Archive for July 7, 2016

Snickerdoodle Muffins

Hey everybody,

I hope y’all are doing well and staying cool! Because of this-and-that air conditioner problem, we’ve been hot a lot lately. 🙁 But, hopefully, that’ll be fixed today. (I’m the cold-natured one in the family so it hasn’t been quite as bad for me.)

Today’s recipe is Snickerdoodle Muffins. I’ve seen lots of versions online, so I figured what could be awesomer (Yes, that IS a word..according to Hannah and her friend Catherine anyway!) than making my own version?? They take a little extra time (not much more) but they’re definitely worth it!!! We all love these muffins.

The dough can be a little sticky so that makes it kinda tricky. (Making rhymes isn’t usually my thing. Heehee!) I’m a poet and didn’t know it. (I know…bad joke. Oh well!) But, like I said, it’s DEFINITELY worth it!

I know you’ll LOVE these muffins!

Until next time…

Happy cooking!

~Renee

Mixing together the 1/2 cup sugar and 1 tablespoon cinnamon for rolling the dough balls in. Can't you just smell the yumminess already?!

Mixing together the 1/2 cup sugar and 1 tablespoon cinnamon for rolling the batter balls in. Can’t you just smell the yumminess already?!

Creaming the butter and sugar.

Creaming the butter and sugar.

Pouring in the vanilla...

Pouring in the vanilla…

...and adding in the eggs.

…and adding in the eggs.

Whisking together the dry ingredients...

Whisking together the dry ingredients…

...and adding the dry mixture in.

…and adding that dry mixture in.

Can't forget the sour cream!

Can’t forget the sour cream!

Beating it in...making the batter creamy and luscious.

Beating it in…making the batter creamy and luscious.

Using my scoop to make "balls" from the batter...

Using my scoop to make “balls” from the batter…

...and rolling it in the sugar/cinnamon mixture...MMM...

…and rolling it in the sugar/cinnamon mixture…MMM…

...and dropping it into the muffin pan.

…and dropping it into the muffin pan. (Yes, I know Meko’s the photo bomb.)

Oaky, okay...this is an extra picture...but Meko's just so darn CUTE!!! (He'd LOVE to snag a muffin, heehee!)

Okay, okay…this is an extra picture…but Meko’s just so darn CUTE!!! (He’d LOVE to snag a muffin, heehee!)

The end result...slightly crunchy on the outside, moist on the inside...SO DELICIOUS all over! :-)

The end result…slightly crunchy on the outside, moist on the inside…SO DELICIOUS all over! 🙂

Snickerdoodle Muffins

1/2 Cup Sugar plus 1 Tbls Cinnamon (for rolling)

For Muffins:

1 Cup Butter, softened

1 Cup Sugar

2 1/2 tsp Vanilla

2 Eggs, room temperature

3/4 tsp Baking Powder

3/4 tsp Baking Soda

3/4 tsp Cream of Tartar

3/4 tsp Cinnamon

1/4 tsp Nutmeg

1 1/4 Cups Sour Cream

2 1/4 Cups All-Purpose Flour

Preheat oven to 350°F. Spray muffin pan with non-stick spray; set aside. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon. Set that aside also.

In a large bowl, using a mixer, cream together the butter and sugar til creamy. Add eggs and vanilla. Mix well.

In a medium bowl, whisk together the remaining dry ingredients. Add the dry ingredients to the butter mixture and beat with your mixer, til just barely combined. Add the sour cream and beat til well combined.

Using an ice cream scoop with a lever (or a spoon), scoop out balls of batter and drop into the sugar/cinnamon mixture. Roll the batter to cover. (You can also sprinkle the mixture to cover the batter ball.) Drop the coated batter balls into the cups of your muffin pan.

Bake at 350°F for 20 minutes or so, til they’re golden brown and spring back up when lightly touched.  Cool in the pans 5 minutes. Remove to a wire rack to cool completely.

*Depending on how big you make the muffins, you should get about 12-14 muffins.*

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#snickerdoodles #muffins #cinnamon #snacks #breakfast #yummygoodies