When I first saw these Snickerdoodle Muffins, I thought they were named after my favorite cookie only because they are covered in cinnamon-sugar. I had to find out for myself if they really stood up to the Snickerdoodle name.
First of all these muffins, just like the cookie, are very hands-on in that you take balls of batter and roll it in cinnamon-sugar before baking. Once they are baked, they have a nice fluffy center that is much lighter than traditional muffins, and the crackled tops have a slight crunch to them that really resembles a snickerdoodle cookie. Best of all, these muffins really do taste just like a snickerdoodle! I'm not sure which one I like better now, the cookie or the muffin??
While these muffins make a yummy breakfast the next day, I think eating them fresh and warm out of the oven was the best. I found that the crunch on the top that I loved was lost after a few hours.
Snickerdoodle Muffins - makes 20 big muffins
Recipe from Tasty Kitchen
For the batter:
1 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2¼ cups all-purpose flour
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. cream of tartar
½ tsp. Kosher salt
1 cup sour cream
¼ cup buttermilk
For the topping:
2/3 cup sugar
2 Tbsp. cinnamon
Preheat the oven to 350° F. Line standard muffin tins with paper liners.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Mix in the sour cream and buttermilk. Add the rest of the dry ingredients and mix until you have smooth batter - Be sure not to overmix!
In a small bowl, combine the sugar and cinnamon for the topping. Use an ice cream scooper, or large spoon, and plop a scoop of batter (about 3 Tablespoons full for larger muffins - the liners should be about 2/3 full) into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner. Repeat with remaining batter, then sprinkle the remaining cinnamon sugar over the tops of the batter.
Bake in preheated oven for about 15-18 minutes or until they are golden on top and just baked through.
*Use an ice cream scooper to easily transfer balls of batter to the cinnamon-sugar.
*Be sure the amount of batter used for each muffin fills the tin 2/3s full (this is about 3 tablespoons of batter). If they are filled any less than this, they will not form the big, crunchy snickerdoodle-like top.