Recipe: Snickerdoodle Muffins

Snickerdoodle Muffins, they are worth every single calorie!!!

One of my bloggy friends, Ana, posted a recipe for Snickerdoodle muffins on her Life's a Beach blog.  Her photos made the muffins look absolutely delicious, and I was eager to taste them.  I printed out the recipe, but never made them until now.  We've had snow for the past three days with more on the way.  Snow always puts me in the mood to bake something sweet and yummy.  Today seemed like the perfect time to try out the new recipe...with the slippery roads we certainly aren't going anywhere.  Oh my goodness, these muffins are good.  Thanks, Ana, for the fabulous recipe!  (I'll be working off the calories by pulling my kids up the hill in their sled.)

Snickerdoodle Muffins

2 sticks butter, room temperature

1 cup sugar

2 tsp vanilla

2 eggs, room temperature

2 1/4 cups all purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp cream of tartar 

3/4 tsp ground nutmeg

1 1/4cup sour cream

1/2 cup of sugar with 1 tbsp cinnamon mixed in...set this mix in a small bowl and set aside.

Preheat oven to 350F and grease muffin tin(s).  

1) Cream the butter and sugar until soft and fluffy in with electric mixer, about 3 to 5 minutes.  Add the vanilla.  Stir.  Add the eggs one at a time, mixing well until each is incorporated.

2) In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and ground nutmeg.

3) Add the flour mixture and the sour cream alternatively to the egg-butter mixture--start with flour, mix, add sour cream, mix, add flour, etc, etc, until you're ending with flour.  Scrape the bowl occasionally.  

4) Using an ice cream scoop, scoop out a ball of batter and drop it into the sugar/cinnamon mix.  Roll the dough ball around in the mixture until it is completely covered in the yumminess of cinnamon and sugar.  Place the batter into a sprayed muffin tin.  Repeat this until the batter is gone.  You should get between 12-18 muffins.  (Makes a huge mess, but worth it!!  Your finished muffin will have a crispy sugar coating all over and taste so much better than if you just sprinkle the sugar on top of the muffin.  I know, because I tried it both ways.)

5) Bake (at 350F) for 20-22 minutes or until toothpick inserted in center of muffin comes out clean.  Set on wire rack to cool, and then keep in an airtight container until all have been consumed...probably 18 to 24 hours later... best when warm!