Hi everyone, it’s me again!
This time I’ve been a little creative with what I’ve chosen to bake and blog about. I was on StumbleUpon (as you do) and I came across a recipe for Snickerdoodle Muffins.
Now a lot of UK readers will be saying ‘Snickerdoodle..wha?’. Well Snickerdoodles are a type of cinnamon biscuit found in the U.S. The first time I went to America I came across these lovelies in a bakery and literally only bought one because it had a funny name. Turned out it was delicious, unsuprisingly because I love cinnamon. So when I saw snickerdoodles in muffin form, well I had to try it out. And here’s how it went…
Snickerdoodle Muffin Ingredients
270g Allinson Nature Friendly plain white flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1/2 teaspoon of nutmeg
1/2 teaspoon salt
225g unsalted butter
200g Billington’s golden caster sugar
2 large eggs
2 teaspoons vanilla extract
250ml sour cream
For the topping
130g Billingtons golden caster sugar
2 tablespoons of cinnamon
How to make Snickerdoodle Muffins
Preheat the oven to 180ºC. Line a muffin tray with 12 muffin cases (I got these snazzy red ones for Valentines).
In a large bowl whisk together flour, baking powder, bicarbonate of soda, cream of tartar, nutmeg, and salt then set aside.
In the bowl of a stand mixer (or you can just use a hand mixer) cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in half of the dry ingredients then beat in the sour cream and buttermilk. Beat in remaining dry ingredients until just incorporated.
To make the topping, in a small bowl, combine the sugar and cinnamon. Mmmmm lots and lots of lovely cinnamon.
Using an ice cream scoop or a large spoon, drop a scoop of batter into the bowl with the sugar and cinnamon.
Use your fingers to roll the dough around in the mixture until it is covered completely in cinnamon sugar. The mixture will seem quite loose and sticky and like this is an impossible task but it isn’t. Just make sure you use quick movements and quickly pick the mixture up and drop it into the muffin case.
Repeat with remaining batter and sprinkle the leftover cinnamon sugar onto the tops the muffins. This is what creates that lovely hard sugary top that you get on muffins in places like Starbucks. The top is the best part of the muffin in my opinion!
Bake until muffin tops are golden brown, 18 to 22 minutes, or until a skewer inserted into the center of a muffin comes out clean. Set on wire rack to cool slightly. Remove muffins from tin and serve warm.
And there you have it. I have to say this is one recipe I will definitely be trying again! Find it here on BakingMad.com
Recipe adapted from Culinary Concoctions by Peabody.