SNICKERDOODLE MUFFINS

Filed under Breads

Ingredients
1 cups (2 sticks) unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 eggs
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups sour cream
2 1/4 cups flour
1/2 cup sugar + 1 tablespoon cinnamon mixed together for rolling

Directions
Preheat oven to 350 degrees.  Grease muffin pans, or line with baking cups. In a large bowl, cream the butter and sugar until soft, about 3 to 5 minutes. Stir in vanilla, then add the eggs one at a time and mix until each is incorporated.  In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, cinnamon and nutmeg.  Add the flour mixture, alternating with the sour cream, to the sugar/butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.  Using an ice cream scoop or large spoon, scoop out muffin batter 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 in prepared pan.  Continue scooping dough and rolling in cinnamon/sugar until all batter is used.   Bake them for 20-25 minutes, or until golden brown.
 
Let's Dish
Viewed from the top, these look just like snickerdoodles.  But they're even better, because there is a whole yummy snickerdoodle flavored muffin underneath!  The method for preparing these is definitely different than a traditional muffin, but the results are fantastic.  I used an ice cream scoop to measure out the batter, and plopped each scoop right into the cinnamon and sugar mixture.  I lined my muffin pans with baking cups and then lightly greased them, because with the cinnamon and sugar coating, I want to be extra careful to avoid sticking.  These muffins are light and fluffy, but still moist, with an almost melt-in-your-mouth texture.  The original recipe said this would yield 12-14 muffins, but I usually end up with a few more than that.  Extras freeze well, but these don't usually last more than a day or two around here.
 
Who Dished It Up First
I heard about these muffins on Taste and Tell (there are lot of great recipes here, you should really check it out), but the recipe was originally published at Culinary Concoctions by Peabody.