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Snickerdoodle Muffins

Snickerdoodle Muffins

Recipe Submitted By: bakingmad

This delicious recipe for Snickerdoodle Muffins has been tried and tested by our Baking Mad blogger Nancy. Click here to read Nancy's review.

Preparation Time	20 minutes
Baking Time	18 minutes
Portions	12
Skill Level	Easy
Average Rating

Snickerdoodle Muffins Ingredients

270 grams	Plain White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
1 tsp	Bicarbonate Of Soda
1 tsp	Cream of Tartar
1 tsp	Nutmeg
1 pinch	Salt
225 grams	Unsalted Butter
200 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs (large)
2 tsp	Vanilla Extract (Nielsen Massey)
250 ml	Sour Cream
60 ml	Buttermilk

Additional Ingredients

For the topping

130 grams	Golden Caster Sugar (Billington's)
2 tbsp	Cinnamon

This recipe uses

How to make Snickerdoodle Muffins

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180ºC.
Line a muffin tray with 12 muffin cases.
In a large bowl sieve together flour, baking powder, bicarbonate of soda, cream of tartar, nutmeg, and salt; set aside.
In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in half of the dry ingredients. Beat in the sour cream and buttermilk. Beat in remaining dry ingredients until just incorporated.
To make the topping, in a small bowl, combine the sugar and cinnamon.
Using an ice cream scoop or a large spoon, drop a scoop of batter into the bowl with the sugar and cinnamon. Use your fingers to roll the dough around in the mixture until it is covered completely in cinnamon sugar. Place the ball into the muffin liner. Repeat with remaining batter. Sprinkle the leftover cinnamon sugar onto the tops the muffins.
Bake until muffin tops are golden brown, 18 to 22 minutes, or until a skewer inserted into the center of a muffin comes out clean. Set on wire rack to cool slightly. Remove muffins from tin and serve warm.

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