Snickerdoodles are one of my favorite types of cookie. Snickerdoodles are a type of sugar cookie that is coated in a mixture of cinnamon and sugar before baking, a mixture that gives the cookies both a beautiful color and a delicious extra layer of flavor. These Oatmeal Snickerdoodle Muffins are inspired by those classic cookies, though the cookies generally don’t use any oatmeal. The tender muffins are packed with quick cooking oats, which gives them a nutty oatmeal cookie-like flavor and a pleasant denseness that makes these muffins perfect for spreading with butter or jam, as they are not cake-like or crumbly. They are generously topped with a mixture of cinnamon sugar to mimic the flavor and topping of a snickerdoodle, for a combination that is hard to beat for breakfast.
One thing that makes snickerdoodles a bit unusual is the fact that they use a combination of baking soda and cream of tartar as leavening agents, rather than baking powder. The cream of tartar is an acid that reacts with the baking soda and causes the cookies to rise. The reaction also gives the cookies an opportunity to “crack” on top, giving them a nice contrast between the cinnamon-covered exterior and the creamy interior of the cookie. These muffins use the same leavening combination with similar results, as you’ll be able to see slight cracks on the surface of the muffins that give the muffin tops a cookie-like appearance.
These muffins are best enjoyed on the day that they are made, when the tops are perfectly crisp around the edges and the centers are moist and tender. If you happen to make more than you can eat, they can be frozen and defrosted for later snacking. They’re delicious whens served with butter – especially if that butter is also swirled with cinnamon sugar.
Oatmeal Snickerdoodle Muffins
2 cups all purpose flour
1 1/4 cups quick cooking oatmeal
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup + 2 tbsp sugar
2 large eggs
1 cup milk (any kind)
2 tsp vanilla extract
6 tbsp butter, melted and cooled
1 tsp ground cinnamon
3 tbsp coarse sugar
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together flour, oats, baking soda, cream of tartar, cinnamon, salt and sugar.
In a medium bowl whisk together eggs, milk and vanilla extract. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until the wet ingredients are almost fully combined and only a few streaks of flour remain.
Pour in the melted butter and stir until butter is completely incorporated and no streaks of dry ingredients remain.
Divide evenly into prepared muffin pan (muffin cups will be very full). In a small bowl, mix up the topping ingredients and sprinkle generously over the tops of the muffins.
Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Turn muffins out onto a wire rack to cool completely.