Snickerdoodle Muffins

This past weekend we were away with friends to celebrate Rich’s sister’s & future brother-in-law’s bachelorette/bachelor weekend. I volunteered (was volunteered?) to make some breakfast goodies for everyone who were staying at the condos (yay for friends with beach houses). I already had found these Snickerdoodle Muffins and had them bookmarked from Melissa Bakes – so I knew exactly what to make!

It turned out that the bachelor’s favorite cookie ARE snickerdoodle so I could not have chosen a more perfect breakfast muffin for him. Now I warn you – these are not the “get you going & healthy” type of muffin (I made those too, more on that another day). These are more of a “I love to have something sweet and naughty for breakfast” kind of muffin!

I almost had to beat Rich & his future brother-in-law in order to keep them away from the muffins to allow everyone to get them. (Which I later found out not everyone did even get one. Thats ok – I have had requests to make them next month for pre-wedding breakfast at that beach condo with the same awesome group of people). Actually: come to think of it, there may have been some smacking of hands as the boys tried to sneak these the night before and I yelled at them that they had to play fair & that they were for breakfast. I guess that just goes to show how yummy these are!

I know that these are a sweet muffin based on a cookie, but I wish that there was a way to make them healthier… what do you think about subbing out one stick of butter for applesauce!?

Snickerdoodle Muffins

Yields: approx. 18 – 24 muffins (can also be made as mini-muffins)

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 whole eggs
  • 2 teaspoons vanilla
  • 2 ¼ cups flour
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ¾ teaspoons cream of tartar
  • ½ teaspoons salt
  • 1 cup sour cream
  • ¼ cups buttermilk
  • ⅔ cups sugar
  • 2 tablespoons cinnamon

Preheat the oven to 350ºF. Line 18 muffin cups with paper liners & set pan aside.

In the bowl of a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use an ice cream scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the paper liner. When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 16-18 minutes (I had to err on the longer side) or until they are golden on top and just baked through.

And I leave you with this question to ponder: If you could pick a classic treat & maybe alter it slightly so you could eat it as a part of one of your meals every day – what would that food be?


One Comment to “Snickerdoodle Muffins”

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

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