Meet your new favorite sweet treat: ffins (aka Snickerdoodle Doughnut Holes)! These adorable miniature muffins capture everything you love about a classic cinnamon sugar doughnut hole, but in a soft, fluffy, oven-baked package. Each bite is delightfully light, warmly spiced, and delivered with a sugary sparkle that’s impossible to resist. I can’t help but make (and share) a batch whenever friends come over – and trust me, they never last long.
Ingredients You’ll Need
The magic of ffins (aka Snickerdoodle Doughnut Holes) is all in their dreamy simplicity. Every ingredient works together to create the perfect taste, texture, and those golden edges you crave. Here’s what you’ll need, along with why each item is essential.
- Unsalted butter (melted): Adds luxurious richness and keeps the interior super moist.
- Granulated sugar: Brings classic sweetness and ensures those golden, slightly crisp tops.
- Packed brown sugar: Deepens flavor with a hint of caramel for that nostalgic doughnut shop taste.
- Large egg: Binds everything together and gives the muffins a lovely, fluffy rise.
- Milk: Makes the batter smooth and helps create a tender crumb.
- Vanilla extract: Infuses warmth and rounds out the cinnamon flavor.
- All-purpose flour: The backbone for the perfect muffin texture.
- Baking powder: Lifts the batter, helping them puff up just like a doughnut hole.
- Salt: Balances the sweetness and pulls the cinnamon-forward flavor into focus.
- Ground cinnamon: The star spice! Brings that signature snickerdoodle warmth.
- For the coating – Unsalted butter (melted): Helps the cinnamon sugar stick and adds melt-in-your-mouth decadence.
- For the coating – Granulated sugar: Delivers classic sparkle and addictive crunch.
- For the coating – Ground cinnamon: Seals in the snickerdoodle flavor with every roll.
How to Make ffins (aka Snickerdoodle Doughnut Holes)
Step 1: Prep Your Pan and Gather Ingredients
Set the stage for baking success by preheating your oven to 350°F (175°C) and lightly greasing a mini muffin pan. Laying everything out in advance makes the process flow smoothly and ensures you have all your ffins (aka Snickerdoodle Doughnut Holes) ingredients within easy reach.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and glossy. Next, beat in the egg, milk, and vanilla extract. This combination creates a rich, velvety base that promises soft, flavorful muffins every time.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, salt, and cinnamon. Blending them first means the leavening agent and spices are distributed evenly, so every single bite of your ffins (aka Snickerdoodle Doughnut Holes) will taste just right.
Step 4: Bring It All Together
Gently fold the dry mixture into the wet mixture, stirring only until everything is just incorporated. Avoid overmixing! The batter should look soft and a little lumpy – that’s what gives these mini muffins their cloud-like texture.
Step 5: Fill and Bake
Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full. Slide them into the oven and bake for 12-15 minutes. You’re looking for lightly golden tops and a toothpick that comes out clean – the tell-tale signs your ffins (aka Snickerdoodle Doughnut Holes) are ready to shine.
Step 6: Cinnamon Sugar Coating
While the muffins are still warm, dip each one into melted butter, then roll until fully coated in the cinnamon sugar mixture. This step turns a good muffin into an unforgettable, bakery-worthy treat – don’t be shy with the coating!
How to Serve ffins (aka Snickerdoodle Doughnut Holes)
Garnishes
Dust them with a little extra cinnamon sugar just before serving, or add a tiny drizzle of vanilla glaze for an extra pop of sweetness. A sprig of mint or a few colorful berries on the serving plate can also make your batch of ffins (aka Snickerdoodle Doughnut Holes) absolutely photo-ready.
Side Dishes
Pair these warm, cinnamon-kissed beauties with a cup of strong coffee, chai, or even a scoop of vanilla ice cream for dessert. They’re also fantastic next to a brunch spread, especially with fresh fruit and tangy yogurt to balance the sweetness.
Creative Ways to Present
Pile them high in a rustic basket lined with a napkin, arrange in mini cupcake wrappers for a party platter, or serve skewered on sticks for a playful, party-ready twist. These ffins (aka Snickerdoodle Doughnut Holes) are so charming, they beg for a creative presentation!
Make Ahead and Storage
Storing Leftovers
If, by some miracle, you have leftovers, place them in an airtight container at room temperature. ffins (aka Snickerdoodle Doughnut Holes) stay fresh and soft for up to two days, though their coating will lose some crispness over time.
Freezing
You can absolutely freeze these! Arrange cooled muffins in a single layer on a baking sheet, freeze until solid, then pop them into a freezer bag. When you’re ready to enjoy, give them a quick warm-up, then toss in fresh cinnamon sugar for bakery-level results.
Reheating
To recapture that just-baked magic, reheat unfrozen muffins in the microwave for 10-15 seconds, or pop them in a 300°F oven for about 5 minutes. If you’ve frozen them, just thaw at room temperature first and refresh with a dusting of cinnamon sugar.
FAQs
Can I make ffins (aka Snickerdoodle Doughnut Holes) gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend. Just ensure it contains xanthan gum or a similar binder for the best texture. The flavor will still be every bit as irresistible.
What’s the best way to prevent the muffins from sticking?
Lightly grease your mini muffin pan with butter or a spritz of nonstick spray. If you want extra insurance, use mini muffin liners – just remember, the cinnamon sugar coating sticks best when applied directly to the muffin!
Can I add filling to these mini muffins?
Oh yes! Try piping a bit of jam, cream cheese, or even chocolate hazelnut spread into the centers after baking for surprise-inside ffins (aka Snickerdoodle Doughnut Holes).
How can I make the flavor more “snickerdoodle”?
For a true snickerdoodle punch, add a pinch of cream of tartar to the flour mixture. This little tweak brings that tangy signature that snickerdoodle fans adore!
Are these best served fresh or can I make them in advance?
These are at their absolute best the day they’re baked, while the coating is still tender and fragrant. But don’t worry – with the right storage tips above, ffins (aka Snickerdoodle Doughnut Holes) are still a hit the next day!
Final Thoughts
One batch of ffins (aka Snickerdoodle Doughnut Holes) is all it takes to win over even the toughest critics. If you’re looking for a delicious, easy, and utterly charming crowd-pleaser, make these today. I have a feeling they’ll be a new favorite in your kitchen, just like they are in mine!
Print
ffins (aka Snickerdoodle Doughnut Holes) Recipe
- Total Time: 30 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Cinnamon Sugar Doughnut Muffins, also known as Snickerdoodle Doughnut Holes, for a sweet treat that combines the flavors of a classic snickerdoodle cookie and a fluffy muffin in one bite-sized package.
Ingredients
Muffins:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Coating:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a mini muffin pan.
- Mix Wet Ingredients: Whisk melted butter, granulated sugar, and brown sugar. Beat in egg, milk, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, salt, and cinnamon.
- Combine Wet and Dry: Gently mix dry ingredients into wet until just combined.
- Bake: Fill muffin pan, bake for 12-15 minutes until golden.
- Coat: Dip warm muffins in melted butter, then roll in cinnamon sugar mixture.
- Cool and Serve: Cool on a wire rack before enjoying.
Notes
- Best consumed the same day.
- Store in an airtight container for up to 2 days.
- For extra flavor, add a pinch of nutmeg to the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
