Yes we are doing this!
Making the cookies we love into muffins, JUST so that we have an excuse to eat them for breakfast. I know you want one too!
Lady ID had no plans to overload you with sweets this week.
It just so happens, she made cupcakes on Tuesday, and I made muffins today. I had no idea she was posting cupcakes, but I know I wanted to make a muffin so I could have an excuse to eat something sweet. Blueberry muffins are my thing really, but I have not had one in soo long. I am trying to maintain my abdominal muscles, and I have been very disciplined, with the exception of some Pinkerry here and there, chocolate covered raisins and almonds…
BUT HEY—everything is good in moderation =)
So my husband and I had this minor obsession with a limited edition Ben & Jerrys ice cream flavor that we can now find NOWHERE (
eye roll) The flavor was called Snickerdoodle Cookie, has anyone ever had that? OMG it is soo dang good. We use to buy that ice cream all the time. Between the two of us, we would eat like 2 pints a week…BUT that was then, when we were young, in love and did not care about the extra calories.
Now we care about the calories, and we hardly eat ice cream. BUT on an occasional cheat day, I do love myself a good snickerdoodle cookie. A good cookie is hard to come by these days.
I originally saw these muffins on Pinterest and immediately decided that they had to be made. So I did what any sensible person would do, checked my cabinets, grabbed some Cream of Tartar (
I mean who had this on hand at any given moment) and cleaned the kitchen counter, making way for my sexy blue Kitchen aid mixer.
The rest was history:
Cook: 25-30 mins Yield:12-14 muffins
- 2 sticks unsalted butter
- 1 1/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 tbsp cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp cream of tartar
- 3/4 tsp nutmeg
- 1 1/4 cup sour cream
- 2 1/4 cups all purpose flour
- 1/2 cup sugar and 2 tbsp cinnamon mixed together for rollling
- Preheat oven to 350 F
- Combine flour, baking soda, baking powder, cream of tartar and nutmeg, whisking to combined.
- Cream the butter and sugar until soft, about 3-5 minutes. Scrap down sides to make sure they are fully incorporated.
- Add vanilla extract and cinnamon to the butter/sugar mixture. Once combined beat in eggs, one at a time until fully incorporated.
- Add the flour mixture and the sour cream mixture, alternating adding the flour first and then some sour cream, beginning and ending with the flour. (scrape bowl occasionally as needed)
- Using an ice cream scoop: Scoop out muffin batter one a time and dropping the batter into the cinnamon sugar mixture (see pictures above) Roll the muffin batter around in the mixture until it is fully covered in cinnamon sugar.
- Place muffin in muffin wrappers and bake 24-30 minutes until they are golden brown.
Lastly, I want to recommend that when you bake these muffins, or any muffin: you will want to use “grease-proof paper”. I am not a fan of PAM or having to pre-greasing muffin and cupcake liners so I bought these from Sur la Table. I HIGHLY recommend them!