February 5, 2008

Snickerdoodle Muffins

As if my muffin-top wasn't bad enough already, I had to find this recipe. Worth every bite.

2 sticks unsalted butter

1 cup sugar

2 tsp vanilla

2 eggs

¾ tsp baking soda

1 tsp baking powder

¾ tsp cream of tartar

¾ tsp nutmeg

1 and ¼ cup sour cream

2 and ¼ cups all purpose flour

1 cup sugar and 2 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, mix together the flour, baking soda, and baking powder and cream of tartar.

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 in to muffin tin.. Depending on the size of your tins and how big you like your muffins, you should get about 24 mini muffins plus 6 regular muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.


  1. Muffin top? Please...don't believe that. They look so yummy though! Think I'll have to try these, they look so good!!

  2. these are really good, i made them too! did you get the recipe from peabody? if so, you really need to credit/link back to her blog for the recipe...if not, make sure you still cite the source of your recipe :)


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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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