Friday, January 22, 2010

Snickerdoodle Muffins

Category: Cupcakes/Muffins
Yield: 1 dozen
Source: peabody blog
I made mini muffins for Lennon's baby shower
If you like the cookie, you'll love the muffin!

1 c unsalted butter
1 c sugar
2 t vanilla
2 eggs
2 1/4 c flour
¾ t baking soda
¾ t baking powder
¾ t cream of tarter
1/2 t cinnamon
1 1/4 c sour cream
1 cup sugar
2 T cinnamon
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in 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 tarter & 1/2 t cinnamon.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Mix topping ingredients in shallow bowl.
Using desired sized scoop, drop muffin batter one at a time into the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into a greased muffin tin. Sprinkle muffin tops with more cinnamon sugar mixture, if desired.
Depending on the size of your tins, you should get about 12 to 14 muffins.
Bake at 350ºF for approx. 20-22 minutes (9-10 minutes for mini muffins) or until they are golden brown.
*Doubling this recipe is not recommended.

Nutritional facts (daily value): Calories 5039kcal; Protein 53g (106%); Total Fat 258g (396%)(Sat. 158g (789%)); Chol. 1038mg (346%); Carb. 645g (215%); Fiber 16g (62%); Sugars 406g; Calcium 872mg (87%); Iron 21mg (117%)


The Hartsocks said...

these sound good - my hubby loves snickerdoodles, so I will definitely have to try this variation!

also - yay for you Beth - you've gotten a lot of recipes posted! and they all look yummy! thanks for sharing!

Beth said...

they do taste just like the cookie, very light & tender.
I don't recommend making a double recipe, texture of batter changes before you can get them all in the oven.
enjoy :)