{"id":2946,"date":"2013-02-09T14:32:34","date_gmt":"2013-02-09T04:32:34","guid":{"rendered":"http:\/\/plate4eight.com\/?p=2946"},"modified":"2023-06-20T14:39:47","modified_gmt":"2023-06-20T04:39:47","slug":"snickerdoodle-muffins","status":"publish","type":"post","link":"https:\/\/plate4eight.com\/?p=2946","title":{"rendered":"Snickerdoodle Muffins"},"content":{"rendered":"

\"Snickerdoodle<\/a><\/p>\n

 <\/p>\n

I know I said my kids were out-muffin’d, but in all honesty, I know those hungry little devils will be snooping around my kitchen searching-out a fresh batch of muffins before the week is out.  And when they do I’m going to whip-up some amazing Snickerdoodle Muffins.  These muffins are so light and fluffy, and don’t tell anyone I said this, but they go great with a scoop of vanilla ice-cream on the side while they are still hot (sinful, but oh so satisfying!).  They’re another great alternative to the cinnamon doughnut.  Fresh and fluffy with cinnamon sugar, but minus the mess.  Have I already mentioned they’re fluffy?  I haven’t tried freezing them because I think they’re at their best when they are fresh, and they never last very long around here, but maybe I will try freezing one out of my next batch just to see how they go.<\/p>\n

Snickerdoodle Muffins<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 cup unsalted butter, softened
\n1 cup sugar
\n2 teaspoons vanilla
\n2 eggs
\n\u00be teaspoon baking soda
\n\u00be teaspoon baking powder
\n\u00be teaspoon cream of tartar
\n1\/2 teaspoon ground cinnamon
\n1\/2 teaspoon ground nutmeg
\n1 1\/4 cups sour cream
\n2 1\/4 cups flour (I used Self-Raising, but I think they used Plain)
\n1\/2 cup sugar + 1 tablespoon cinnamon mixed together for rolling<\/p>\n

Directions<\/strong><\/p>\n

Preheat oven to 350 degrees.<\/p>\n

Grease muffin pans, or line with baking cups.<\/p>\n

In a large bowl, cream the butter and sugar until soft, about 3 to 5 minutes.<\/p>\n

Stir in vanilla, then add the eggs one at a time and mix until each is incorporated.<\/p>\n

In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, cinnamon and nutmeg.<\/p>\n

Add the flour mixture to the sugar\/butter mixture, alternating with the sour cream. Start with the flour and end with the flour, scraping down the bowl occasionally.<\/p>\n

\"Snickerdoodle<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Using an ice cream scoop or large spoon, scoop out muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.   This isn\u2019t as difficult as it sounds.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"Snickerdoodle<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Place in prepared pan.  Continue scooping dough and rolling in cinnamon\/sugar until all batter is used.<\/p>\n

Bake them for 20-25 minutes, or until golden brown.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

P.S.  They make a great Sunday breakfast!<\/strong><\/span><\/p>\n

Source: http:\/\/letsdishrecipes.blogspot.com\/2010\/05\/snickerdoodle-muffins.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  I know I said my kids were out-muffin’d, but in all honesty, I know those hungry little devils will be snooping around my kitchen searching-out a fresh batch of muffins before the week is out.  And when they do I’m going to whip-up some amazing Snickerdoodle Muffins.  These muffins are so light and fluffy, …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":731,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[45,24,30,32],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/2946"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2946"}],"version-history":[{"count":5,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/2946\/revisions"}],"predecessor-version":[{"id":4657,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/2946\/revisions\/4657"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}