March 16, 2020

Recipe: Mini-Snickerdoodle Cakes


  • 1/3 cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg, room temperature
  • 1 ½ cup flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg (I use fresh grated)
  • ½ cup milk (or half and half)

For dipping after baking:

  • ½ cup butter, unsalted and melted
  • ½ cup sugar mixed with
  • ½ teaspoon cinnamon


Preheat oven to 350 degrees. Spray mini-muffin tins. In large bowl, cream the butter, sugar and eff until fluffy. In another fowl, combine flour, baking powder, salt and ground nutmeg. Add dry ingredients to butter mixture alternately with the milk or half and half, to blend. Fill mini-muffin tins 2/3 full. Bake for around 12 minutes or until muffins feel firm on the top and are a little bit golden. Wait a couple of minutes and remove muffin tins from pan. Dip the tops in the melted butter and then in the cinnamon sugar and pop them in your mouth an enjoy. This recipe makes at least a dozen or more mini-muffins. I double the recipe and freeze unbaked muffins, pop them out of the pans when frozen, store in zip locks and bake in muffin tins as you need them. Dip in butter and cinnamon sugar. LOVE THESE TINY CAKES!! You can make in regular muffin tins if you like and bake a little longer!   A decorative plate with snickerdoodle cakes!  
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