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REC: Snickerdoodle Muffins

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Joined: Dec 9, 2005


Posted to Thread #16400 at 9:41 pm on Oct 7, 2009

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4tsp freshly grated nutmeg
1 and 1/4 cup sour cream
2 and 1/4 cups all purpose flour

1 cup sugar and 2 TBSP 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 in 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 350F oven or until they are golden brown.

Maria's notes: I made all mini-muffins (w/o paper liners) and it yielded approx 62. I used a cookie scoop instead of ice cream. The first batch I used an oversized amount in the scoop which gave me huge tops but several broke off. I found using just the amount of the scoop works best. Also, tops should be a consistent golden brown not so much the two-tone when you make the cookie version or they tend to crumble. Also, I barely had enough of the sugar mixture so the amount of that came out perfect for minis. These took approx 12-14 minutes in the 350F oven

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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