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. See...it not only tastes like a Snickerdoodle...it 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 20...so take some to a neighbor :)

Yum.