Sunday, December 13, 2009

Snickerdoodle Muffins!

I have to say, these muffins are one of my favorite new recipes! They turned out so moist and wonderful! They got good reviews from my guinea-pig colleagues!

It's always a struggle to fit all the ingredients into one shot and be able to see them all! Also, I'm sorry for the poor quality of the photos, I've been taking them on my Blackberry because my camera's batteries have died and I keep forgetting to replace them!

Butter and sugar creamed together!

The eggs awaiting their demise...

I love muffin batter. I really do.

A whisk is so much easier than sifting, for sure.

Mmm muffin batter!

This made so many muffins! I forgot to get a picture of them pre-baking as I was doing 23989 other things as well.

These were so good, and definitely even more fantastic warm!

Here's the recipe:

Snickerdoodle Muffins

2 sticks unsalted butter (I had 1 1/2 sticks, and used 1/2 a stick of salted. You couldn't tell, I swear.)
1 cup sugar
2 teaspoons vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon freshly grated nutmeg (I had pre-ground. Also, the directions don't actually say when to put this in, so I just put it in with the other dry ingredients.)
1 1/4 cups sour cream (I used light, and they turned out fine)
2 1/4 cups flour
1/2 cup sugar and 1 tablespoon cinnamon mixed together for rolling (original recipe calls for 1 cup sugar, 2 tablespoons cinnamon)

1. Cream butter and sugar until soft. Add vanilla. Add in eggs one at a time.
2. In a separate bowl, combine flour, baking soda, baking powder and cream of tartar (and nutmeg!)
3. Add flour mixture and sour cream alternately to egg-butter mixture. Start and end with flour.
4. Scoop out balls of batter, roll in cinnamon-sugar. Place in muffin tins. You should get about 12-14 muffins, depending on the size of the tins. Bake for 20-22 minutes at 350 degrees.

Above all, enjoy!

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