Saturday, July 2, 2011

Snickerdoodle Muffins

From Tasty Kitchen (this is a great site for step-by-step instructions)

1 cup Butter, Softened
1 cup Sugar
2 whole Eggs
2 teaspoons Vanilla
2-¼ cups Flour
¾ teaspoons Baking Powder
¾ teaspoons Baking Soda
¾ teaspoons Cream Of Tartar
½ teaspoons Salt
1 cup Sour Cream
¼ cups Buttermilk (or about 1/4 milk with 1/4 t lemon juice, let sit for 5 minutes)
1/2 cup Sugar
1 1/2 Tablespoons Cinnamon


Preheat the oven to 350ºF. Prepare a muffin tin with liners.

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

*The original recipe states that this makes 12 muffins, but the batter overwhelmed my muffin tins!  I should have made them into 16 muffins.  Very filling and very tasty.  Also, I decreased the amount of sugar and cinnamon for the topping.

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