Snickerdoodle Muffins
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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.
Ingredients
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
plus 1 cup sugar and 2 TBSP cinnamon mixed together for rolling
Preparation
- 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.
Comments
13 Responses to “Snickerdoodle Muffins”
mmm so delicious!
They sound great!
Those look really good. I’m out of eggs (and in my attempts to use all of the perishables getting low in the butter department), so I wonder what would be best as a substitute for the eggs.
this might be a stupid question, but can I leave the cream of tartar out? I dont have any…
I made these recently too. Yours look so fantastic!! Love them!
your blog is awesome. i want to try the low fat chocolate muffins first but these look good.
next time someone who follows a recipe says they want a refund, tell them there’s a $50 charge per word for every negative comment on your blog.
here’s an answer to food librarian’s comment about cream of tartar subs:
http://whatscookingamerica.net/Q-A/CreamTartar.htm
How ’bout if you pay me to try them, then if I like them I’ll pay you back :0) That should top the refund one!! They sound good, snickerdoodle anything has to be good!
I posted this same recipe! I can’t remember where I foudn the recipe, but I LOVED them!!!! They were definately a nice change from the regular flavors of muffins!
Hilary
okay, so I just went out and bought the tartar. I made the muffins and they were awesome… but where does the nutmeg go???
Oops!! I hate nutmeg so I left it out, I should have noted that. Look at the link to the original recipe to see the nutmeg part. Sorry! I’ll fix it later!
lol, I dont like nutmeg either, so I skipped it. Ive made these twice to RAVE reviews, and people keep asking for the recipe.
This is the only thing I’ve baked in weeks that my housemates have eaten all of without my prompting!
Since there was no direction about the nutmeg, I put it on the inside of the muffin (with the flour, etc.) rather than in the coating. My friends and I do this with our shortbread too, it’s our secret ingredient. I don’t know if this is where the nutmeg was originally supposed to go, but for people who do like nutmeg, it’s great!