Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Using a cookie scoop or spoon, divide the batter evenly among the muffin cups.
6. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Sprinkle the cinnamon sugar mixture over the muffin batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 250
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 250mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 20g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut sugar instead of granulated sugar for a lower glycemic index.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
Variations:
- Add chopped nuts or raisins to the batter for extra texture.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a fall twist.
- Add a cream cheese filling to the muffins for a decadent treat.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop or spoon to evenly divide the batter among the muffin cups.
- Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack to prevent them from sticking to the liners.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Sprinkle the muffins with cinnamon sugar or top them with a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Snickerdoodles are a type of cookie that originated in Germany and were brought to the United States by Dutch immigrants. The name "snickerdoodle" is thought to come from the German word "schneckennudeln," which means "snail noodles."
Flavor profiles:
Snickerdoodle muffins are sweet and cinnamon-y with a hint of nutmeg.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Taste: Sweet, Buttery, Cinnamon, Nutty, Cinnamon-Y