Friday, March 25, 2011

Snickerdoodle Muffins

I found these muffins on Two Peas in their Pod the other day and I knew I had to make them immediately and what better reason than having friends in town staying with us- it would be the perfect easy breakfast Saturday morning as we all rolled out of bed. And man was I right! These are DELICIOUS and super delicate and oh so tasty. Don't skip the rolling in the cinnamon sugar step- it's so cool- it really seeps into the muffin and swirls throughout it. And the crunchy top- divine. LOVE LOVE LOVE these little muffins.

Adapted from Tasty Kitchen

  • 1 cup Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • 2-¼ cups Flour
  • ¾ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ¾ teaspoons Cream Of Tartar
  • ½ teaspoons Salt
  • 1 cup plain Greek yogurt
  • ¼ cups Buttermilk
  • ⅔ cups Sugar
  • 2 Tablespoons Cinnamon
Preheat the oven to 350ºF. Prepare a muffin tin with liners.
In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the yogurt and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon for the topping.
Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon.

Gently roll the batter in the sugar and cinnamon.

Place the ball into the muffin liner. When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 20-25 minutes or until they are golden on top and just baked through.
* All pictures taken by Two Peas and their Pod

BEAUTIFUL!!! And so tasty.

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