Tags

, ,

My post for the weekend is a smidge late, but for very good reason.  Last night, while I would usually be posting, I was driving home for the weekend.  And we all know what this means—more food will be cooked.

Anyways, this weekend I have a few projects.  Not as many as I would like, but school has to come first.  So in between books and papers I shall make whatever there is time for.

In high school, I made a name for myself with snickerdoodles.  One time at a cast party after our first performance of Oklahoma! I watched several of the boys as they stuffed their pockets with my snickerdoodles before leaving.  As weird as it was, it was a lovely confidence booster.  Perhaps I just have a really great recipe.  Or maybe I’m just magical.  Whatever the reason, my snickerdoodles are one of the few things I don’t feel bad bragging about (you may have noticed).

There’s just something so wonderful about cinnamon and sugar together, whether it’s on toast or cookies.  Or muffins.  That’s right.  This past week I found a recipe for snickerdoodle muffins, and I almost started crying from excitement.  (This is only sort of an exaggeration.)  When I got home, I immediately checked our kitchen for all the ingredients, and today, I decided to try it out.

I am not very well-versed in muffin-making.  The only other muffins I have ever made involved grated carrots and many fruits and nuts and, while delicious, they have tainted my idea of how long it takes to make muffins.  So you can imagine my delight when these muffins did not require me to produce three cups of grated carrots!  I literally just had to mix stuff together, and voila, batter.

I encountered a problem after mixing up the batter.  It was mildly serious.  …I couldn’t stop eating it.  It was just too delicious.  Maybe it was the sour cream, the buttermilk, the nutmeg—I don’t know.  But I just kept eating.  At this point I got super excited because there is really no way batter that perfect will bake into something less than magnificent.

While they were in the oven, I got kind of worried because these muffins are BIG.  The balls of batter I put in the muffin liners were already pretty hefty, but when they baked, they just kept growing.  In the end, I got sixteen large muffins, all with beautiful crackled tops.  The instant I set them out to cool I began jumping around the kitchen like a crazed terrier because I was just that excited.  (I am actually not joking.)

And with good reason.  My excitement increased tenfold when I finally peeled the liner off of one.  It was still warm and so soft and—about ten seconds later the entire muffin was gone.  And it actually tasted like a snickerdoodle!  Of course, the texture was completely different—fluffy instead of dense, but the flavor was spot on.

But enough of me waxing poetic here.  Have a recipe!

You’ll need a muffin pan and a standing mixer for this one.  Pretty simple equipment, right?

As for ingredients, you’ll need:

2 ¼ cups flour

¾ tsp baking soda

¾ tsp baking powder

¾ cream of tartar

½ tsp nutmeg

½ tsp salt

1 cup unsalted butter, salted

1 cup sugar

2 eggs

2 tsp vanilla

1 cup sour cream

¼ cup buttermilk

 

For topping:

2 T cinnamon

2/3 cup sugar

 

  1. Preheat the oven to 350° and put muffin liners in the muffin pan.
  2. Whisk together first six ingredients and set aside.
  3. Cream together the butter and sugar.  Then add in the eggs one at a time, and finally the vanilla.  Beat in about half of the dry ingredients.  Add the sour cream and buttermilk.  Beat in the rest of the dry ingredients.
  4. Resist the urge to eat the entire bowl of batter.  Or maybe this is just me?
  5. Mix together the cinnamon and sugar in a clean bowl.
  6. Using a big spoon, drop large dollops of batter into the cinnamon-sugar mixture.  Roll around until covered completely.  Oh yeah.  Place in muffin liner.  Repeat until no batter remains.  For me, this made sixteen muffins, but like I said, they are HUGE.
  7. Bake about 18-22 minutes until the muffins are golden-brown and crackly.  Test with a toothpick—it should come out with only a few moist crumbs.  Let cool a smidge before digging in.

So easy.  I’m serious.  Why are you still reading this?  Shouldn’t you be making some muffins right about now?

About these ads