Tuesday, June 12, 2012

Snickerdoodle muffins: a recipe

Snickerdoodle muffins
I try quite hard to keep this blog balanced.

Even though my most popular posts are for calorie- and/or bacon-laden baked goods, I try to sneak in some healthier suggestions, too.

(OK, maybe not the candied bacon, but come on. It's candied bacon!)

For example, right after the candied bacon, I gave you pickles (and no, there's nothing I want to tell you, trust me) and spring greens soup.

Lovely veggies, no butter.

Call it a yin-yang, angel-devil, white hat-black hat, Hall-Oates kind of thing ... I'm trying to keep it balanced.

Every once in a while I get really, really lucky and end up with something, like these snickerdoodle muffins, that is perfectly balanced all on its own: sweet, delicious and seemingly decadent, yet really not so bad for you.

I've been thinking about snickerdoodle muffins since I saw some on Pinterest but have shied away because every recipe seems to call for about 14 sticks of butter. (Seriously, one recipe listed 2 entire sticks of butter for 12 muffins. Seriously? That's just not right and I wouldn't do that to you. I like you non-ginormous.)

So, being all ninja-like, I decided to take a whack at my own version.

One with way less freakin' butter.

And some ground oatmeal, so I could eat them for breakfast.

I'm pretty pleased with the results, although I admit they are likely still a work in progress. They are definitely not an "oh my god these are so decadent" kind of muffin. (Wait, that wouldn't be a muffin at all, now would it? That would be a cupcake.) What they are is a not-so-sweet-but-tastes-like-a-snickerdoodle-cookie breakfast muffin.

I have made them as both full-sized and mini muffins -- both are great, but I'm quickly becoming a fan of the eat-it-in-one-biteyness of the mini muffin.

So, whaddya think? Going to give them a try? How would you change the recipe?

Snickerdoodle Muffins

1 1/2 cups self-rising flour
1 cup of quick oats
1 teaspoon cinnamon
4 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cups skim milk
cinnamon sugar for sprinkling (whatever ratio of cinnamon to sugar you like)

Preheat the oven to 400 degrees.

Place the oats in a food processor and pulse until they resemble coarse flour. Whisk the ground oats in a bowl with the flour and cinnamon and set aside.

In a stand mixer, cream together the butter and sugar. Slowly beat in the vanilla, egg and skim milk until pretty well blended (it will have bits of sugary butter in it). Add the dry ingredients to the wet and mix until just combined.

Fill muffin tins about 2/3 full with batter and liberally sprinkle the tops with cinnamon sugar. Bake for about 15 minutes (closer to 10 or 11 minutes for mini muffins). Cool on a wire rack.

Featured recipe!


  1. Looking forward to trying these. Is there a particular reason you're using self-rising flour? Should I run to the store and get some, or can I just use all-purpose and throw in a bit of leavening (a teaspoon (?) of baking powder or soda?) This is otherwise a very pantry-friendly, need-to-make-something-for-work-tomorrow kind of recipe. Thanks for all the great ideas!! (and have fun in Paris -- I'm sosososososo jealous!) Michelle in L.A.

  2. No particular reason for self-rising, other than I had some to use up. Feel free to do the appropriate substitutions: I would do the same in a pinch. Merci!

  3. Dear kitchen ninja,

    Just heard about your blog from a fellow MHC-er and I'm getting such a kick out of it!! I didn't know you were in VT...we'll have to catch up! I'll shoot you an email. Happy cooking!! :)

  4. sounds wonderful.....loved the cookies will love the muffins........do I use baking powder or soda for the leavening for regular flour and how much?

  5. This comment has been removed by the author.

  6. It probably already says, but how many muffins does this make?

  7. Kitchen Ninja, You went to MHC?!

  8. This looks great - I love healthy muffins for grab-n-go breakfast & my brother-in-law loves Snickerdoodles, will have to bring these to him and his wife when they have their new baby!

  9. You asked how we would change the recipe. I'd use 1/4 C melted better or 1/4 C oil instead of going to the trouble of creaming butter and sugar. I'd also try to get some body and protein in there (and a more tender crumb) by substituting equal parts Greek yogurt and vanilla soy milk (or 1%) for the skim milk. Thanks for posting!

  10. CL: I got 16 muffins, but it will depend on your tins. Jennifer: YES! Did you??? Sarah: nice ideas for modifications!

  11. Indeed! :) Melissa told me about your blog...love it!

  12. Thanks to Melissa, then -- happy you're enjoying my antics, Jones.

  13. Yes!!! California (sushi, Target, Trader Joes ;) to MHC to Vermont (with some other adventures along the way)!

  14. Has anyone tried using whole wheat flour instead of white??

  15. Terri -- I use them interchangeably in many recipes, so I'm sure it would be fine in this one.

  16. Would it be okay if I take out the oatmeal?

  17. If you omit the oatmeal, you'll need to add extra flour, I think.

  18. Can I not grind the oatmeal but use it whole?

  19. Katie, you can try whatever you like, but I can't vouch for the results. Grinding the oatmeal was to make it more of a flour substitute -- if you don't grind it, I think you'll end up with heavy muffins that seem too "oaty" to be snickerdoodley.

  20. Oh man - a way for me to get even MORE snickerdoodle taste than from just one cookie!? Thanks for linking up to Snacktime Saturday!

  21. Thanks for stopping by and linking up to Snacktime Saturday. Last week lemond cookies, this week snickerdoodle muffins!? Thanks for the food porn fix! Keep em coming!

  22. I do what I can to help the snackers, Margaux. :-) Thanks for letting me know about the link party -- it's a good one!