I had a little time on my hands this weekend so I decided to try a recipe I found on Pinterest. The picture just enticed me too much and I couldn't resist.
They were fairly easy to make and turned out well. If you are a fan of the snickerdoodle cookie, I'm fairly sure you will like these muffins.
Snickerdoodle Muffins
Source
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.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.
2.In a separate, mix together the flour, nutmeg,baking soda, and baking powder and cream of tarter.
3.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.
4. 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 muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin.. Depending on the size of
your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F
oven or until they are golden brown.
The only correction I would make is reducing the amount of nutmeg. I'm not a huge fan of it, but can tolerate it. It was a little too overpowering for me.
In the future I would probably cut it to 1/2-1/3 tsp.
You would just need to play with the recipe until you figured out what you like best.
Source
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.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.
2.In a separate, mix together the flour, nutmeg,baking soda, and baking powder and cream of tarter.
3.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.
4. 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 muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin.. Depending on the size of
your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F
oven or until they are golden brown.
The only correction I would make is reducing the amount of nutmeg. I'm not a huge fan of it, but can tolerate it. It was a little too overpowering for me.
In the future I would probably cut it to 1/2-1/3 tsp.
You would just need to play with the recipe until you figured out what you like best.
Butter and sugar mixture.
Complete mixture in the cinnamon/sugar mixture.
Dough covered up.
Muffins going in the oven.
Muffins coming out of the oven.
Close up -
Picture of the inside of the muffin.
1 comment:
What a baker you are!! Those look really good and took quite a bit of effort since they were from scratch. You make me proud:-) AA
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