Oh. My. Gosh!

Okay, I’m not gonna lie.  These are just damn good.  Simple as that!

Side note…

A couple of weeks ago I wrote about the fact that I believe in full-fat baked goods.  None of these “low fat” scones, muffins, or biscuits.  Gimme the fat or go home.

Well, I think these cinnamony balls of deliciousness have all of the combined fat from said “low fat” (not really true) baked goods.

I’ll be taking these to a BBQ as a dessert served with vanilla ice cream.  They’re guaranteed to be a hit!

Snickerdoodle Donut Muffins (recipe care of sweetlittlebluebird.com)

Snickerdoodle Donut Muffins.jpg

INGREDIENTS:  3/4 Cup Sugar, 1/2 Cup Butter (melted), 1/2 teaspoon Pure Vanilla Extract, 3/4 Cup Milk (skim, 1%, 2%, whole), 1 1/2 Cups All-Purpose Flour, Pinch of Ground Nutmeg , 1/4 teaspoon Ground Cinnamon, 1/8 teaspoon Cream of Tartar (optional), 1 1/2 teaspoons Baking Powder

For dipping your donut muffins, prepare the following:

In a small bowl, melt 1/2 cup butter
In a small bowl, mix 1/2 cup Sugar and 1 1/2 teaspoons Ground Cinnamon
DIRECTIONS:  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!
TIPS – If you don’t care for nutmeg, just replace it with an additional 1/4 teaspoon of ground cinnamon.  Also, the original recipe does not call for Cream of Tartar or Vanilla, so if you don’t have them in your pantry  no worries, just skip them, they will still be delicious.  You can head over to ALLRECIPES.COM for the original version for Donut Muffins!

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