Snickerdoodle Muffins
Forget everything I just said in my last post about wanting the smells of an Italian cucina wafting throughout my house.... Lawwwwd have mercy. Snickerdoodle Muffins are here to stay.
Seriously, I think I may have found the cure for the housing crisis. All you people out there trying to sell your homes, listen up! Everytime a prospective buyer is stopping by to look at your house, throw a batch of Snickerdoodle Muffins in the oven. I guarantee they'll walk in the door, take one whif and sign the contract. Sold. Done. Housing crisis solved.
I changed the recipe a little, thanks to my genius friend, Pastry Chef Ashley. The first time I made these, they turned out a little dry on the inside....A few tweaks later, this new recipe should be a winner!
Snickerdoodle Muffins
Adapted from Noble Pig
For the batter:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 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) (but lets be honest, 100% necessary):
1/4 cup butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
First, let's make 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.
I would like to take a quick commercial break to say that this stuff
is the best cooking spray ever created. Anything that allows me to do this
one handed, is genius. Thank you for your time.
Seriously, I think I may have found the cure for the housing crisis. All you people out there trying to sell your homes, listen up! Everytime a prospective buyer is stopping by to look at your house, throw a batch of Snickerdoodle Muffins in the oven. I guarantee they'll walk in the door, take one whif and sign the contract. Sold. Done. Housing crisis solved.
I changed the recipe a little, thanks to my genius friend, Pastry Chef Ashley. The first time I made these, they turned out a little dry on the inside....A few tweaks later, this new recipe should be a winner!
Snickerdoodle Muffins
Adapted from Noble Pig
For the batter:
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 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) (but lets be honest, 100% necessary):
1/4 cup butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
First, let's make 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.
I would like to take a quick commercial break to say that this stuff
is the best cooking spray ever created. Anything that allows me to do this
one handed, is genius. Thank you for your time.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. Ooooh my goodness is all I can say.
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