As everyone knows, I have long been a fan of snickerdoodles. So when this variation started making the rounds on Facebook, I couldn’t resist. Last night, after piano ensemble rehearsal, I came home and whipped up a batch snickerdoodle muffins.
You MUST try this recipe. I promise you won’t be sorry.
2 sticks 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 (I used reduced fat)
2 1/4 cups all purpose flour
In a shallow bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon
1. Cream the butter and sugar. Add the vanilla. Add the eggs one at a time; mix well.
2. In a separate bowl, combine flour, baking soda, baking powder, cream of tartar and nutmeg.
3. Add the flour mixture and the sour cream alternately to the butter-egg mixture. Mix well.
4. Using a 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, Place muffin into muffin tin. Bake at 350 degrees for approximately 20-22 minutes or until done.