If I thought my life was busy before, it’s mega-busy now. There’s just only so many hours in a day… and only so many days in a row you can get by on 4hrs of sleep. At the office, things are crazy-out-of-control busy as a result of all the layoffs and restructuring going on. Those of us still there are simply doing the best we can. And really, isn’t that all you can ask of people? I recently made these Snickerdoodle Muffins and brought them in to work. They were another welcome treat amidst the rapidly-changing chaos around us… bringing a smile to people’s faces and gettting rave reviews in the process! Seems like such a simple idea doesn’t it? Snickerdoodle Muffins. For ages we’ve been eating Snickerdoodle cookies but this was the first time I’d come across muffins with that familiar cinnamon-sugary goodness. These are a bit labor intensive since you have to roll each ball of muffin dough in the cinnamon-sugar combination before setting it in the muffin tin/cup… but I assure you these are worth it. The batter alone is so fabulous that I think it might just be my new go-to muffin base. These bake up light, airy and delicious… and the aroma is simply intoxicating! The recipe came my way by a fellow foodie, Janice, who discovered them on Culinary Concoctions by Peabody. Absolutely delicious and quite honestly ya just can’t resist a muffin like this!
8oz unsalted butter
1 cup sugar
2 tsp vanilla
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon cream of tartar
¾ teaspoon grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 tablespoons cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
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.
4. 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 them for approx. 20-22 minutes in a 350°F oven or until they are golden brown.
Have a delicious day!