Some very good friends of my sister just took a great vacation to Hawaii. Apparently their hotel had a phenomenal breakfast buffet that included mini snickerdoodle muffins. Addictive as they were, I know that these lovely ladies tried to recreate them at home without feeling total success. So when the request came in, I was all over it.
Only I didn’t feel great about my results either. (I do however have several versions of a good “cinnamon muffin”- but did they taste like the muffin equivalent of an iconic snickerdoodle? No.
When I am trying to create a recipe and all else fails, that is when I turn to my fellow chefs and food bloggers, who seek to break down recipes and food ideas in the same way that I do. And let me tell you something- someone broke down the snickerdoodle muffin in a major way. Culinary concoctions by pea body posted this recipe years ago, but it is still just as delicious today. Actually that is such an understatement. Peabody.
These muffins are so freaking good that you better have guests over or somewhere to take them fast, or you will find yourself unceremoniously scooping the muffins out with your bare hands and gobbling them down while your Saint Bernard looks at you in confusion. Oh wait- did I say that out loud? Uh, anyways, they are really good.
I changed the recipe a bit based on what I had in the house. Also- please use muffin liners. These were too tender (is there such a thing??) to hold together with only baking spray- like the top pulled off when I tried to get them out of the cups. I might have had to eat those ones…
*Burp*…. I need a carb intervention…
1 cup butter, softened
1 cup sugar
2 tsp vanilla
2 ¼ cups flour
¾ tsp baking powder
¾ tsp baking soda
¾ tsp cream of tarter
½ tsp salt
1 cup sour cream
¼ cup buttermilk
2/3 cup sugar
2 TBS of cinnamon
Preheat the oven to 350 degrees. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray)
In a mixer, combine the butter and sugar and cream until fluffy.
Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients.
Add half of the dry ingredients to the mixing bowl and stir to combine.
Add the sour cream and buttermilk and mix to combine.
Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon.
Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon.
Gently roll the batter in the sugar and cinnamon.
Place the ball into the muffin liner.
When you have completed all of the muffins, I sprinkled the leftover sugar onto the tops of all of the muffins.
Bake the muffins at 350 degrees for about 15-18 minutes or until they are golden on top and just baked through.
Looks like a snickerdoodle cookie on top!