Tag Archives: muffins

Nancy’s Snickerdoodle Muffins

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…

snickerdoodles 2

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
60ml buttermilk

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.

batter in 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.

batter covered in cinnamon

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!

in cases

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.

Nancy’s Marmalade Muffins

 Hello! My name is Nancy and I am a member of the Baking Mad  team; the people that bring you BakingMad.com!

Baking Mad of course is all about BAKING and we do our best to make sure all the baking addicts out there have plenty of recipes to keep them happy and inspired.

My role within Baking Mad is to keep an eye on all the inspirational baking bloggers and what they’re up to in the bloggersphere, and to set willing bloggers fun baking challenges and products to review.

Working for a baking website, I am fortunate enough to get quite a few opportunities to improve my own baking skills. Before Baking Mad I have made a few batches of scones, muffins and easy peasy flapjacks. Now I will be trying out a range of recipes and writing about my experiences every month on the Baking Mad blog! I hope you enjoy reading my posts, and will (hopefully) see me progress in my baking journey.

Marmalade Muffins

The health craze is alive and kicking after Christmas time indulgences. And with research saying that breakfast is the most important meal of the day, a great place to start it some homemade breakfast baking! I decided to have a go at these Marmalade Muffins, bound to fill me up and give me a good start to the morning.

4 tbsp Billington’s Light Muscovado Sugar
225 grams Allinson Nature Friendly Plain White Flour
1 tbsp Baking Powder
0.50 tsp Bicarbonate Of Soda
1 tsp Salt
1 Happy Egg Beaten
225 ml Milk
50 grams Butter Melted and Cooled
1 tbsp Orange Zest Grated
6 tbsp EPC Henley Seville Orange Marmalade

First, I sifted all the dry ingredients into a large bowl, so that was the flour, baking powder, bicarbonate of soda, muscovado sugar and salt.

Then I beat together the egg and milk, then add the melted butter and orange zest. It seemed to be taking me forever to grate the orange until I realised I was using the wrong side of the grater…silly me.

I made a well in the centre of the dry ingredients and poured in the liquid mixture all at once, then mixed it all together lightly with a wooden spoon.


I spooned two tablespoons of the batter into the base of each of 12 paper muffin cases. I was a little generous with my scoops so as you will see from the pictures I ran out of mixture for the 12th case! Oh well, 11 muffins isn’t too bad.

I then added 2 teaspoons of my Seville orange marmalade, and then covered the marmalade with a spoonful of the remaining muffin batter.

Pop in the oven for about 20 minutes at Gas 6/200°C/400°F until golden brown. I poked one with a metal skewer to check they were cooked properly.


Of course I then had to let them cool on a wire rack. This was the hard bit! The muffins had made such a lovely smell in my house me and my housemates were champing at the bit! We ate them whilst they were still warm and they were delicious, even if I say so myself. And I took the rest in the next day to share with the rest of the Baking Mad team, and they said they weren’t too bad either. I think I might make some more and freeze them so I can have them throughout the week on the go. Result!