Wednesday, August 3, 2011

Snickerdoodle Muffins

I realize cinnamon is not really a summer flavor, but I made these last week and loved them. I didn't feel like running out to buy ingredients and had all the ones in this recipe on hand, so I decided to give these muffins a try. Once these were baked, I ate three within 2 hours before realizing I needed to share the rest of them. They're easier to make than I initially thought and make a great, albeit not so balanced, breakfast.

These muffins are really delicate, so I would suggest using muffin liners. Since the tops are sprinkled with cinnamon sugar, it not only makes them a little heavier, but the sugar might spread and stick to your muffin tin. Be careful when removing the muffins and gently cut loose any part of the muffin that sticks to the tin. Also, they taste great for about 2 days, but don't last much longer than that.

Recipe from Heather Christo via Two Peas and Their Pod
Makes 16 muffins (the recipe claims it makes 12, but it easily made 16)

1 cup (226 grams) butter, softened 
1 cup sugar 
2 eggs 
2 teaspoons vanilla 
2 1/4 cups flour 
3/4 teaspoons baking powder 
3/4 teaspoons baking soda 
3/4 teaspoons cream of tartar (if you don't have it, these will still be great)
1/2 teaspoons Salt 
1 cup sour cream 
1/4 cups buttermilk

For the Topping:
2/3 cup sugar
2 tablespoons cinnamon

Preheat your over to 350ºF/176ºC. Place liners in a muffin tin.

Cream the butter and sugar. Mix in the eggs and vanilla.

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

Add half of the flour mixture to the batter and stir until just combined. Next, mix in the sour cream and buttermilk. Finally, add the remaining flour and mix until just combined.

In a bowl, combine the sugar and cinnamon. Scoop spoonfuls of the batter, on at a time, into the cinnamon sugar mixture and coat on all side. It's easiest to do this with an ice cream scoop, or something with a similar size, and then gently rotate the dough in the cinnamon sugar. Place the coated dough into a muffin liner and continue with the rest of the batter. Sprinkle the remaining cinnamon sugar on top of the muffins.

Bake for about 18 minutes, until golden on top and just baked through.

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