These Eggnog Snickerdoodle Muffins are a holiday twist on one of my most popular recipes. Snickerdoodle fans will love them.
Long time readers of this blog might recognize these muffins.
These are a take on the once famous Refund Muffins.
Which were really Snickerdoodle muffins.
While many food bloggers have gone on to take my idea for a Snickerdoodle muffin, I don’t think theirs compares.
Mine are special.
Special because they get a cookie top and then have a very light and fluffy muffin base.
They are a comfort food for me which I need right now.
We are waiting on results to see if one of our dogs has oral cancer or not.
Won’t find out until Monday or Tuesday and so I need to stress eat.
Since I was making them I decided to give them a holiday twist…eggnog.
Technically I don’t like eggnog.
But I really like it in baked goods.
If you are not a big eggnog fan you can still eat these.
They do not have an over the top eggnog flavor.
If you do want more eggnog flavor I suggest adding a few drops of eggnog flavoring to the batter.
For my Eggnog Snickerdoodle Muffins you see them lined.
But I actually prefer them not in a cupcake liner.
I find it makes the outside more crunchy.
It’s all preference at this point.
If you need me I’ll be stress eating all weekend.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Muffin Recipes?
- 2 (8 ounces) sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
- ¾ tsp. baking soda
- ¾ tsp. baking powder
- ¾ tsp. cream of tarter
- 1 tsp. freshly grated nutmeg
- 1/2 cup sour cream
- 3/4 cup eggnog
- 2 and ¼ cups all-purpose flour
- 1 cup sugar and 2 TBSP cinnamon mixed together for rolling
- Cream the butter and sugar until soft about 3 to 5 minutes.
- Add in the vanilla.
- Add in the eggs one at a time and mix until each is incorporated.
- In a separate bowl, mix together the flour, baking soda, nutmeg, and baking powder and cream of tartar.
- In a separate bowl, mix together the sour cream and eggnog.
- Add the flour mixture and the sour cream/eggnog mixture alternately to the egg-butter mixture in the additions, starting with the flour and ending with the flour.
- Scrape the bowl occasionally.
- Let batter sit in fridge for 30 minutes covered in plastic wrap, this will help it to roll in cinnamon sugar easier.
- Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.
- Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.
- Place muffin into a greased muffin tin.
- Depending on the size of your tins, you should get about 14 muffins.
- Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.