As a displaced New Englander, there is nothing like a warm batch of snickerdoodle cookies to bring back memories of my childhood. Filled with rich butter and cinnamon these cookies are a favorite treat any time of the day. So when I can across a recipe for snickerdoodle muffins on the Noble Pig website, I thought I had struck gold. After all, what better way is there to indulge in all of the cinnamon goodness of the classic cookie at breakfast. And my family immediately agreed. The muffins were barely out of the oven before they began to disappear and I was asked when I would make them again. I’d say this recipe is a keeper and I’m sure you too will agree.
And here’s a tip, while the muffins come together and bake up quickly, you really need to use butter that is at room temperature when making the batter. Simply take the butter out of the refrigerator the night before you plan on making the muffins and it will be at the perfect consistency in the morning.
For the Snickerdoodle filling:
1/2 cup golden brown sugar
5 Tablespoons butter, cut into small pieces
1/4 cup all-purpose flour
2-1/2 teaspoons ground cinnamon
For the batter:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
For the snickerdoodle topping:
1/4 cup butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
- Preheat the oven to 400 degrees.
- Grease a 12 cup muffin tin with non-stick cooking spray. Set aside.
To make the snickerdoodle filling:
- Using an electric blender, combine the brown sugar, butter, flour and cinnamon. Set aside.
For the batter:
- Combine the flour, baking powder, baking soda and salt in a small bowl. Set aside.
- In another larger bowl, use an electric mixer to beat together the butter and sugar until well combined and pale and fluffy.
- Beat in the eggs, buttermilk and vanilla extract.
- Stir in dry ingredients just until blended, taking care to not over mix. The batter will be quite stiff.
- Sprinkle the snickerdoodle filling over the top of the batter and fold until just combined.
- Divide the batter among the twelve greased muffin cups. Bake for 12 minutes or until a toothpick inserted in the middle comes out clean.
- Let muffins cool in the pan for 5 minutes, then remove and finish cooling on a wire rack.
- Meanwhile, to make the topping, melt the butter in another bowl.
- Combine the sugar and cinnamon in a shallow dish.
- Dip the warm muffins into the melted butter and then into the cinnamon-sugar mixture.
Yields 12 muffins