Monday, April 9, 2012

Snickerdoodle Coffeecake Muffin

Behold.... perhaps the best muffin to come out of my kitchen.
I saw a recipe, decided to tweak it and try it, and this is the result. It's the flavor of a snickerdoodle with the texture of a coffeecake in the form of a muffin. It is yummmmy.
And I am here to share it with you, my lovelies.
{Snickerdoodle Coffecake Muffins}
Cream together:
1 stick softened margarine
1 stick softened unsalted butter
1 cup sugar
1 tsp vanilla
1 tsp almond extract
2 eggs
In a separate bowl combine:
2 1/4 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cream of tartar
1/4 tsp salt
Have ready:
1 cup sour cream
1/4 cup buttermilk (which can be nearly a 1/4 cup of regular milk with a Tablespoon or so of lemon juice or vinegar
After you have done the creamed mixture, add in 1/2 the dry mixture and blend well.
Blend in the sour cream and buttermilk.
Then blend in the rest of the flour mixture.
In a shallow, wide dish (like a square gladware), mix 3/4 cup sugar and 2 T cinnamon.
Using a 1/4 cup scoop (such as the Pampered Chef Large Scoop), scoop a ball of batter/dough and roll it around in the cinnamon sugar mixture. I found the plop, shake shake shake, roll-over method to work well.
Place coated batter/dough ball into a lined muffin cup. You must use cupcake liners for this. 'Tis a delicate muffin, and it will be happiest in a cupcake liner.
After you've coated all your dough and placed in liners, sprinkle leftover cinnamon/sugar mixture over the top.
Bake at 350 for about 18 minutes, until golden brown and a toothpick inserted in the middle of a muffin comes out clean.
This is one fabulous muffin. not only tastes like a looks like one on top too! But it really has the texture of a coffee cake, or so I think.
You really need to try this. And if you're trying to eat sensibly...the recipe makes about take some to a neighbor :)

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