Monday, September 6, 2010

Snickerdoodle Muffins

Snickerdoodle Muffins
Adapted from a recipe on Tasty
Yield - 24 muffins (for me)

2 sticks unsalted butter, softened
1 cup granulated sugar
1 tablespoon ground cinnamon
2 teaspoons vanilla
2 whole eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
1 pinch salt
3/4 teaspoon ground or grated nutmeg (I used pumpkin pie spice)
1 1/4 cups sour cream
2 1/4 cups all-purpose flour

1/2 cup sugar
2 teaspoons ground cinnamon

Preheat oven to 350. Grease muffin tins or use paper liners.

Cream the butter, sugar, and cinnamon until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until well incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and nutmeg (or pumpkin pie spice in my case).

Add about 1/2 cup of the flour mixture to the butter & sugar - mix to incorporate... then add in 1/4 cup of the sour cream - mix to incorporate. Alternate these into the mixture until all are combined - start with the flour and end with the flour... scrape the bowl occasionally.

In one final bowl, mix the sugar and cinnamon for the topping. Pour the muffin batter into your muffin pans - I used a cookie scoop to make sure that all of my muffins were roughly the same size. Sprinkle the tops with the sugar topping. Bake for approximately 20 minutes or until golden brown.
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