Hi, I'm Rachel.

A few years ago I could barely boil water.

True story.

Determined to be a kick ass wife, I developed a love for football and learned to cook in my tiny Jersey City kitchen. I spend my days working in Manhattan, my nights and weekends chasing after a rambunctious toddler, and the hours in between cooking with my husband and feeding my TV habit...oh, and I blog about it all! 

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Entries in snickerdoodles (1)

Wednesday
Feb172010

Snickerdoodle Muffins

I served up these muffins at my holiday brunch back in December and they were a huge hit. Since the winterness doesn't seem to be going anywhere for a while, I think these little confections of nutmeggy goodness are still seasonally appropriate. Though the original recipe deemed them Breakfast Muffins since they do sort of taste like an old-fashioned donut, after I told Lauren about them and her response was "you mean they're like a snickerdoodle?" I realized that these were in fact just like a snickerdoodle and should be named accordingly. In addition to the name, I made a few subtle changes to suit my own tastes (like adding a bit less nutmeg than the original recipe calls for). Don't they just look good enough to eat?

Snickerdoodle Muffins
*Adapted from Muffins
Makes 12 muffins
1 1/2 C plus 2 tbsp flour
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 C milk
1 egg, beaten
2/3 C butter, melted & divided (divided means just that - you will use some of this at different times during the recipe, not all at once!)

Topping:
1/2 C sugar
1 tsp cinnamon
1/2 tsp vanilla

Preheat oven to 400 degrees. Line muffin tin with baking cups of the paper or foil variety. In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Add milk, egg and 1/3 cup melted butter. Mix thoroughly. Fill muffin cups 1/2 way and bake for 20 minutes or until a toothpick inserted into the center comes out clean. When muffins are almost finished baking, mix sugar, cinnamon and vanilla in a small bowl for the topping. When muffins are finished, remove muffins from tin (carefully, as they will be hot-hot-hot!). Dip in remaining 1/3 C melted butter and then roll in the topping mixture. Serve with a glass of cold milk and get ready for the 'mmm's' to start rolling in. Though muffins can be oversized and super filling when purchased at Starbucks or something of the sort, these are just the right size and oh-so-light.


So what do you think? Are you a muffin person? What's your favorite kind? Berries? Chocolate? Do you have any muffin recipes to share?

Psst...looking for more muffin recipes? Check out this one.