Snickerdoodles for breakfast! Let’s do it! These Snickerdoodle Muffins are a muffin reminiscent of the flavor of snickerdoodle cookies, so in other words… they’re the best muffins ever! I seriously love snickerdoodles, so these muffins work for me. I think they’ll work for you too!
Comfort food baking is what everyone needs right now. And these muffins provide a lot of comfort. They’re a delicious breakfast treat. Bake some muffins to enjoy today!
This recipe comes from a new cookbook by Christy Denney: The Girl Who Ate Everything. This is a great cookbook for families! Author Denney is the mother of FIVE kids, so she’s pretty darn good at coming up with family-friendly recipes. Her blog- The Girl Who Ate Everything– has always been a favorite of mine for easy recipes.
Ingredients
1 ½ C. Self rising flour
1 C. Oats
½ C. Sugar
1 Large egg
4 Tbsp. Peanut butter
1 tsp. Vanilla extract
1 C. Milk
For the topping:
⅓ C. Sugar
1 tsp. Cinnamon
Instructions
Preheat the oven to 400 degrees.
Mix the self rising flour, oats and ½ cup sugar together in a bowl.
Add the milk, egg, peanut butter and vanilla extract to a mixing bowl and beat to combine.
Stir the dry ingredients into the wet mixture until well combined.
Fill the sections of a muffin tin ⅔ of the way full with the batter mixture.
Bake for 12-15 minutes until cooked through.
Mix the ⅓ cup sugar and cinnamon in a bowl.
Sprinkle the cinnamon sugar mixture over the muffins when removed from the oven.