Entertaining With Beth | Snickerdoodle Muffins @EntertainingWithBeth | Uploaded March 2023 | Updated October 2024, 2 hours ago.
#entertainingwithbeth #snickerdoodle #EasyRecipes
These Snickerdoodle Muffins are the perfect treat for a weekend brunch. They are soft, fluffy, filled with buttery vanilla flavor, and topped with crackly cinnamon sugar. If you love the flavor of a Snickerdoodle Cookie, then you'll love these muffins! They even have the same crackly tops!
FOR MY SNICKERDOODLE COOKIE RECIPE CLICK HERE: entertainingwithbeth.com/snickerdoodle-cookie-recipe
___________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Danish Dough Whisk amzn.to/3nlZ3Xj
Jumbo Muffin Tin amzn.to/42CNE5r
Jumbo Muffin Papers amzn.to/3K94ima
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
______________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
_______________________________________________
BETH'S SNICKERDOODLE MUFFINS
Makes 6 Jumbo Muffins or 12 standard-size Muffins
*PRINT RECIPE HERE* entertainingwithbeth.com/snickerdoodle-muffins
INGREDIENTS:
2 eggs
⅔ cup (150g) sugar
¾ cup (177 ml) melted butter
⅓ cup (79 ml) vegetable oil
1 tsp (5 ml) vanilla extract
3/4 cup (177 ml) water
1 ¾ cup (210 g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
Topping:
½ tsp (2.5ml) Cinnamon
2 tsp (10ml) Sugar
METHOD:
Preheat the oven to 350F (175C).
Line a 6-cup jumbo muffin tin with muffin papers and set aside.
In a large bowl whisk together the eggs, sugar, melted butter, oil, vanilla and water. Set aside.
Whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients, in thirds, whisking together until combined.
Combine the cinnamon and sugar in a small bowl until combined.
Fill the muffin papers with an ice cream scoop 3/4 of the way full.
Sprinkle the cinnamon sugar on top of the batter
Bake for 25-27 minutes until risen, slightly cracked and a toothpick comes out clean.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
#entertainingwithbeth #snickerdoodle #EasyRecipes
These Snickerdoodle Muffins are the perfect treat for a weekend brunch. They are soft, fluffy, filled with buttery vanilla flavor, and topped with crackly cinnamon sugar. If you love the flavor of a Snickerdoodle Cookie, then you'll love these muffins! They even have the same crackly tops!
FOR MY SNICKERDOODLE COOKIE RECIPE CLICK HERE: entertainingwithbeth.com/snickerdoodle-cookie-recipe
___________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Danish Dough Whisk amzn.to/3nlZ3Xj
Jumbo Muffin Tin amzn.to/42CNE5r
Jumbo Muffin Papers amzn.to/3K94ima
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
______________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
_______________________________________________
BETH'S SNICKERDOODLE MUFFINS
Makes 6 Jumbo Muffins or 12 standard-size Muffins
*PRINT RECIPE HERE* entertainingwithbeth.com/snickerdoodle-muffins
INGREDIENTS:
2 eggs
⅔ cup (150g) sugar
¾ cup (177 ml) melted butter
⅓ cup (79 ml) vegetable oil
1 tsp (5 ml) vanilla extract
3/4 cup (177 ml) water
1 ¾ cup (210 g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
Topping:
½ tsp (2.5ml) Cinnamon
2 tsp (10ml) Sugar
METHOD:
Preheat the oven to 350F (175C).
Line a 6-cup jumbo muffin tin with muffin papers and set aside.
In a large bowl whisk together the eggs, sugar, melted butter, oil, vanilla and water. Set aside.
Whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients, in thirds, whisking together until combined.
Combine the cinnamon and sugar in a small bowl until combined.
Fill the muffin papers with an ice cream scoop 3/4 of the way full.
Sprinkle the cinnamon sugar on top of the batter
Bake for 25-27 minutes until risen, slightly cracked and a toothpick comes out clean.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
