Snickerdoodle muffins - recipe

Snickerdoodle muffins

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For the muffins

For the topping

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  1. 1

    Pre-heat the oven to 200°C (fan 180°C, gas mark 6). Line muffin trays with 16 muffin cases.

  2. 2

    To make the topping combine the sugar and cinnamon in a small bowl and set aside.

    For this step you'll need:

    • 130g Unrefined golden caster sugar
    • 2 tbsp Cinnamon
  3. 3

    In a large bowl sieve together the flour, baking powder, bicarbonate of soda, cream of tartar, nutmeg and salt. Set aside.

    For this step you'll need:

    • 270g Plain white flour
    • 1tsp Baking powder
    • 1tsp Bicarbonate of soda
    • 1tsp Cream of tartar
    • 1tsp Nutmeg (ground)
    • pinch Salt
  4. 4

    In a seperate bowl cream together the butter and sugar until light and fluffy. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla extract followed by the sour cream and buttermilk. Fold in the dry ingredients until just incorporated.

    For this step you'll need:

    • 225g Butter (unsalted)
    • 200g Unrefined golden caster sugar
    • 2tsp Vanilla extract
    • 250ml Sour cream
    • 60ml Buttermilk
  5. 5

    Using an ice cream scoop or large spoon drop a scoop of batter into the bowl with the sugar and cinnamon topping. Roll the dough around until it is covered in topping before placing into the muffin liner. Repeat with the remaining batter. Sprinkle with any leftover topping.

  6. 6

    Bake until the muffins are golden brown and a skewer inserted into the centre comes out clean. This should take approximately 18 -20 minutes. Set on a wire rack to cool slightly before removing from the tin and serving warm.

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