This is a yummy recipe that I slightly adapted from the blog Culinary Concoctions By Peabody. When I saw the title of this recipe, I just had to make it. I love snickerdoodles, and for those of you who don't know what they are, it's a fabulous cookie. But muffins?? That was a new one to me. But what a nice surprise...they taste just like the cookie, just in muffin form. So if you love the traditional snickerdoodles...you'll love these!
Snickerdoodle Muffins
Muffin Ingredients:
2 sticks butter
1 cup brown sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
Coating Ingredients:
1 cup white sugar mixed with 2 tbsp cinnamon
Cream together the butter and brown sugar until soft about 3 minutes. One at a time, mix in the vanilla and then the eggs, combining well.
In a separate bowl, whisk together the flour, baking soda, baking powder and cream of tarter.
Add in the flour mixture and the sour cream alternately to the egg/butter mixture. Start with the flour and end with the flour.
Scoop out about 2-3 heaping tbsps of muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture.
Roll the muffin around in the mixture until it is covered completely in the cinnamon sugar.
Place the batter into a paper muffin liner or you can place directly in the muffin tin sprayed with cooking spray. Repeat this process for all the muffins.
Bake at 350 degrees for about 21 minutes.
Makes about 12 oversized muffins
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Snickerdoodle Muffins
Muffin Ingredients:
2 sticks butter
1 cup brown sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
Coating Ingredients:
1 cup white sugar mixed with 2 tbsp cinnamon
Cream together the butter and brown sugar until soft about 3 minutes. One at a time, mix in the vanilla and then the eggs, combining well.
In a separate bowl, whisk together the flour, baking soda, baking powder and cream of tarter.
Add in the flour mixture and the sour cream alternately to the egg/butter mixture. Start with the flour and end with the flour.
Scoop out about 2-3 heaping tbsps of muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture.
Roll the muffin around in the mixture until it is covered completely in the cinnamon sugar.
Place the batter into a paper muffin liner or you can place directly in the muffin tin sprayed with cooking spray. Repeat this process for all the muffins.
Bake at 350 degrees for about 21 minutes.
Makes about 12 oversized muffins
Subscribe to Love Cook Eat and never miss a delicious recipe!
- Love Cook Eat
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