Snickerdoodle Muffins

Oh, how I’ve missed all of you. We just recently got back from a much needed vacation. It was great seeing family and old friends. We went to Florida and met our new nephew, and I can’t even begin to explain how lucky all of us are to have this precious boy in our lives. I am missing him like crazy!

Look at this face and try to tell me you wouldn’t miss it.

Along with spending time with family we were able to go to Disney World, Legoland, and best of all, a Tampa Bay Rays game. Here are a few pictures of our trip.

Of course you know these famous faces. Mickey was so much fun and gave us lots of kisses.

My kids at Legoland. We had such a great time here. Of course my son loved it most of all. He’s a big Lego fan and has tubs of them in his room. I think he might end up working here one day.

Here is my grandmother and myself getting ready to go into the Rays game. We had the best time here, even with the game going into 14 innings. Thankfully, my Rays won so it was worth staying till Midnight.

How cool is this Mickey?

No trip to Florida would be complete without seeing the beaches. We went to Siesta Key in my hometown, which by the way, was awarded the best beach in the United States.

Now we are back to the normal grind of everyday. So I should probably let you know all about these awesome muffins. If you like snickerdoodle cookies, you are going to LOVE these muffins. They taste exactly like the cookies, they are moist and you won’t be able to stop at one.

Snickerdoodle Muffins:

  • 1 cup Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • 2-1/4 cups Flour
  • 3/4 teaspoons Baking Powder
  • 3/4 teaspoons Baking Soda
  • 3/4 teaspoons Cream Of Tartar
  • 1/2 teaspoons Salt
  • 1 cup Sour Cream
  • 1/4 cups Buttermilk

For the Topping:

  • 2/3 cups Sugar
  • 2 Tablespoons Cinnamon
  1. Preheat the oven to 350ºF. Prepare a muffin tin with 12 liners. (I was able to squeeze out about 14 muffins)
  2. In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
  3. 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.
  4. In a small bowl, combine the sugar and cinnamon for the topping.
  5. Use an ice cream scooper and put 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.
  6. When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.
  7. Bake the muffins for about 15-18 minutes or until they are golden on top and just baked through.

Source: Slightly adapted by Heather Christo via Tasty Kitchen

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s