More Snickerdoodle - muffins

Snicker doodle Muffins

It seems clear that muffins are a favorite choice of mine to bake (and of my family's to eat). And Snickerdoodle is a favorite taste. We've long had a favorite Snickerdoodle cookie recipe (June 17, 2011 blog) and recently tried a Snickerdoodle bread (August 29 blog). When I saw the recipe for Snickerdoodle Muffins, it seemed like something I should try. It is good, just a little messy - rolling stiff cookie dough in cinnamon-sugar mixture is a little sticky, but rolling softer muffin batter in the mixture can get very messy! But if did work well, and the results were worth it. 

I did these for church coffee time earlier in the summer and everyone liked them. We set name cards out by the choices so people would know which choice they wanted to try. Our church coffee time has been a popular addition to after-service time and ranges from simple cheese and crackers to a full breakfast buffet with sausage and biscuits with gravy. And, of course, coffee and good conversation. Often there's several committee meetings, community events in the planning, and friends catching up at 

the tables. The feeling of good will combines with our refreshed spirits for a good start to the week! 

Snickerdoodle Muffins

 ●2 ¼ cups flour

●3/4 teaspoon baking powder

●3/4 teaspoon baking soda

●3/4 teaspoon cream of tartar

●1/2 teaspoon nutmeg

●1/2 teaspoon salt

●2 sticks  unsalted butter, softened

●1 cup sugar

●2 large eggs

●2 teaspoons vanilla

●1 cup sour cream

●1/4 cup buttermilk

For the Topping:

●2/3 cup sugar

●2 tablespoons cinnamon

Directions:

1.Preheat the oven to 350ºF. Line muffin cups with muffin liners. (Do not use cooking spray.)

2.In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg, and salt; set aside.

3.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a

time, beating well after each addition. Beat in vanilla extract. Beat in half of

the dry ingredients. Beat in the sour cream and buttermilk. Beat in

remaining dry ingredients until just incorporated (batter will be soft).

4.To make the topping, in a small bowl, combine the sugar and cinnamon.

5.Using an ice cream or large cookie scooper, drop the scoop of batter into

the bowl with the sugar and cinnamon. Sprinkle the dough with the

mixture and roll it around until it is covered completely in cinnamon sugar.

Place the ball into the muffin liner. Repeat with remaining batter. Sprinkle

the leftover cinnamon sugar onto the tops the muffins.

6.Bake until muffin tops are golden brown, 18 to 22 minutes, or until

toothpick inserted into the center of a muffin comes out with a few moist

crumbs attached. Set on wire rack to cool slightly, about 5 minutes.

Remove muffins from tin and serve warm.

Rolling the muffin ball in
cinnamon-sugar mixture

Yields: 16 muffins

Prep Time: 20 minutes     Bake Time: 22 minutes