Small Batch Sinckerdoodle Muffins: A Year Round Treat

When my husband and I first moved to Connecticut we found this great little coffee shop, which unfortunately went out of business last year.  The best sugary sweet treat that they made was their snickerdoodle cookies and after countless visits to this shop I always associate snickerdoodles with them.  I came across a recipe for snickerdoodle bread and knew I wanted to try baking it some day.  The holidays were a perfect time to try this recipe, but instead of bread I turned it into convenient muffins.  This recipe is also great because it’s a small batch, which I always prefer.  The holidays are here, but this is definitely one treat to enjoy all year round.

Recipe Adapted From: Averie Cooks

sinckerdoolemuffins_makeandtaste-com
SinckerdoodleMuffins_1_makeandtaste

My Recipe

Prep Time: 20 mins
Cook Time: 20 mins
Yields: 6

Ingredients

  • 1/4 Cup - Unsalted Butter (soften)
  • 3/8 Cup - Sugar
  • 1/8 Cup - Light Brown Sugar (packed)
  • 1 Egg
  • 1/2 Tablespoon - Vanilla Extract
  • 1/4 Cup - Sour Cream
  • 3/4 Cup - All-purpose Flour
  • 1 Teaspoon - Cinnamon
  • 1/2 Teaspoon - Baking Powder
  • Pinch of Salt
  • TOPPING
  • 1 Tablespoon - Sugar
  • 1/2 Teaspoon - Cinnamon

Method

  1. Preheat over to 350 degrees and spray a muffin tin with cooking spray. Set aside
  2. With a stand mixer or hand mixer, add the soften butter, sugar and light brown sugar, egg, vanilla extract and beat on high until creamed and fully (3-4 minutes)
  3. Scrape the sides of the bowl and add the sour cream. Beat on high until incorporated
  4. Scrape the sides down again and add the flour, cinnamon, baking powder and salt. Incorporate on low speed
  5. TOPPING
  6. In a small bowl, mix the sugar and cinnamon together. Set aside
  7. Divide evenly into the 6 muffin cup sections. Smooth out the top. Sprinkle the topping onto each muffin
  8. Bake for 20 minutes or until a toothpick comes out clean. Allow them to cool in the pan before transferring to a wire cooling rack

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