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Snickerdoodle Topped Blueberry Doughnut Muffins

A soft, fluffy blueberry muffin topped with snickerdoodle cookie dough to form a crunchy, cinnamon top.
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 mufins
Author Izy


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