I’m not sure how the weather is where you are, but here we’ve been having some warmer than usual temps…and I’m LOVING it!!! I hope all’s well in your “neck of the woods”.
If you’re anything like me, you LOVE cinnamon. I love adding a little extra when I’m using it…it’s so yummy! (I can’t seem to help myself.) 🙂
Ever have any Snickerdoodle cookies? They’re coated with cinnamon sugar and they’re SO good. I decided to try out making some Snickerdoodle Muffins and they turned out so delicious!
It’s a little tricky getting the gooey muffins rolled in the cinnamon sugar but it’s definitely worth it!!! It makes the outside is slightly crunchy while the inside is still moist and soft. Everybody that tried these loved them and I’m sure you will too! ENJOY!
2 Sticks (1 cup) Butter, softened
1 Cup Sugar
2 1/2 tsp Vanilla Extract
2 Eggs, room temperature
1 1/4 Cups Sour Cream
2 1/4 Cups All-Purpose Flour
3/4 tsp Baking Soda
3/4 tsp Baking Powder
3/4 tsp Cream of Tartar
1/2 tsp Nutmeg
1/2 tsp Cinnamon
To Coat Each Muffin:
1/2 Cup Sugar
1 Tbls Cinnamon
- Preheat oven to 350°F. Lightly spray a muffin pan with non-stick spray; set aside. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon; set aside.
- With an electric mixer, cream together the butter and 1 cup sugar til light and fluffy. Mix in vanilla. Beat in eggs, 1 at a time, just til incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon.
- To the butter mixture, alternately blend in flour mixture and sour cream, beginning and ending with flour mixture.
- Using an ice cream scoop to control portion size, scoop out batter and coat each with the cinnamon sugar mixture. Put each muffin into the muffin pan.
- Bake at 350°F for 20-25 minutes til they’re golden brown and they spring back when lightly touched. Cool in pan 5 minutes then remove to a wire rack to cool completely.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2015
All rights reserved.