I have loved snickerdoodle cookies since I was a child.
When I found this recipe at Peabody,which is a wonderful food blog, I knew I had to try them. And I wasn't disappointed. They are crunchy on top and moist and delicious inside.
Snickerdoodle Muffins
2 sticks butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
1 and 1/4 cups sour cream
2 and 1/4 cups flour
1 cup sugar and 2 tbsp cinnamon mixed together for rolling
1. Cream the butter and sugar until soft, about 3 minutes. Add the vanilla. Add the eggs, one at a time and mix until incorporated.
2. In a separate bowl, mix flour, baking soda, baking powder, and cream of tartar.
3. Add the flour mixture and the sour cream alternately to the egg mixture.
4. Using an ice cream scoop, scoop out the muffin batter and drop into a bowl with the cinnamon mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin in a greased muffin tin. Bake at 350 for 20-22 minutes.
Yield: 12-15 muffins
4 comments:
Vickie,
These look delicious. I can't wait for next week. I definately plan on making them then!
Hi Tammy!
I hope you like them!
Oh, Vickie, these are addictive! They are very tender, with a nice crispy outside. We thought it would be simpler to just sprinkle the cinnamon mixture like streusel topping, so we did this for the first batch. It was actually much easier--and much better--when we rolled them in the cinnamon mixture like the recipe says. Also, I used the vanilla sugar that I made for the cinnamon mixture. I didn't have anything to compare it to, but it was really yummy!
I think you should make snickerpoodle muffins.
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