muffadoodles (snickerdoodle muffins)
I love snickerdoodles.
I mean – really – what’s not to love about snickerdoodles? They only have the coolest name ever. And the coolest “look”. And of course, that famous cinnamon-and-sugary goodness. :) Mmmm…..
Thus, you can imagine my surprise and pleasure this week when I happened to stumble across a recipe on Tasty Kitchen for snickerdoodle muffins! Brilliant! I immediately swung by the store to pick up some fresh sour cream and give them a try. And although they definitely took a little more time to whip up than most muffins, I’m happy to report that the extra effort was well worth it. The texture of the muffins was fluffy and moist, and I loved that they had the classic snickerdoodle “look”. But best of all — they tasted wonderfully like their beloved cookie counterparts – YUM!
So if you’ve ever wanted an excuse to eat “cookies” for breakfast, pull out the cinnamon and sugar and get ready for some dough-rolling-fun, and give these a go!! :)
(Adapted from Culinary Concoctions by Peabody)
- 2 sticks (1 cup) unsalted butter
- 1 cup sugar
- 2 tsp. vanilla extract
- 2 eggs
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. cream of tartar
- 3/4 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 and 1/4 cup sour cream
- 2 and 1/4 cups all-purpose flour
- 2/3 cup additional sugar and 2 Tbsp. ground cinnamon mixed together for rolling
Preheat oven for 350 degrees. Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, nutmeg and cinnamon. Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the “ball” of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared (either greased or with liner) muffin tin. (Each ball of batter should fill about 3/4 of a muffin tin.) Depending on the size of your tins, you should get about 14 to 18 muffins. Bake them for approx. 20-22 minutes or until they are golden brown.
This softer dough is definitely not as easy to roll in the cinnamon+sugar mixture as normal cookies! So don’t fret about creating beautiful, perfectly-shaped little balls to place in your tins. Mine were quite odd-looking, but the muffins turned out great!