Recipe: Snickerdoodle Muffins

So I got up early this morning, while Ryan was still out on his morning run, and decided to make him some homemade muffins for breakfast. Yeah, I probably should have been out on that run with him, but I prefer to run in the afternoon and not wake up early. That is neither here nor there, I guess, back to these awesome little muffins!

They are called Snickerdoodle Muffins, because they obviously taste just like snickerdoodle cookies. Really, they do. They are moist and fluffy and rolled in cinnamon sugar to form a crunchy, yummy shell, around the muffin. Nothing could be a better wake me up than these. Try them out yourself! You won't regret it!

INGREDIENTS:

Muffins:

8 tablespoons butter, (1 stick)

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 1/8 cups white flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/8 cup milk

Topping:
1/3 cup white sugar
1 tablespoon cinnamon

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Prepare a muffin tin with liners.
3. In a small bowl, combine the sugar and cinnamon for the topping. Set aside.
4. With a mixer, combine the butter and sugar and cream until fluffy.
5. Add the eggs and vanilla to the wet mixture and combine.
6. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
7. Add half of the dry ingredients to the wet mixture and stir to combine.
8. Add the sour cream and milk to the wet mix and combine.
9. Add the rest of the dry ingredients to the wet mix and stir until you have a smooth batter.
10. Using a cookie dough scoop, plop a scoop of batter into the bowl with the sugar/cinnamon.
11. Gently roll the batter in the mixture.
12. Place the ball into the muffin liner.
13. When you have completed all of the muffins, sprinkle the leftover cinnamon/sugar onto the tops of all of the muffins.
14. Bake the muffins for about 18 minutes or until they are golden on top and just baked through.