A great recipe for Snickerdoodle Muffins, just like the cookie, but in a muffin. They are tender muffins topped with cinnamon sugar. They are perfect for breakfast!
Preheat the oven to 400 degrees. Then line a 12 cup muffin tin with paper (or silicone) liners.
In a large bowl whisk together the Bisquick, sugar, baking powder, cream of tartar, cinnamon, and nutmeg.
In a separate bowl or liquid measuring cup whisk together the applesauce, milk, egg, vegetable oil and vanilla.
Add the wet ingredients to the dry ingredients and beat vigorously (just by hand with a wooden spoon) for 30 second.
Fill each muffin cup ⅔ full. Bake for 12 minutes until cooked through - a toothpick inserted in the center will come out clean with no raw batter. Remove from the oven and cool for about 10 minutes.
While the muffins cool, melt 3 tablespoon of butter in a shallow bowl and make a plate of ¼ cup sugar mixed with 1 ½ teaspoon cinnamon.
Dip the top of the muffin in the butter and then roll in the cinnamon sugar. YUM! Your Snickerdoodle Muffins are ready!