This morning while checking facebook, I came across this recipe for Snickerdoodle Muffins. I thought to myself, “i have all those ingredients.”
So, to the kitchen I went to make them. I mean, seriously, SNICKERDOODLE MUFFINS! And it’s a chilly Saturday morning, what could be better than SNICKERDOODLE MUFFINS and a cup of coffee?!?
So I followed the recipe exactly.
Something I have learned in cooking and baking. In cooking, you can stray a lot from an original recipe to really make it your own, make it different, without really ruining it. Actually, anytime I try a new recipe I always follow that recipe exactly the first time and then tweak it a bit to make it more to my or my family’s liking. But with baking, not so much. I know that baking is all about chemical reactions and proper measurements and stuff. Blech…math and science. 😉
So, back to the muffins. This is the recipe I used. My modifications are in italics.
2 sticks unsalted butter (I used salted butter)
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 freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes (I should probably tell you that I LOVE my KitchenAid stand mixer). Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
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. (I love my KitchenAid stand mixer…have I mentioned that yet?)
4. Using an ice cream scoop (for the regular sized muffins, I used my medium Pampered Chef scoop, and used two scoops per muffin, for the mini muffins, I used my small Pampered Chef scoop and used one per muffin) 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 (not gonna lie, this was a bit messy. I even considered not skipping this step and just sprinkling it on the top after I put the muffin batter in the pans, but I’m so glad I didn’t skip it!). Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins (I was able to make 12 regular sized and 24 mini’s). Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown. (I baked the regular muffins for 22 minutes at about 325 and the mini’s for 12 minutes.)
They were very yummy! The Little Man informed me that I’m the best cook and that these muffins were the best ever! If Little Man likes them, you better believe I’m making them again!
Oh and by the way, no one paid me to say anything nice about my mixer and my scoops, I just love them!