Snickerdoodle Muffins

From: Rachie P

On Jan 13, 2009

These were pretty tasty right out of the oven, but just got gummy once they were room temperature and I really thought I had been careful not to over mix. Also I felt like there was a lot of topping and didn't use much - I think next time I will try and put as much topping on as possible. (And i for sure will make these again to see if the texture was my error!)

From: Divalicious *808*

On Oct 6, 2008

These muffins were delightful without all the guilt. I used a cup of whole wheat and 1/2 all purpose. This makes a lot of cinnamon/sugar topping. I used a little less than a tsp. per muffin and stored the rest for other uses. I did not have a problem with the topping falling off or the muffins being dry. I got exactly 12 regular sized muffins and baked them for 12 minutes. I let the batter and topping sit after they were in the muffin tin for about 10 minutes to soften the oats and to give the topping a chance to get into the batter. These are a new favorite. Thanks for posting!

From: jt*s_mom

On Nov 27, 2006

I thought these were yummy, they were gone in an instant.Very easy to make. I had no problem w/ the sugar mix falling off or w/ them being dry. The only changes I made were to add half the amount of oats, 1/2 ts of cream of tarter & a pinch of salt. I know I'll be making them a lot.

From: Chef #437200

On Mar 25, 2007

Yummy...just finished eating one. I used splenda instead of sugar in the topping as well as the muffin and applesauce instead of margarine and they were great. Thanks for the great recipe.