Shirley's Recipes

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Name: Snickerdoodle Muffins
Key Ingredient: flour
Preparation: cream, mix, bake
Cuisine: American
Source: Big Oven
Food Group: sugar
Meals: breakfast, brunch
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :30
Elapsed Time: :50
Occasion: Easter
Servings: 12

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 teaspoons vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tarter
3/4 teaspoon nutmeg, freshly grated
1-1/4 cup sour cream
2-1/4 cups all purpose flour
1 cup sugar and 2 tablespoons cinnamon, combined

Cream the butter and sugar until soft about 3 to 5 minutes. Add 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. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream 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. Bake for approximately 20-22 minutes in a 350F. oven or until golden brown.

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