I'm not sure why... but for some strange reason I have been thinking about Snickerdoodle Muffins a lot recently...
The only thing to resolve a situation like that is to make the silly things... so that's what I did. I'm sure JB will be quite happy to hear that.
Actually, JB pointed these out to me on the blog Culinary Concoctions by Peabody, which is yet another fantastic food blog, and he hasn't stopped hinting about them since. Peabody submitted the recipe as her favorite recipe of 2007 and it seems to be pretty popular among the food blogging set. I have to agree, it's a great recipe. Quick and easy to make, soft, moist muffins with a slightly crispy top layer, and they taste like Snickerdoodles, which are fantastic. Definitely a recipe to keep in the rotation. Okay, they are actually a bit messy to make since you have to roll the batter into cinnamon sugar, but what's the point of baking if you don't get a little on you? :)
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.