Snickerdoodle muffins

8/4/2013

Believe it or not, I experienced snickerdoodle cookies for the first time a couple of years ago. A friend had brought it as her contribution to a group meal. They were just delicious and became one of my favorite cookies. So, when I came across this recipe, which is a muffin version of the cookies, I just had to try them. And here we go.
The recipe itself was very easy to follow and make, but here are some of my comments for those of you who wish to try it.

The 1 cup of sugar and 2 tbsp of cinnamon are way too much. I had some left over, so I passed it through a sieve to remove the clumps and packed the rest. So now, I have a reserve of cinnamon sugar.
The ice cream scoop is more to ensure a consistent quantity. The batter is too soft to roll in a ball or anything like that. I dumped the batter in the sugar, with a spoon, sprinkled sugar on top and tried to turn it over and over. This is a VERY MESSY step. If you can have a helper, more efficient too.
I used cupcake liners in my muffin pans. Call me lazy... but that's what I did. I think next time, I'll put the globs of batter directly in the pan (having buttered/floured them before, of course). The liners had no negative impact on the taste, just those ridges... maybe it made them look too much like cupcakes.
This was a surprise for me but when I took the pans out of the oven, the muffins looked all risen, almost like souffles... and like souffles, they fell a few moments after being out of the oven. I believe it is normal, but it puzzled me for a moment. The sugar crust on top cracked as well. I wonder if more cinnamon sugar on top would have been better.
The taste is fantastic. It is a cake with that snickerdoodle taste. Very light and fluffy. Nice texture, nice smell.

So, all in all, I'd qualified this experiment as a SUCCESS!!!

5 Comments

Heather B

8/7/2013 07:40:37 am

Hi Anne-Sophie! Didn't realize at first that this was your blog! Awesome! This recipe sounded yummy so I'm trying it and will bring the muffins to a gathering of friends tonight and make them be my guinea pigs.

Anne-Sophie

8/7/2013 08:12:00 am

So glad you tried it and thanks for your tips. Do let me know how your co-workers liked them. BTW, as they cool, the cupcake liners fall away from them. I think this recipe would be good also as a cake. Cooking time would have to be modified too, of course.

Heather B.

8/7/2013 08:03:48 am

Ok they are out of the oven. Had to taste test three just to make sure they are good enough to give to others. They are good (which is why I tested three!). Your tip about the amount of cinnamon sugar to prep was helpful, you're right, the recipe would leave you with tonnes of extra. I halved the amount and it seemed just about right, only a tiny bit left over. They look great, just like snicker doodles from the top, all crinkly and wonderful. Also, the tip about the cupcake liners was good. I use them anyway, just b/c I HATE scrubbing crusty muffin tins. The only new things I have to add really is that 1) I substituted whole wheat flour in, and it worked

8/7/2013 08:07:16 am

(Oops my keyboard did something funny there) just fine. 2) the yield was more than I was expecting. I suppose the amount of muffins you get depends on the size of the ice cream scoop. My scoop has a lever to push out the ice cream, and I'm glad I chose not to use it. This batter was REALLY messy, and it would have

8/7/2013 08:09:24 am

(Argh and it did it again!!) gooped up the scoop. I used a coffee spoon and my hands, making balls about the size of pool balls (pool table, not swimming pool). With that, I wound up with 18 good size muffins. Thanks for the recipe, it was fun!

Snickerdoodle muffins

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