Snickerdoodle Greek Yogurt Muffins
Smell that cinnamon…
What’s not quite Christmas cookies but still sweet, chewy, cinnamon loaded, and delicious? Snickerdoodle breakfast muffins! I’ll be the first to admit: This isn’t a cookie blog. Mostly for selfish reasons: If I were to make a dozen Christmas cookies, I would eat six of them immediately. Hubs will eat the other six. We’d feel like crap, it’d be a mess. That’s why most of the treats in our house have some nutritious component: whether that’s a handful of chia seeds or some sneaky protein.
About Snickerdoodle
Greek Yogurt Muffins
Merry Christmas friends, I got you some breakfast muffins you can feel good about! What I love most about these muffins is—so many things.
First: I love that they’re nice and chewy. The airy texture of cake has never been my favorite. With the addition of Greek yogurt in these muffins, you get a denser (but still nice and chewy) texture.
The second reason I love these is the addition of cinnamon chips! Like a Reeses Pumpkin or a Cadbury egg, cinnamon chips pop up once a year and you can miss them if you’re not paying attention! Cinnamon chips melt into little pockets of cinnamon bliss; they’re an easy way to amp up the flavor in baked goods. They can be found at Walmart and other grocery stores during the holiday season.
Allegedly, you can also order cinnamon chips online 365 days a year on Amazon, but I have not tested this. It’s best to stock up now!
Can you taste
the Greek yogurt?
The third reason I’m swooning over Snickerdoodle breakfast muffins is because, while they’re made with Greek yogurt, you can’t taste the tartness at all! For anyone who’s ever tried Greek yogurt and thought “nope, too tangy!” give it another try—inside muffin batter.
I was inspired to make a Greek yogurt muffin after seeing a few around the internet. I like that Greek yogurt provides some extra protein and I knew it also would lend a more dense, moist texture. But, like you perhaps, I was skeptical. Was I going to taste the tart?
Scouts honor, it’s undetectable! Try these snickerdoodle breakfast muffins for yourself and let me know what ya think.
Preparation Notes
A couple notes to get the smoothest batter and the best tasting snickerdoodle muffins:
Use a hand mixer or a stand mixer to combine the wet ingredients. A whisk and brunt strength might be able to get the job done, but an electric mixture will cut through the Greek yogurt seamlessly without clumps & air pockets.
The wet ingredients should be mixed separately from the flour: The eggs, yogurt, butter, vanilla extract, and sweetener. For the dry ingredients (flour, baking soda, cinnamon), use a whisk or a sifter to combine them. From there, I incorporated the flour in small increments to keep the batter smooth and avoid clumping. It’s worth two dirty bowls, I promise!
Last, keep an eye on your muffins at the 13 minute mark. The two batches I tested cooked quickly after that initial 13 minutes. It may take up to 16 minutes, but you’ll know they’re done by the rising of the muffin and a slightly golden top!
As always, I love seeing you guys preppin’ food and taking names. If you make these snickerdoodle Greek yogurt muffins (or any of my other meal prep recipes), let me see! Tag me (@whatsformealprep) in your photos or send me a message. Til next time, xox!
macros
140 cal per muffin if the batch yields 10
Snickerdoodle
Breakfast
muffins
Yields 9-10 muffins
Wet Ingredients
10 ounces Greek yogurt (~2 single containers; see notes)
2 large eggs
1/2 cup Lakanto syrup or 2/3 cup coconut sugar
3 tbsp unsalted butter or coconut oil (room temperature)
1/2 tsp vanilla extract
Dry Ingredients
1 cup + 2 tbsp cake flour
1/2 tsp baking soda
1/3 cup cinnamon chips
1/4 tsp cinnamon (optional)
Instructions
Preheat oven to 375 degrees.
Combine dry ingredients except cinnamon chips into a bowl using a whisk.
In a separate large bowl or a stand mixer, combine wet ingredients. Use a hand mixer or a stand mixer to blend wet ingredients until very smooth. I don’t recommend using a whisk.
In small increments, add flour mixture into the wet ingredients gradually while mixing until the batter is smooth. Fold in cinnamon chips with a spatula.
Spray a muffin tin with cooking spray and fill each crevice 3/4 full with batter.
Bake for 13 minutes, then remove muffins and check doneness with a toothpick. If the tops begin to brown and the toothpick comes out clean, they are done. If not, allow them to bake another 2-3 minutes, keeping and eye on them.
Meal Prep: Let snickerdoodle muffins cool for about 10 minutes. Muffins will keep in an airtight container in the fridge up to 4 days. You can also freeze muffins in a freezer-safe gallon bag for up to two months.
Reheat: These snickerdoodle muffins taste great microwaved for 10-15 seconds (if refrigerated). Thaw before using from frozen.
Notes
Choosing Yogurt: The best tasting yogurt I tested is Siggis Vanilla Strained Yogurt. Using this will raise the sugar content slightly but it tastes wonderful! If you’re watching sugar or additives, the best choice is FAGE.
Products used:
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