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30 Minute Snickerdoodle Muffins

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 MuffinsGlazed Donut MuffinsSnickerdoodle 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!

30 Minute Snickerdoodle Muffins

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30 Minute Snickerdoodle Muffins

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.

a.

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.

a.

b.

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

30 Minute Snickerdoodle Muffins

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30 Minute Snickerdoodle Muffins

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30 Minute Snickerdoodle Muffins
30 Minute Snickerdoodle Muffins

30 Minute Snickerdoodle Muffins

Yield: 8-10
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

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

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

  1. Preheat the oven to 400 degrees.
  2. Mix the self rising flour, oats and ½ cup sugar together in a bowl.
  3. Add the milk, egg, peanut butter and vanilla extract to a mixing bowl and beat to combine.
  4. Stir the dry ingredients into the wet mixture until well combined.
  5. Fill the sections of a muffin tin ⅔ of the way full with the batter mixture.
  6. Bake for 12-15 minutes until cooked through.
  7. Mix the ⅓ cup sugar and cinnamon in a bowl.
  8. Sprinkle the cinnamon sugar mixture over the muffins when removed from the oven.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 343mgCarbohydrates: 49gFiber: 2gSugar: 22gProtein: 7g

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