There is a little boy who lives in my home who I fondly refer to as the Snickerdoodle bandit. It’s his favorite cookie.
He could quite possibly be the pickiest eater on this planet but he’ll never pass up a Snickerdoodle. I bake them up by the dozens. They all disappear.
I told him it was time to start broadening his eating horizons. He agreed and asked for Snickerdoodle Muffins.
I give up. And I gave in.
Here’s what you will need: All-purpose flour, baking soda, baking powder, salt, butter, granulated sugar, eggs, buttermilk, vanilla, brown sugar and cinnamon.
First, let’s make what I call the Snickerdoodle part. Using an electric blender, combine 1/2 cup golden brown sugar, 5 Tablespoons butter (cut into small pieces), 1/4 cup all purpose flour and 2-1/2 teaspoons cinnamon. Set aside.
For the muffin batter…in a bowl combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt. Set aside.
In another bowl with an electric mixer, combine 1/2 cup butter (room temperature) and 1/2 cup granulated sugar. Beat about 3 minutes, until pale and fluffy. Beat in 2 eggs, 1/2 cup buttermilk and 1-1/2 teaspoons vanilla extract.
Stir in dry ingredients just until blended. Do not overmix. Then sprinkle the Snickerdoodle mixture over the batter and fold in. Again, do not overmix.
Divide the batter among twelve greased muffin cups and bake at 400 degrees for 12 minutes or until a toothpick inserted in the middle comes out clean.
Let muffins cool in the pan for 5 minutes, remove and finish cooling on a wire rack.
For the Snickerdoodle die-hards…melt 1/4 cup butter….in another bowl combine 1/4 granulated sugar and 1 teaspoon cinnamon. Dip the warm muffins into the melted butter and then into the cinnamon-sugar mixture. Oh my goodness is all I can say.
Yep, he loved them.
Snickerdoodle Muffins
For the batter:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup granulated sugar
2 eggs
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
For the Snickerdoodle part:
1/2 cup golden brown sugar
5 Tablespoons butter, cut into small pieces
1/4 cup all-purpose flour
2-1/2 teaspoons ground cinnamon
For the Snickerdoodle die-hards (optional):
1/4 cup butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
First, let’s make what I call the Snickerdoodle part. Using an electric blender, combine brown sugar, butter (cut into small pieces), flour and cinnamon. Set aside.
For the muffin batter…in a bowl combine flour, baking powder, baking soda and salt. Set aside.
In another bowl with an electric mixer, butter (room temperature) and sugar. Beat about 3 minutes, until pale and fluffy. Beat in eggs, buttermilk and vanilla extract.
Stir in dry ingredients just until blended. Do not overmix. Then sprinkle the Snickerdoodle mixture over the batter and fold in. Again, do not overmix.
Divide the batter among twelve greased muffin cups and bake at 400 degrees for 12 minutes or until a toothpick inserted in the middle comes out clean.
Let muffins cool in the pan for 5 minutes, remove and finish cooling on a wire rack.
For the Snickerdoodle die-hards…melt butter….in another bowl combine sugar and cinnamon. Dip the warm muffins into the melted butter and then into the cinnamon-sugar mixture. Oh my goodness is all I can say.
