It frustrates me to no end that I can’t dedicate more time to my blog. Don’t get me wrong, I’m so grateful for a wonderful job and various other interests that take my time, but I kind of get this empty feeling when days and even weeks go by without sharing a favorite recipe.
I didn’t have time to bake this morning before work, but these snickerdoodle muffins had to happen…TODAY. The minute I woke up, I popped out of bed and within minutes my little muffins were rising and filling my cozy little apartment with the warm aromas of butter and cinnamon.
There were a couple recipes I had glanced at, and ended up adapting a version I came across from Brown Eyed Baker. I was blown away at the results, even though I thought I made too many changes. The texture on the top was slightly crunchy, but on the inside it was tender and cakey. Just perfect and perfectly sweet!
- 2¼ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 heaping teaspoons cinnamon
- 2 sticks butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- For Topping
- ¼ cup sugar
- 1 tablespoon cinnamon (or less, depending on taste)
- Heat oven to 375 degrees F. Grease large muffin tin (6 muffins)
- In bowl, mix together flour, baking soda, baking powder and cinnamon.
- In another bowl (preferrably stand mixer bowl) beat together with paddle attachment the sugar and butter until pale and fluffy, about 4-5 minutes. Beat in eggs, one at a time, and then the vanilla extract.
- Add half the flour mixture to the butter mixture and beat until combined. Add sour cream and the milk; continue to beat until combined. The last addition should be the remaining flour. Beat until combined. The batter should be on the thick side.
- In small bowl combine ¼ cup cup sugar with cinnamon and blend.
- Spoon batter into muffin tin to ¾ of the way full; top with cinnamon and sugar (about a teaspoon).
- Bake for 25 minutes, but check at 20 minutes.