Divide the streusel evenly over the top of the muffins.
Bake at 375 degrees for 25 minutes or the top of the muffin bounces back when you touch it. Cool for 5 minutes before removing to a wire rack to cool completely.

Notes: Easy Snickerdoodle Muffins, Mix up Batter. Combine the dry ingredients in one bowl and the wet ingredients in another. · Fill Muffin tin. · Sprinkle the top of each muffin with a cinnamon

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snickerdoodle muffins with cinnamon chips snickerdoodle muffins without cream of tartar

Snickerdoodle Muffins

If you're a snickerdoodle fan, you'll adore these Snickerdoodle Muffins. They're a wonderful breakfast/brunch item for any holiday gathering. Or just share them with your favorite people.
Provided by: Chew Out Loud
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 15

Ingredients:

3 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 cup salted butter, softened to room temp
1⅔ cup granulated sugar
4 large eggs, room temp
3 tsp vanilla extract
1 cup whole, plain yogurt
1½ cups Hershey’s cinnamon chips
For the Topping:
2 TB granulated sugar
2 tsp ground cinnamon

How to cook:

Preheat oven to 350F. Line a muffin pan with paper liners and set aside. In a small bowl, whisk together topping ingredients and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and dry spices. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, 2-3 min. Add eggs, and mix well. Add vanilla and yogurt, mixing to incorporated fully. Gradually add dry flour mixture into the batter, folding with rubber spatula until just combined, taking care not to over-mix. Gently stir cinnamon chips into the batter.
Evenly divide batter into muffin cups; cups should be about 3/4ths filled. Sprinkle muffins with cinnamon sugar topping.
Bake 19-20 minutes or until toothpick inserted in center comes out with a few tender crumbs attached (not fully dry.) Allow muffins to cool completely.

Notes: Snickerdoodle Muffins, I would much rather prefer having a warm, soft chocolate chip cookie than a Snickerdoodle. Apple Cinnamon Muffins, Cinnamon Apples, Cinnamon Chips,.

Snickerdoodle muffins without cream of tartar

These moist and cinnamon chip flavored muffins are delicious even without the cream of tartar. Serve for christmas morning!
Provided by: Carrie
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

½ cup unsalted butter (softened to room temperature)
⅔ cup granulated sugar
1 large egg (room temperature)
1 tbsp vanilla extract
½ cup milk
¼ cup sour cream
1⅔ cup all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¾ cup cinnamon chips
4 tbsp unsalted butter (melted)
⅓ cup granulated sugar
2 tsp ground cinnamon

Nutrition:

How to cook:

Snickerdoodle muffins without cream of tartar
Preheat the oven to 375°. Spray the muffin pan with non-stick spray and set aside.
In a large mixing bowl, with an electric mixer, cream together the butter and granulated sugar until light and fluffy (2 minutes).
Add in the egg, milk, vanilla extract, and sour cream and mix until well combined.
With a silicon spatula, fold in the flour, baking soda, baking powder, cinnamon, salt and cinnamon chips just until combined. Don't overmix.
Pour batter into muffin tins until they are about ⅔ full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow to cool in the muffin pan for about 5 minutes before removing and transferring to a cooling rack.
Cinnamon topping
While the muffins are baking, melt the butter in the microwave. Set aside.
In a small bowl, whisk together the cinnamon and granulated sugar.
Once the muffins are cooled for a couple of minutes, using a pastry brush, brush a layer on the top of each muffin (dipping the muffins in the melted butter is also an option).
Sprinkle each muffin with the cinnamon/sugar mixture. Serve and enjoy!

Notes: Peach Snickerdoodle Muffins - Can't Stay Out of the Kitchen, Preheat oven to 425°. · Cream butter, sugar, salt, cinnamon, egg, baking powder, vanilla and sour cream and mix well. · Stir in cinnamon chips,

Peach Snickerdoodle Muffins

These fabulous muffins have triple the cinnamon flavor with cinnamon in the batter, cinnamon-sugar in the topping and cinnamon chips. Great for holiday breakfasts.
Provided by: Teresa
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup unsalted butter, softened (preferred, I used salted butter because that’s what I had on hand)
1 cup sugar
1 large egg
1 tsp. real vanilla extract
1/2 cup sour cream
1 cup Hershey's cinnamon chips
2 cups peaches (peeled and diced)
3 tbsp. sugar
3 tsp. cinnamon

Nutrition:

How to cook:

Preheat oven to 425°.
Cream butter, sugar, salt, cinnamon, egg, baking powder, vanilla and sour cream and mix well.
Stir in cinnamon chips, flour and peaches just until combined.
Spray muffin tins with cooking spray.
Spread batter into muffin tins almost to the top.
Mix 3 heaping tablespoonfuls sugar and 3 teaspoonfuls cinnamon in a small bowl and sprinkle over the batter in each muffin tin.
Bake at 425° for 5 minutes.
Reduce heat to 350° and bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean.

Notes: Snickerdoodles with cinnamon chips, Cinnamon Sugar Donut Muffins . . . tender, melt in your mouth donuts rolled in cinnamon sugar. They taste like little doughnuts!