30 Minute Snickerdoodle Muffins

Less than 30 Minutes Snickerdoodle Muffins made with Oats, Peanut Butter and vanilla. Topped with Sugar and Cinnamon.

More Muffins? Try my 2-ingredient Pumpkin Muffins, Glazed Donut Muffins, Snickerdoodle Muffins and Double Chocolate Cherry Muffins. AMAZING!

These Snickerdoodle Muffins are the best ones! I make them for breakfast.. I bake them to enjoy the day!

Like them? Share recipe with friends and family! They’ll love them! Find the recipe card at the end of the post.

Ingredients for 30 Minute Snickerdoodle Muffins:

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

How To Make 30 Minute Snickerdoodle Muffins:

Step 1. Preheat the oven to 400 degrees.

Step 2. Mix the self rising flour, oats and ½ cup sugar together in a bowl.

a.

b.

c.

Step 3. Add the milk, egg, peanut butter and vanilla extract to a mixing bowl and beat to combine.

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b.

c.

d.

e.

Step 4. Stir the dry ingredients into the wet mixture until well combined.

Step 5. Fill the sections of a muffin tin ⅔ of the way full with the batter mixture.

Step 6. Bake for 12-15 minutes until cooked through.

Step 7. Mix the ⅓ cup sugar and cinnamon in a bowl.

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b.

Step 8. Sprinkle the cinnamon sugar mixture over the muffins when removed from the oven.

If you made these heavenly Snickerdoodle Muffins, let us know how they came out on the comments below!

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30 Minute Snickerdoodle Muffins

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 8 -10

Less than 30 Minutes Snickerdoodle Muffins made with Oats, Peanut Butter and vanilla. Topped with Sugar and Cinnamon.

4.50 from 6 votes

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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

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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.

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 49g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 343mg | Fiber: 2g | Sugar: 22g

Author: Marta

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