Throughout the fall and holiday season, my husband has been super obsessed with Snickerdoodle cookies.  I was probably making him a batch a week, and he didn’t seem to be getting tired of them…but I was.  So I found this recipe on Pinterest, and decided to give his beloved snickerdoodles a new twist–in muffin form.

Ingredient Lineup

Preheat the oven to 350.  Line a 12 cup muffin pan with cupcake liners, or spray well with nonstick spray.  In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.

In a separate, small bowl, whisk together the oil, egg, milk, and sugar.

Gradually add the bowl of liquid ingredients to the bowl of dry ingredients, and mix until just combined.  The batter will be somewhat lumpy.

Fill each muffin cup a little more than halfway full.

Bake until the tops of the muffins are springy to the touch and light golden brown, about 20-25 minutes.

Melt 1/2 cup butter in a small bowl.  In another bowl, mix 1/2 cup of sugar and 1 teaspoon cinnamon.  While the muffins are still warm, dip the top of each in the melted butter, then roll in the cinnamon sugar mixture.  Cover the tops completely.

On another note, look at these beautifully awesome cupcake liners I found at Marshalls.  They are vibrant colors, and don’t turn pale when you bake the cupcakes in them!

A couple of notes about the recipe.  I followed it as written, but the amount of nutmeg called for was way, way too much for my taste.  If you love nutmeg, leave it as is.  But if you find it to be a bit overpowering, as I did, cut the amount of nutmeg to 1/4 teaspoon.

Snickerdoodle Muffins

Adapted from Sweet Pea’s Kitchen, found on Pinterest

Ingredients:

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon

1/3 cup oil (or melted butter)

3/4 cup white sugar

1 egg

3/4 cup milk

For the Coating:

1/2 cup melted butter

1/2 cup white sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.  In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.  In small bowl whisk together oil, sugar, egg and milk.  Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes.  While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl. Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon.