I recently joined the "treats" committee at church, meaning I'm responsible for bringing something to serve after the service from time to time. This Sunday was my first week up and I was, as always, faced with an abundance of choices and ideas about things I wanted to make. I offered up a few options to Ryan and when he heard the word "snickerdoodle" and "muffin" in the same sentence, he immediately made sounds of affirmation.
Ryan's inkling was right. These muffins were great...proven by Ryan who ate 3 or 4 the day I made them! They really did taste exactly like a snickerdoodle cookie in muffin form. Like the cookies, these were a little messier and more time-consuming to make than usual, thanks to the rolling in cinnamon and sugar. However, they were well worth the extra bit of effort!
The recipe that I used, found on the blog Cast Sugar stated it would only make 12-14 muffins, but I ended up getting 22. No complaints there-these were a hit!
found on Cast Sugar's blog, who got it from here
-2 sticks butter
-1 cup sugar
-2 teaspoons vanilla extract
-1 1/4 cups flour
-3/4 teaspoon baking powder
-3/4 teaspoon baking soda
-3/4 teaspoon cream of tartar
-3/4 teaspoon nutmeg
-1 1/4 cups sour cream (I used light)
For the cinnamon sugar coating:
-1 cup sugar (I used a half cup)
-2 tablespoons cinnamon
1. Cream butter and sugar in a mixing bowl.
2. Add the vanilla and eggs, beating well after each addition.
3. In a separate bowl, combine the flour, baking soda, baking powder, cream of tartar, and nutmeg.
4. Add the sour cream and the flour mixture alternately, beginning and ending with the flour.
5. Using an ice cream scoop, scoop out muffin batter and drop into a small bowl containing the cinnamon sugar mixture.
6. Roll the batter around in the bowl until it is completely coated in cinnamon sugar.
7. Place the batter ball into a greased muffin tin and repeat with the remaining batter.
8. Bake muffins at 350 degrees for 20-22 minutes (mine were perfect after 20 minutes)