Tuesday, December 13, 2011

Snickerdoodle Muffins


I have very little resistance and self-control when it comes to snickerdoodles.  Do a quick "snickerdoodle" search on this blog and you will see cupcakes, varieties of the cookie, biscotti, blondies, and now I am going to add muffin to that list.  I think that calling such a delight a "muffin" completely legitimizes the consumption of cinnamon and sugar for breakfast.  It is a breakfast of champions, in my humble opinion.

Snickerdoodle Muffins

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
2 1/4 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. ground nutmeg
1 1/4 cup sour cream

Rolling Sugar:
1 cup sugar
2 tbl. cinnamon
Mix together.

Directions:
Preheat oven to 350 degrees.  Line a 12-cup muffin tin with liners or spray each well with cooking spray.

In a mixing bowl, cream together the butter and sugar until fluffy, 3 minutes.  Add eggs one at a time, mixing well after each addition.  Add the vanilla.

In a separate mixing bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and nutmeg.

Starting and ending with flour mixture, alternately add flour mixture and sour cream to the butter-sugar mixture, scraping down the bowl a couple times.  Mix until all ingredients are incorporated evenly.

Using a scoop (I used a tablespoon from my everyday silverware), roll into a ball and drop into the cinnamon-sugar mixture until it is coated completely.  Place into prepared muffin pan.  Repeat with remaining batter.

Bake for 20-22 minutes until golden brown and cake tester comes out clean.  Cool slightly in pan before removing.  Transfer to wire cooling rack to cool completely, or serve warm.  Store in an airtight container.


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