Snickerdoodle Muffins (Muffindoodles) Mix
This Snickerdoodle Muffin Mix bakes up soft, cinnamon-swirled muffins with a sweet sugar topping that tastes just like the classic cookie in muffin form. Perfect for gifting or stocking your pantry, this mix makes a dozen warm, cozy treats in minutes.
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon dry milk powder optional, for richness
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg optional, for warmth
- ½ cup brown sugar pack lightly on top
Instructions
- Layer neatly in a wide-mouth quart mason jar: flour first, then sugar, milk powder, baking powder, baking soda, salt, cinnamon, nutmeg, and finally brown sugar. Press down each layer gently for a tidy look. Seal jar tightly. Shelf life: about 6 months in a cool, dry pantry.
- Tag Instructions (attach to jar)
- Snickerdoodle Muffins
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a large bowl, whisk together jar mix.
- In a separate bowl, beat:
- 1 cup milk
- ½ cup melted butter or oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Add wet to dry and stir until just combined (don’t overmix).
- Divide batter into muffin cups (about ¾ full).
- For the topping: mix 2 tablespoons sugar + 1 teaspoon cinnamon and sprinkle over muffins before baking.
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
Notes
Makes about 12 muffins.