Snickerdoodle Muffins

I’m currently reading Lunch Wars by Amy Kalafa and it has really got me thinking about food. I realized that ever since I moved up to Berkeley, I haven’t had any fast food. Zip, zilch, nada. How is that possible? Back home, I went to McDonald’s almost everyday for their iced coffee or Del Taco for their churros. I’d say 90% of my meals are eaten at home now that I’m living on my own, which is mind blowing to me.

In Berkeley, I would never get in my car just to go get a snack somewhere. I hardly drive (with the exception of work and grocery shopping) because it’s such an inconvenience. Parking is a hassle and there’s really no need because we have everything in walking distance. It’s funny how quickly we adapted to the environment without even knowing it.

Now look at these muffins. How can you ever look away? They’re so… fluffy! Being a fan of the cinnamon sugar combination, these babies are a winner in my book. Actually, a little more cinnamon sugar would have been the cherry on top. These were incredibly light. Literally. I could be holding five muffins and would think that I was holding one. That means you can eat five, right? Recipe from Very Culinary.

Snickerdoodle Muffins
Click here for a printable recipe

Instructions

• 2 sticks unsalted butter, softened
• 1 cup sugar
• 2 whole eggs
• 2 teaspoons vanilla
• 2 1/4 cups flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/4 cup buttermilk

For the Topping:

• 2/3 cup sugar
• 2 tablespoons cinnamon

Directions

1. Preheat the oven to 350ºF. Put 18 liners in the muffin tray
2. In a small bowl, mix the sugar and cinnamon. Set aside.
3. In the bowl of a mixer, cream the butter and sugar. Mix in the eggs and vanilla.
4. Add the sour cream and buttermilk and mix to combine. Gradually stir in the dry ingredients until smooth.
5. Using a cookie dough scoop, drop a scoop of batter into the bowl with the sugar/cinnamon. Gently roll the batter in the mixture. Place the ball into the muffin liner.
6. Sprinkle the leftover sugar/cinnamon mix on top of the muffins.
7. Bake the muffins for about 15 minutes or until a toothpick comes out clean.