Last Friday I finished my exams and was planning on coming home and having a baking extravaganza, but then I tripped on my cat and fell down the stairs. We're both fine, though I think he's a lot more fine than me because as soon as I felt his soft body under my foot I took all my weight off of him and slid down the stairs. Which has left me with a swollen foot. But since I was so looking forward to baking, I made a couple of more simple things, chocolate pots de creme and eggnog cheesecake bars. Unfortunately I'm not posting about those right now as I have this delicious snickerdoodle muffins that I made weeks ago but haven't had a chance to write about yet.
I recently discovered the insane deliciousness of snickerdoodle cookies. And then Peabody recommended her snickerdoodle muffins which of course I had to try. Though I was a bit skeptical about rolling a "muffin" in a cinnamon-sugar mixture, it worked out really well. I loved plopping the cinnamon-sugar coated muffin balls into the muffin tin. Maybe because they looked like little donuts or something.
As for how they turned out, the muffins were incredibly moist and a great sour cream muffin texture. They were slightly tangier than the ones I made before, though I wonder if that's because I used low fat sour cream instead of regular. While I did enjoy these muffins, I think I'll stick to snickerdoodle cookies, but keep this recipe on hand for other sour cream muffin based concoctions.
slightly modified from Culinary Concoctions by Peabody
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together 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 bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
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, 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 muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.