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I bookmarked this recipe a couple years ago, after a friend sent me a link to a blog post about a food blogger who received an email from a reader asking for a refund because she tried this recipe on the blog and didn’t like it. I kid you not.
While I have received emails and comments from people not liking a recipe and calling it a waste of money, I have never been asked for a refund. (I just don’t understand some people!)
These muffins are good–they’re moist, fluffy, and taste like a snickerdoodle, but look like a muffin. While they’re easy to make, they are a little messy but definitely worth it. And they’re also a nice change from everyday chocolate chip or berry muffins.
Photos of the process here.
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
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
plus 1 cup sugar and 2 TBSP cinnamon mixed together for rolling
- 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, and cream of tarter.
- Add the flour mixture and the sour cream alternately to the egg-butter mixture in three additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
- Using an ice cream scoop (I used a large cookie 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 (I got 18).
- Bake them for approximately 20-22 minutes in a 350F degree oven or until they are golden brown.
Recipe from Culinary Concoctions by Peabody.