Friday, January 23, 2009

Snickerdoodle Muffins - again!


Okay, so here's the deal. Every Thursday I make some kind of treat for Superman to take to work to share with his beloved team during their Friday meetings (he loves his team and wants them to have awesome goodies for these meetings...personally, I think he's using me to butter them up, but, hey, whatever works!). Anyway, back to the Snickerdoodle Muffins. These muffins are really, really, really good...enough so that Superman specifically requested them for this week's meeting. Since I made them again, I thought I'd take the time to post the recipe here (not just the link to my source for the recipe) in the hopes that it will encourage you to make these amazing muffins. I promise, they are worth making.

Snickerdoodle Muffins

2 sticks unsalted butter [I used salted, it is what I have...]
1 cup sugar
2 tsp vanilla [You know the drill, don't be skimpy on the vanilla!]
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tartar
¾ tsp freshly grated nutmeg [I used the stuff in the little jar]
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together in shallow bowl 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, nutmeg, baking soda, and baking powder and cream of tartar.

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 (I used the #16 scoop I got from the Cash n Carry- I use it for all my cupcakes and muffins--it is roughly 1/4 cup), 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 (I used muffin tin liners).

Depending on the size of your tins, you should get about 12 to 14 muffins (I have standard tins and I got 17 the first time and 18 the second time I made them). Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.


Seriously, if you make nothing else I tell you about, make these!

11 comments:

Melissa Henning said...

I'm gonna make these tonight for my hubby. Two days ago, we went to Costco and he saw Snickerdoodle cookies, and did his Homer Simpson drool face. I told him about this recipe and he just looked at me with a "ya right" kind of expression and said, "they probably aren't that great."

I'm not even going to tell him that I am going to make them. I'm just gonna plop one in his lap.

BTW I never thought to use an ice cream scoop for stuff like this. Thanks for the great idea!

Erin said...

Melissa, let me know how they turn out...one of my friends emailed me with some "technical" questions, so feel free to let me know if something isn't clear. I promise your husband is going to love them.

Clark said...

but have you been able to find out why the top of the muffins keep coming off? I hate not knowing....it is like why does the fried chicken always come with skin missing? I just need to know...

momstheword said...

These look yummy! I love snickerdoodles.

Erin said...

Dear Clark...I suspect there is a fiendish power at work whose sole purpose in life is make certain you never enjoy the top of a muffin. I could be wrong...it could just be that your wife steals them and leaves the bottoms because she knows you're a good sport. Nah, I like the fiendish power idea better.

carol said...

I've made these muffins Erin-and I agree..if you make nothing else...make these....they're SO good! I have to admit, I was leery about rolling muffin batter in cinnamon sugar but by golly it worked like a charm!

Erin said...

Carol, I know! That step really had me scratching my head, but it worked really well. Glad to know I'm not the only one!

Melissa Henning said...

I am trying to make these now. How on earth did you transfer the batter, in the bowl with sugar and cinnamon, to the tins? is it super messy for you? I am having a very hard/messy time making these, but I'm determined!

Melissa Henning said...

I just threw the first batch in the oven. it was super messy, but i figured out a system, to transfer it over easily, and so that there was less mess. I just kept rotating it in that mixture until it was easy to pick up. I think it will give the muffins a marble effect too (is this what I was supposed to do?)

Melissa Henning said...

sorry for the 3 posts! i just wanted to tell you that I my last batch is in the oven! They are delicious! thanks for the recipe!

Melissa Henning said...

Tomorrow is my hubby's birthday, and he wants me to make these muffins :). I am not going to make them in muffin form, since it was so extremely messy the last time I made them (I still can't figure out why no one else had this problem????) so I am going to make it in cake form. I'm going to layer the batter and swirl in cinnamon/sugar in between layers and sprinkle it on top. Wish me luck! I'm experimenting on my hubby's birthday treat. What a lovely wifey I am lolol.