I think we've established here on Sugar Mountain that I have a bit of a muffin obsession. I'm sure you are thinking "Totally understandable - muffins are freaking amazing" but in case you are one of the few who still doubts the delectable delight that is the muffin, I bring you these Snickerdoodle Muffins as proof.
Of course, you could also check out Strawberries & Cream Muffins, Lemon Streusel Coffee Cake Muffins, Red Velvet Muffins, or any other muffin lovin' recipe on my Recipe Index Page.
We will make a believer out of you.
Besides their deliciousness, I also love muffins because they are simple. If I have a bake-o-phobic friend who wants to learn how to whip up something sweet, I always point to a muffin recipe. They are so forgiving and so much fun; once you start you will quickly end up with millions of muffins in your kitchen.
Though, to be fair, these muffins were a tad more like cupcakes in preparation. Creaming butter and sugar are usually not on my "To-Do" when I'm making muffins, but the photos on EatmeDelicious were absolutely mouthwatering and I could not resist trying them. I also love any excuse to break out my Vietnamese Cinnamon. :D But even if you are a new baker or inexperienced, do not shy away from these!
Different does not always mean difficult.
Say hello to the thickest muffin batter known to man. You will need (or have after this!) some serious arm muscles to work that thing into shape.
Using an ice cream scoop, you measure out the batter and drop it into a cinnamon sugar mixture, and it holds its shape. Weird.
Roll it around real quick and plop it into a heavily greased muffin pan. They may look a little humble now, but oh, just wait. The smell alone that fills your house (or my tiny college apartment) is enough to get anyone craving a snickerdoodle. Be prepared for the masses to come running.
Not only were these fun to make (and eat of course!) they also ensured my hopes that Fall is on it's way. The crisp, cool air in the morning, the slow incorporation of cardigans and sweaters into people's wardrobes, Pumpkin Spice Lattes at Starbucks, and now Snickerdoodle Muffins.
My life is complete, for now anyway.
Check back next Tuesday for more Fall-weather Favorites and Chai Spiced Sugar Cookies!
Snickerdoodle Muffins Via EatMeDelicious
2 sticks unsalted butter, softenend
1 cup sugar
2 tsp vanilla
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp nutmeg
1 1/4 cup sour cream
2 1/4 cup flour
1 tbsp cinnamon + 1/2 cup sugar
1. Preheat oven to 350 degrees and heavily grease muffin pans with cooking spray or butter. In a small bowl, combine 1/2 cup sugar and 1 tbsp cinnamon. Set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
3. In a large bowl cream butter and sugar until light and fluffy, 2-3 minutes. Beat in vanilla, then eggs, one at a time, until well incorporated.
4. Add flour mixture and sour cream to egg mixture in an alternating fashion, starting and ending with the flour. Stir until just combined, being careful not to overmix.
5. Using an ice cream scoop, measure out muffins one at a time, and drop the batter into the cinnamon/sugar mixture. Roll around in mixture, being sure to cover completely, then place muffin in greased muffin pan. Repeat until you run out of muffin batter.
6. Bake at 350 for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan 10-15 minutes before removing to wire rack to cool completely.
makes approximately 12-16 muffins