Cookies? Muffins? Cinnamon? Dougnuts? – I believe the proper scientific term is ‘heck yes’.
A snickerdoodle cookie is literally baked on top of blueberry-studded doughnut-muffin batter. You end up with fluffy, melt-in-your-mouth blueberry muffin, with a completely crisp outer layer (from cinnamon-sugar-coating the muffin pan and from the cookie). What’s everybody’s fave part of muffins? The crispy edges, cinnamon-sugar crackled top?
Well: These have pretty much the best muffin top in the whole entire world – crispy, sugary, AH.MAY.ZING!
Snickerdoodle Topped Blueberry Doughnut Muffins
A soft, fluffy blueberry muffin topped with snickerdoodle cookie dough to form a crunchy, cinnamon top.Print Pin
For the cinnamon-sugar:
- 1/4 cup (4 tbsp) sugar
- 2 tbsp cinnamon
For the snickerdoodles:
- 1/4 cup (55g) butter
- 1/4 cup + 2 tbsp , (75g) sugar
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- 1/2 an egg , (see notes)
- 3/4 cup + 2 tbsp , (100g) all purpose flour
For the muffins:
- 1/3 cup (66g) butter, melted
- 1/2 cup (100g) sugar
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1 1/2 cups (195g) all purpose flour
- 1 1/2 eggs , (see notes)
- 1/4 cup + 2 tbsp , (90ml) milk
- 1 cup (250ml) frozen blueberries
- Grease a muffin pan, preheat the oven to 350 degrees F (180 degrees C).
- Combine the cinnamon-sugar ingredients in a shallow bowl, set a side.
- Make the snickerdoodles:Cream together the butter and sugar. Stir in the egg, flour. Divide the dough into 12 equal balls, flatten into disks which are roughly the width of a muffin. Coat in cinnamon-sugar. Stack them up and set aside.
- Add 2 tbsp of flour to the remaining cinnamon-sugar, and use it to dust each cavity of the greased muffin pan.
- Make the muffins: In the saucepan, melt the butter. Stir in the next 5 ingredients until you get a sandy mixture. Stir in the egg and milk, mixing until just combined. Stir in the blueberries.
- Divide the batter between the greased, cinnamon-sugar-flour coated cavities of the muffin pan. Top with a disk of cookie dough, and bake for 20-25 minutes until puffed and crackly.
– use half the egg (2 tbsp) for the snickerdoodles, and save the rest for the muffin batter. Muffin batter adapted from ‘French Breakfast Puffs’ in my mum’s recipe book,
Snickerdoodles from Betty Crocker
Snickerdoodles from Betty Crocker
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!
20 thoughts on “Snickerdoodle Cookie Topped Blueberry Muffins”
Heck yes is right. The one *really* irksome thing about losing an entire hard drive (aside from the obvious, i.e. losing your *entire* hard drive) is that you don’t get any of your bookmarks back. Like, ever. I lost my entire computer’s memory once–thankfully dad-le-backup-genius-part-2 got my files back for me, but all of my recipes were as far away from each other as Jack and Rose post-Titanic. Moral of the story: back up your bookmarks somewhere digitally, too! Thanks for the yummy post.
haha, dad’s seem to just have computer knowledge. Omg, your titanic reference has me crying with laughter :’)
Dead computers suck. Losing bookmarks usually suck even more. Glad you were able to get everything back. The muffin cookies look amazing. Awesome shots.
They totes do 🙁 Thank yous :))
Poor you for your massive computer fail but well done for making everything better with these incredible muffin doughnut cookie cakes! Love your photos – where did you get the gorgeous board in the background?
haha thanks, yes food solves problems for me 😉 I took a plank of weathered wood, sawed it into 4 pieces (yeah, that was a long, splintery 30 minutes of my life) and then staple gunned it together – probably the most macho DIY thing I’ve ever done in my life hahahah
That top looks so crunchy and perfect. I want it! It’s a good thing you’re so responsible about backing up your stuff. I live on the edge. Hopefully I don’t end up regretting that…
The top is my favourite part, espesh the muffin with the star shaped crackle :’) Oooh rebellll, haha, well if it wasn’t for my dad, I probs would be too lazy to back up my files :/
The way you work on your computer sounds like the way I work on mine. A bajillion tabs open, and then I get frustrated when my computer slows down. And my computer died too, earlier this year. NOTHING was backed up. I literally cried. Obviously I’ve learned my lesson now. 🙂
Anyway, these cookie-topped doughnut muffins look and sound absolutely amazing! I definitely want to try them.
Yes. Omg, tabs = my life. My parents constantly make fun of me for saying to them “just open it in a new tab…”. I usually end up with so many tabs I can no longer even see the logos of the website on the tab, so what do I do instead of just closing some tabs? Open a new window. And repeat the process. I never, ever learn. Although I do like to learn new shortcuts to opening new tabs: you can ctrl + click, or just click the wheel of your mouse (saves so much time, as that’s obvs my priority here…). Evidently, I could talk about my love of tabs for days 🙂
I love, love, LOVE this post! Your food styling/photography is seriously incredible. As for the muffins… Wow – I think I may just give them a try. They look delicious!
thanks abby 🙂
WHO ARE YOU?? I just found your blog super randomly off of tumblr and I am just in shock. I’ve read about five of your posts in a row and your photography is just stunning, all your recipes are so original-sounding and totally delectable (in my humble opinion) and you are so funny! And your blog design. I want it. I just…you are my new favorite blog. For sure. YOU ARE FABULOUS.
I AM A WIZARD OF FOOD! haha, not really, just a partially sassy english teenager 🙂 Thank you so much 😀 I try to remember my (few) wittiest moments to write about for my blog 😉 Gracias mucho, I designed and coded it myself —> (proudest computer moment of my life). Thank you again, you made my day 🙂
Hahaha. I was an English major! (But I could never teach!) I am super impressed that you designed/coded your whole blog!! I am actually really interested in coding because I would love to build my own blog site someday.
I look forward to reading more! 🙂
Um, you are a genius!!
Just an FYI….I don’t see where you add the cream of tartar in the recipe, but I figured it was with the flour/egg/sugar mixture for the snickerdoodles.
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