Monday, March 8, 2010

Snickerdoodle Muffins

The cinnamon and sugary goodness of snickerdoodle cookies always bring back such great childhood memories. They are definitely in my top 5 of favorite cookies.

Now let me introduce you to something just as good! SNICKERDOODLE MUFFINS!!!! The same cinnamon and sugar taste and the same snickerdoodle "look" on top. These muffins are so fluffy and moist that it's hard to eat just one!

Snickerdoodle Muffins

1 c. butter, softened
1 c. sugar
2 t. vanilla extract
2 eggs
3/4 t. baking soda
3/4 t. baking powder
3/4 t. cream of tartar
3/4 t. ground nutmeg
1/2 t. ground cinnamon
1 and 1/4 c. sour cream
2 and 1/4 c. flour
2/3 c. additional sugar and 2 T. ground cinnamon mixed together for rolling

Preheat oven to 350 degrees.  Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then the eggs one at a time and mix until each is incorporated.

In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon.  Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping the bowl occasionally.

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 “ball” of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared (either greased or with liner) muffin tin.  (Each ball of batter should fill about 3/4 of a muffin tin.) Depending on the size of your tins, you should get about 14 to 18 muffins. Bake them for approx. 20-22 minutes or until they are golden brown.

Do you know the best thing about these? You no longer have to feel guilty about eating a snickerdoodle for breakfast. That's what these Snickerdoodle Muffins are for! :)

No comments:

Post a Comment